PrissiePant’s Pineapple Salsa Chicken

So at my favorite local grocery store they make fresh pineapple pico de gallo. And it is delicious. I could probably sit in the middle of the floor of my kitchen and eat it with a spoon. That is what inspired this dish, and that is normally what I use to make it.

For those of you who don’t have access to this awesomeness, you can make a very good substitute very easily. Just combine the Rotel and the can of pineapple chunks (it’s very important that these are in their own juice and not in syrup) in a food processor. Pulse this a few times to combine.

To marinate my chicken I cube it. You don’t have to do this, you can marinate the chicken breasts whole if you wish.

Sprinkle the seasoning on the chicken and then toss it into a plastic baggie with the Rotel/pineapple mix.

You can marinate the chicken anywhere from 1 hour to overnight, depending on how much time you have or how strong you want the flavor to be.

Once the chicken has had time to marinate, dice up a bell pepper, color of your choice. Depending on how much you enjoy the flavor of bell peppers, add half to all of the diced pepper.

Heat a deep skillet to medium heat, spray it with cooking spray so your chicken doesn’t get stuck. Throw the chicken with the marinade and diced pepper into the skillet. Be sure to turn your chicken every minute or two, so all sides turn a delicious brown. Once the chicken is browned and the peppers are softened, you are set.

I like to serve this with fresh tortillas, lots of cheese, and Mexican rice. But it also works in a salad or however else you wish to enjoy it.