So, remember that amazing (and easy!!) pineapple salsa I posted a couple weeks ago? It’s not only good on chips, with pretzel thins, or plain by the spoonful… it’s delicious on marinated chicken, too! I’m loving all the pineapple that’s on sale right now and this dish is super easy to prepare. Prep and marinate the chicken the night before and then you have dinner on the table in 30 minutes the next day!
1/2 cup pineapple juice
3 tablespoons ketchup
3 tablespoons low-sodium soy sauce
2 teaspoons minced peeled ginger
4 garlic cloves, minced
4 boneless, skinless chicken breast halves
salt and freshly ground black pepper
2 cups hot cooked brown rice
1/4 cup chopped fresh cilantro
2 cups fresh pineapple salsa
- Whisk together pineapple juice, ketchup, soy sauce, ginger, and garlic in a small bowl. Reserve 1/4 cup of the marinade. Place chicken in a shallow dish and pour the remaining marinade over it. Cover and refrigerate for 2 hours or overnight, turning halfway through.
- Preheat oven to 350°F. Coat a baking pan with cooking spray. Discard marinade and place chicken into prepared baking dish. Season with salt and pepper.
- Bake chicken for 30 – 40 minutes, or until chicken is cooked through and it has reached an internal temperature of 165°F. Pour reserved 1/4 cup marinade over chicken.
- Combine brown rice and cilantro in a bowl. Serve chicken with brown rice and pineapple salsa.
adapted from Cooking Light