Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Broiled Chicken with Corn-Pineapple Salsa
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- #1376
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
6 medium boneless, skinless chicken breast halves
15 1/4 ounces whole kernel sweet corn, drained
8 ounces crushed pineapple in juice, drained
1/2 cup chopped green and/or red bell pepper
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely chopped (optional)
cooked white rice (optional)
directions
Rinse chicken; pat dry. Season with pepper. Place on unheated rack of broiler pan. Broil 4 inches from heat 10 to 12 minutes or until no pink remains; turn once.
Meanwhile stir together, corn, pineapple, sweet pepper, cilantro and jalapeno in medium bowl. Serve with chicken. Garnish with additional cilantro and jalapeno peppers, if desired.
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stale
nutrition data
Nutritional data has not been calculated yet.
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