Broiled Chicken and Pineapple Salsa
In a medium bowl stir together pineapple, chipotle peppers, chives, honey, lime or lemon peel, and lime or lemon juice. Let stand at room temperature for 30 minutes.
Rinse chicken; pat dry. Lightly spray chicken with cooking oil spray. In a small bowl stir together thyme, salt, and black pepper; rub onto both sides of chicken. Place chicken on the unheated rack of broiler pan. Broil 4 to 5 inches from heat for 12 to 15 minutes or until chicken is tender and no longer pink inside turning once. (Or, grill chicken on the lightly greased rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is tender and no longer pink, turning once.)
Serve chicken with salsa.
Per Serving: 144 Calories
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