Defrost chix in the fridge, overnight; or under warm running tap
water for 15-20 min; or on the counter, covered, for about 5-6
hrs.
To make pineapple salsa- mix together in a bowl cilantro, ginger,
1/8 tsp. of salt, tomato, pineapple, onion, chilies, and lemon juice;
set aside.
In a frying pan, place butter and melt over medium heat. Add chix
and sprinkle with remaining 1/4 tsp. of salt. Saute, turning, about 6
minutes or until light brown on all sides.
Cover and reduce heat to medium low and cook for about 5 min or
until tender enough to insert a fork with ease. Sppon pineapple
salsa over chix and garnish with cilantro sprigs.
Originally Submitted
10/16/2009
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