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Pineapple Salsa Chicken

Rice in a bowl for Pineapple Salsa Chicken

Pineapple Salsa Chicken with Chicken breasts served on bed of brown or white rice with peppers and cilantro. Topped with pineapple salsa.


2 bags Success Brown or White Rice
4  boneless, skinless seasoned, chicken breasts or turkey cutlets
1/2 cup each chopped red and green bell peppers
1/2 cup thinly sliced green onions
3 tablespoons chopped fresh cilantro
1 20-oz. can pineapple tidbits


Prepare rice according to package directions. Set aside.

Spray large skillet with vegetable cooking spray. Grill or brown chicken breast on both sides and continue to cook until no longer pink.

In a small bowl, combine remaining ingredients. Toss. Serve chicken on bed of brown rice, top with pineapple salsa. Garnish with sprigs of cilantro.

Recipe Note

If you make your own Italian marinara sauce, the best tomatoes to use are San Marzano tomatoes imported from Italy - if you can get them. Otherwise, experiment with different brands that are available to you until you find the one you like best.

If you go the store-bought route for your Italian marinara sauce, the most popular for authentic Italian flavor are Rao's, Barilla, Newman's Own and Prego.

Nutrition Information

Recipe makes 4 servings.

Did You Know?

The Spanish conquistadors introduced cilantro to Mexico and Peru, where it became an essential part of Latin cuisine. Cilantro went on to become a familiar flavoring in Asian, Caribbean, Middle Eastern and Indian foods. It lends a wonderful taste to this satisfying rice dish!

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