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Broiled Chicken with Corn-Pineapple Salsa

Ingredients
- 6 medium skinless, boneless chicken breasts
- 1 can (15-1/4 oz.)
DEL MONTE® Whole Kernel Golden Sweet Corn, drained
- 1 can (8 oz.)
DEL MONTE Crushed Pineapple In Its Own Juice, drained
- 1/2 cup
green and/or red sweet pepper, chopped
- 1/4 cup
fresh cilantro, chopped
- 1 jalapeno pepper (optional), seeded and finely chopped

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.
- For easy variety, substitute six 4-oz. salmon fillets for chicken. Broil 4 to 6 minutes per 1/2-inch thickness of fish. And, try other Del Monte Vegetables such as Whole Kernel Fiesta Corn or Whole Kernel White Corn.