PrissiePants Pineapple Salsa Chicken

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   So at my favorite local grocery store they make fresh pineapple pico de gallo.

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   And it is delicious.

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   I could probably sit in the middle of the floor of my kitchen and eat it with a spoon.

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   That is what inspired this dish, and that is normally what I use to make it.

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   For those of you who dont have access to this awesomeness, you can make a very good substitute very easily.

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   Just combine the Rotel and the can of pineapple chunks (its very important that these are in their own juice and not in syrup) in a food processor.

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   Pulse this a few times to combine.

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   To marinate my chicken I cube it.

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   You dont have to do this, you can marinate the chicken breasts whole if you wish.

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    Sprinkle the seasoning on the chicken and then toss it into a plastic baggie with the Rotel/pineapple mix.

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    You can marinate the chicken anywhere from 1 hour to overnight, depending on how much time you have or how strong you want the flavor to be.

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    Once the chicken has had time to marinate, dice up a bell pepper, color of your choice.

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    Depending on how much you enjoy the flavor of bell peppers, add half to all of the diced pepper.

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    Heat a deep skillet to medium heat, spray it with cooking spray so your chicken doesnt get stuck.

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    Throw the chicken with the marinade and diced pepper into the skillet.

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    Be sure to turn your chicken every minute or two, so all sides turn a delicious brown.

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    Once the chicken is browned and the peppers are softened, you are set.

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    I like to serve this with fresh tortillas, lots of cheese, and Mexican rice.

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    But it also works in a salad or however else you wish to enjoy it.

* Per serving · 4 servings · Values may vary.