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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.
