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Ingredients
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2 (15 ounce) cans pineapple tidbits, drained with juice reserved
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2 mangos - peeled, seeded and diced
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2 green chile peppers, diced
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⅓ cup chopped fresh cilantro
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½ cup freshly squeezed lime juice and pulp
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½ cup fresh orange juice
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¼ cup dark rum
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½ clove garlic, minced
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8 skinless, boneless chicken breasts
Directions
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In a bowl, mix the pineapple and the reserved juice from 1 can, mangos, peppers, cilantro, lime juice and pulp, orange juice, rum, and garlic. Let stand for one hour before adding chicken.
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Strain the juice from the salsa to use for the marinade. Set aside enough salsa without the juice to use for topping the chicken. Marinate the chicken breast halves in the bowl with the remaining salsa and juice mixture for 2 to 6 hours.
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Preheat oven to 325 degrees F (165 degrees C).
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Discard salsa used for marinating, and bake chicken for 30 minutes in the preheated oven, or until chicken juices run clear. Top with reserved salsa to serve.
Nutrition Facts (per serving)
261 | Calories |
3g | Fat |
30g | Carbs |
26g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 261 | |
% Daily Value * | |
Total Fat 3g | 4% |
Saturated Fat 1g | 4% |
Cholesterol 67mg | 22% |
Sodium 63mg | 3% |
Total Carbohydrate 30g | 11% |
Dietary Fiber 2g | 8% |
Total Sugars 25g | |
Protein 26g | 51% |
Vitamin C 65mg | 72% |
Calcium 39mg | 3% |
Iron 1mg | 8% |
Potassium 511mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.