Chile-rubbed chicken with fresh pineapple salsa

Total Time
18 min
12 min
6 min
Thin-sliced chicken breasts are rubbed with ancho chili powder, and topped with a refreshing fruit salsa to tame the heat. We recommend using ancho chili powder in this recipe over regular chili powder. While you could use regular version in a pinch, it’s typically blended with other spices and isn’t quite as sweet as the ancho variety which made from 100% ground chiles. Convenient precut fresh pineapple lets you assemble the salsa in seconds. If chicken cutlets aren’t available at your supermarket, buy boneless chicken breasts instead and slice them in half lengthwise. For a quick side dish, toss some black beans with a diced bell pepper mix, cilantro, and lime juice.


Uncooked boneless skinless chicken breast

1 pound(s), four 4 oz thinly sliced cutlets

Chili powder

2 tsp, ancho variety

Table salt

¼ tsp, or less to taste

Canola oil

2 tsp


8 oz, peeled and diced

Red bell pepper

1 medium, seeded and diced

Mango chutney

3 Tbsp


2 Tbsp, chopped

Black pepper

tsp, freshly ground, or to taste


½ medium, cut into 4 wedges


  1. Rub the chicken with the chile powder and the 1⁄4 teaspoon salt. Heat the oil in a large nonstick skillet over medium-high heat.
  2. Add the chicken and cook until browned on the outside and cooked through, about 3 minutes on each side. Transfer the chicken to a serving plate; cover and keep warm.
  3. Meanwhile, combine the pineapple, bell pepper, chutney, cilantro, the remaining 1⁄8 teaspoon salt, and the ground pepper in a small bowl.
  4. Serve the chicken with the salsa and the lime wedges. Yields about 3 ounces chicken per serving.