Roasted Chicken with Pineapple Salsa

Servings 4 people


  • olive oil
  • 4 6-oz. boneless skinless chicken breast halves
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup chopped pineapple fresh or canned
  • 1/4 cup chopped red onion
  • 1 tablespoon lime juice
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon honey
  • 1 teaspoon grated lime zest
  • 1 tablespoon chopped cilantro
  • 1 clove garlic pressed


  • Preheat oven to 400 degrees.
  • Lightly coat a shallow baking pan with olive oil. Season both sides of chicken with salt and pepper then place on prepared pan; set aside.
  • In a blender or food processor, combine pineapple, red onion, lime juice, soy sauce, honey, lime zest, cilantro and garlic; puree until smooth.
  • Pour sauce over the top of the chicken; roast for 30 to 35 minutes or until chicken is cooked through.
  • Let stand for 10 minutes then serve.


LC SERVING SUGGESTION: Steamed asparagus and a big green salad.
SERVING SUGGESTION: Add buttered corn on the cob.
KOSHER: No changes necessary.
GLUTEN FREE: Make sure soy sauce is gluten-free.
NUTRITION: per serving: 228 Calories; 2g Fat; 40g Protein; 10g Carbohydrate; 1g Dietary Fiber; 99mg Cholesterol; 732mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates. Points: 5
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