Carribean Chicken with Tomato Salsa and Rice

Prep Time: 5-10 minutes
Cook Time: 15 minutes

Mmmm. Ever since I got back from the beach I've been trying to think of ways to replicate a Carribean Jerk Chicken meal I had. Surprisingly, I was able to get it right on my first try! This dish is really easy to make and you can modify it to your own tasting.

What You'll Need:
- 1 Serving (1/2 the package) of Perdue Chicken Short Cuts
- 1/2 Cup Diced Tomatos
- 1/4 Cup of Chopped Onions
- 1/4 Cup of Chopped Green Chiles
- 1/2 Cup of Instant White Rice
- 1 Cup of Pineapple Juice
- INSTEAD OF tomatos, onions, and chiles, you can buy pre-made salsa from your local grocery store

How To:
- Soak chicken in pineapple juice for as long as you want. Soaking isn't necessary but it enhances the flavor
- Cut up tomatos, onions, and green chiles
- Boil water for rice
- Place rice in water, cover, and remove from heat
- While rice is cooking, place chicken and pineapple juice in medium saucepan and cook on medium for 5 minutes or until chicken is warm/hot
- Serve homemade salsa and chicken over rice
- Mangia!

Nutrition:
- Calories: 330
- Fat: 2 g
- Carbs: 55 g
- Protein: 21 g