can (20 ounces) diced pineapple in 100% juice, drained
cup red pepper, finely diced
tablespoons red onion, finely chopped
tablespoons cilantro, finely chopped
tablespoons lime juice, plus more to taste if desired
Salt and black pepper to taste
cup seedless olives for garnishing (optional)
Preheat oven to 400°F. Line a baking sheet with foil and set aside.
In a bowl, combine flour, parsley, garlic powder, salt and pepper. Mix well. Using clean hands, add chicken leg quarters and toss to coat, making sure all surfaces are covered.
In a large non-stick or cast-iron skillet, heat oil over medium-high heat. Add chicken leg quarters and cook uncovered until chicken starts to turn golden brown, about 3 minutes per side. Transer to prepared baking sheet and roast uncovered until chickent reaches 180°F when thermometer is inserted into thickest part of thigh, about 1 hour.
Meanwhile, in a bowl, combine pineapple, red pepper, onion,cilantro, and lime juice. Mix well to evenly distribute ingredients. Season with salt and pepper to taste, Cover and chill in refrigerator until ready to serve.
When chicken is done, spoon equal amounts of pineapple salsa over each portion of chicken and add olives, if desire. Serve immediately.
Serving Size 363g
Servings Per Recipe 4
Amount Per Serving (* % of Daily Value)
Total Fat42g (65%)
Saturated Fat 11g (55%)
Trans Fat 0g
Total Carbohydrate31g (10%)
Dietary Fiber 3g
Vitamin A %
Vitamin C %
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.