| Prep time: | 15 Min |
| Cook time: | 30 Min |
| Ready in: | 3 Hrs 45 Min |
| SERVINGS: |
| Original yield: 8 servings |
INGREDIENTS
* 2 (15 ounce) cans pineapple tidbits, drained with juice reserved
* 2 mangos - peeled, seeded and diced
* 2 green chile peppers, diced
* 1/3 cup chopped fresh cilantro
* 1/2 cup freshly squeezed lime juice and pulp
* 1/2 cup fresh orange juice
* 1/4 cup dark rum
* 1/2 clove garlic, minced
* 8 skinless, boneless chicken breasts
DIRECTIONS
* In a bowl, mix the pineapple and reserved juice, mangos, peppers, cilantro, lime juice and pulp, orange juice, rum, and garlic. Let stand for one hour before adding chicken.
* Strain juice from some of the salsa, and set aside to use for topping the chicken. Marinate the chicken breast halves in the bowl with the remaining salsa mixture for 2 to 6 hours.
* Preheat oven to 325 degrees F (165 degrees C).
* 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.
