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Chicken Breasts with Pineapple Salsa

  • Pineapple salsa (see recipe below)
  • 4 boneless, skinless chicken breast halves
  • Salt and pepper
  • 1 tablespoon vegetable oil
  • 1 cup water
  • 3 (4-inch) sprigs fresh rosemary
  • 1 bay leaf

Prepare pineapple salsa as directed below.

Sprinkle chicken with salt and pepper. Heat oil in Presto® 4-, 6-, or 8-quart Pressure Cooker over medium heat. Brown chicken, about 2 minutes on each side. Add water, rosemary, and bay leaf. Close cover securely. Place pressure regulator on vent pipe. COOK 4 MINUTES at 15 pounds pressure. Cool cooker at once.

Serve chicken breasts topped with salsa.

Pineapple Salsa

  • 2 cups chopped fresh pineapple
  • 1 cup chopped Roma tomatoes
  • 1/3 cup chopped red pepper
  • 1/4 cup chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons finely chopped jalapeño pepper
  • 2 tablespoons fresh lime juice

Combine pineapple, tomatoes, red pepper, onion, cilantro, jalapeño pepper, and lime juice in a medium bowl. Toss gently. Chill for 1 hour to blend flavors.

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Chicken Breasts with Pineapple Salsa