Honey Pineapple Salsa Baked Chicken Thighs
Serves 8 - 10
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Cooking tools:
- Oven
- Chef's knife
- Cutting board
- Baking dish
- Mixing bowl
- Measuring spoon
- Measuring cup
Ingredients
- 12 boneless, skinless chicken thighs, patted dry
- 1 16 ounce bottle Newman’s Own Pineapple Salsa
- 3 rings of canned pineapple, cut into small chunks
- 3 T honey
- 1 large yellow bell pepper cut into large strips
- ½ large yellow onion cut into thin slices
- 4 T canola oil
- ¼ t coriander powder
- 2 T tequila
- Salt
- Pepper
- Cilantro for garnish
- 1/3 C Progresso Italian Bread Crumbs
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