Pineapple Kiwi Chicken

Because I have found myself a TAD bit busy (somewhere between torts briefs, training to run a 5k and trying to have a life, my schedule got crowded) this post is going to be an exercise in brevity. Trust me, I can use all the help I can get in staying brief; my current memo is over 7 pages and there is a 5 page limit! Law school is phenomenally interesting and I love it, but people are not kidding when they say there is a lot of work. Oh well, here is a quick and FANTASTIC recipe from last night. The ease of this recipe was much appreciated, but so were its spicy sweet flavors. I adapted this recipe from Robin Miller's seared pork version.
Pineapple Kiwi Chicken
serves 4

1 cup diced pineapple (fresh or canned in juice)1 cup peeled and diced kiwi (about 2 or 3 whole kiwi)
2 tablespoons chopped fresh cilantro leaves
1 jalapeno, seeded and minced (I used a jalapeno from a jar [technically pickled?] I rinsed it off, pulled out the seeds, rinsed the inside and dried it off to use, then I used less than called for because I didn't want too much spice)
1 tablespoon lime juice
Salt and pepper
1 tablespoon olive oil
2 chicken breasts, each cut into chicken strips
chili powder to taste
cooked brown rice

In a medium bowl, combine the pineapple, kiwi, cilantro, jalapeno, and lime juice and toss to combine. Season, to taste, with salt and set aside.

Heat the oil in a large skillet over medium high heat. Season one side of each of the chicken strips with salt, pepper and chili powder. Put the seasoned side down into the pan. Spice the other side with salt, pepper and chili powder. Once the first side is cooked, turn the strips over and cook until done. Serve the chicken over the rice and spoon the pineapple kiwi salsa over top.