Chicken with Pineapple Salsa

6 broiler-fryer chicken breasts,
    halved, skinned and boned
3/4 cup fresh pineapple, diced
1/2 cup green onion, sliced
2 tablespoons cilantro, chopped
1 (4 ounce) can diced green chiles, drained
2 teaspoons ginger root, minced
3/8 teaspoon salt
1 tablespoon lemon juice
1 cup Roma tomato, seeded
2 tablespoons butter

Make pineapple salsa by mixing together in small bowl, cilantro, ginger root, 1/8 teaspoon salt, tomato, pineapple, onion, chiles and lemon juice. Set aside.

In fry pan, place butter and melt over medium heat. Add chicken and sprinkle with remaining 1/4 teaspoon salt. Saut