Cuban Style Chicken With Fresh Pineapple Salsa Recipes

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Pound chicken to a 1-inch thickness for even grilling. Brush oil over chicken and sprinkle Jamaican jerk seasoning evenly on both sides. Set aside.
• Combine pineapple, red pepper, jalapeno pepper, red onion, cilantro, lime juice, and salt in a small bowl for the salsa. Set aside.
• Place chicken on the hot grill and lower heat to medium. Grill until chicken is no longer pink in the center and juices run clear, 12 to 14 minutes, turning halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a plate to rest for 5 minutes.
• Top chicken with salsa mixture and serve.

Steps:

• Chop fresh pineapple roughly and mix in a small bowl with green onions, cilantro, lemon juice, and cumin; season to taste with some salt& pepper; cover and chill (can be made 4 hours ahead).
• Heat oil in a large skillet on medium-high heat.
• Season both sides of chicken with some salt& pepper and some cinnamon to taste.
• Saute chicken in oil about 5 minutes per side or until cooked through and no longer pink inside- but still moist.
• Spoon pineapple mixture over each serving and serve immediately.
• If you prefer, you may instead grill chicken.

Steps:

• Preheat oven to 400°F. Bring pineapple juice, brown sugar, and mustard to boil in small saucepan, stirring to dissolve sugar. Boil until glaze has thickened slightly, about 1 minute. Season with salt and pepper.
• Mix pineapple, red pepper, cilantro, onion, and chiles in medium bowl. Season with salt and pepper.
• Line baking sheet with foil. Place chicken on sheet and brush with glaze. Bake 15 minutes. Brush again with glaze, then broil until cooked through and golden, watching closely to avoid burning, about 5 minutes longer. Let rest 5 minutes.
• Spoon salsa over chicken and serve.

Steps:

• Heat olive oil in a large skillet over medium heat. Cook and stir onion in hot oil until tender, about 5 minutes; add garlic and continue to cook and stir until fragrant, about 1 minute more.
• Stir tomatoes, chicken, red bell pepper, raisins, olives, red wine vinegar, oregano, cumin, and bay leaves into the onion mixture; cook until heated through, 5 to 7 minutes more. Remove and discard bay leaves before serving.