PINEAPPLE SALSA CHICKEN
These flavorful chicken breasts are grilled to perfection, then topped with a sweet and spicy, colorful pineapple salsa. The dish is mildly spicy, however you can adjust the amount of jalapeno to suit your tastes. Use your favorite brand of seasoning and adjust the salt right before serving, as some brands are saltier than others.
Provided by France C
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 274.4 calories, Carbohydrate 13.9 g, Cholesterol 96.9 mg, Fat 7.7 g, Fiber 1.7 g, Protein 36 g, SaturatedFat 1.6 g, Sodium 891.8 mg, Sugar 11.1 g
JENN'S FAVORITE PINEAPPLE SALSA CHICKEN
I made this while I was on a low-carb eating plan. The recipe originally called for "low carb baking mix" (flour sub). It's not as sweet as you'd expect, it's more savory. If you're looking for sweet, use 1 cup of pineapple juice instead of the chicken or veggie broth. Each serving is just a shade over 200 calories!
Provided by Jenn Hollis
Categories Chicken
Time 50m
Number Of Ingredients 8
Steps:
- 1. Using either a sealed plastic freezer bag or two sheets of waxed paper, pound each chicken breast out to about a 1/4 inch thickness with a meat mallet or rolling pin.
- 2. Combine dry ingredients with a whisk in a shallow dish.
- 3. Dredge the chicken breasts in flour mix to coat and set aside on a clean plate.
- 4. In a large sautee pan heat the olive oil over medium heat until the surface shimmers slightly.
- 5. Carefully lay chicken breasts into the pan. Do not overcrowd the pan; you may have to cook one or two breasts at a time depending on the size of your pan.
- 6. Cook each breast for 3 minutes per side or until the flesh feels firm.
- 7. Remove cooked breasts to a clean plate and loosely cover with foil or another clean inverted plate until all the breasts are cooked.
- 8. When done cooking chicken, slowly add broth to the pan CAREFULLY! The pan will steam up, so keep back to avoid burns.
- 9. Deglaze the pan by gently scraping the bottom of the pan as the broth warms. This releases the yummy brown caramelized bits from cooking the chicken.
- 10. Bring broth to a simmer and let go for about 5 minutes to reduce slightly.
- 11. Stir in salsa to create your sauce. This usually comes out brownish because of the caramelized bits :)
- 12. Lay the chicken breasts back in the pan with the sauce & let simmer for a minute.
- 13. Turn the chicken and let simmer another 2 minutes.
- 14. Remove chicken from pan and serve with 2-3 tablespoons of sauce on top.
- 15. This is yummy with steamed broccoli with a squeeze of lemon juice or over rice.
CHICKEN WITH JERK SAUCE AND COOL PINEAPPLE SALSA
Steps:
- In a small bowl whisk together the honey and the lime juice. Combine the pineapple, cucumber and mint in a medium bowl, pour the dressing over and toss to combine. Set aside.
- Heat 2 teaspoons of olive oil in a large skillet over a medium-high heat. Add the chicken breasts and cook for about 4 minutes on each side, or until browned and cooked through. Transfer the chicken to a plate and cover with foil to keep warm.
- Add the remaining 2 teaspoons of oil to the pan. Stir in the scallions, pepper, garlic, ginger, allspice, and thyme. Cook for 30 seconds over a medium heat. Add the chicken broth and soy sauce and cook until liquid is reduced by half, about 3 minutes. Stir in the lime juice. Put the chicken back in the pan and coat well with the sauce.
- Serve with the pineapple salsa.
Nutrition Facts : Calories 265 calorie, Cholesterol 82 milligrams, Sodium 375 milligrams, Carbohydrate 15 grams, Protein 35 grams
ISLAND CHICKEN WITH PINEAPPLE SALSA
Make and share this Island Chicken with Pineapple Salsa recipe from Food.com.
Provided by Dancer
Categories Sauces
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Strain the pineapple; reserve the juice. Place the pineapple in a medium bowl. Cover and refrigerate.
- Place the pineapple juice in a shallow nonmetal dish.
- Add the soy sauce, honey, garlic, and red-pepper flakes. Mix well.
- Add the chicken and turn to coat all sides. Cover and refrigerate for at least 4 hours or up to 24 hours, turning occasionally.
- Preheat the grill or broiler. Coat the grill rack or broiler pan with no-stick spray.
- Remove the pineapple from the refrigerator. Add the onions, brown sugar, lime juice, jalapeno peppers, and cilantro. Mix well. Let stand at room temperature.
- Remove the chicken from the marinade; reserve the marinade. Grill or broil 4" from the heat for 5 minutes.
- Turn and cook for 5 minutes, or until the chicken is no longer pink in the center. Check by inserting the tip of a sharp knife into 1 breast.
- Transfer the marinade to a small saucepan. Bring to boil over medium-high heat. Cook for 5 minutes, or until reduced by half.
- Pour over the chicken.
- Top with the salsa.
- To freeze, pack the cooled cooked chicken and sauce in a freezer-quality plastic container.
- Pack the salsa in a separate freezer-quality plastic container.
- To use, thaw both overnight in the refrigerator, Cover the chicken and microwave on high power for, 3 minutes.
PINEAPPLE SALSA CHICKEN
Make and share this Pineapple Salsa Chicken recipe from Food.com.
Provided by Dancer
Categories Sauces
Time 7h15m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Place the thawed chicken breasts in the crockpot and add the rest of the ingredients.
- Cook on low for 6 to 8 hours.
- Serve with warm tortillas and some rice.
- I usually do six, so the we have the leftovers.
PINEAPPLE-MARINATED CHICKEN BREASTS
Bromelain, the group of enzymes in fresh pineapple, is excellent at breaking down the connective tissues in thick, fibrous chicken breasts. In this simple marinade, grated pineapple completely alters the texture of the breast meat, resulting in something that's akin to luscious dark meat. Briefly marinating here is important: Leave it too long and the chicken will fall apart during cooking, becoming shreddy and a little gluey. Fifteen minutes is the sweet spot. The accompanying pineapple salsa is a bright topping for the juicy morsels of aromatic chicken and rice.
Provided by Eric Kim
Categories dinner, weeknight, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large bowl, stir together the brown sugar, rice vinegar, soy sauce, fish sauce, 2 tablespoons olive oil, salt, garlic powder, ground cayenne and black pepper. Transfer 1 tablespoon of this marinade mixture to a separate medium bowl and add the diced pineapple, red onion and cilantro. This is your salsa; toss until well mixed and set aside.
- Add the grated pineapple and its juices to the marinade mixture in the large bowl, then add the chicken and toss to coat. Set aside to marinate at room temperature for 15 minutes (and no longer).
- Once the chicken is done marinating, heat a large nonstick skillet over medium-high and add enough olive oil to lightly coat the bottom of the pan. Add the chicken pieces, leaving any marinade behind, in a single layer so that they don't touch and let cook until the bottoms are browned, 2 to 3 minutes. Continue cooking, stirring occasionally, until browned on all sides and no longer pink on the inside, 4 to 5 minutes more.
- Serve the chicken over rice and top with the reserved pineapple salsa.
More about "jenns favorite pineapple salsa chicken recipes"
CARIBBEAN JERK CHICKEN WITH PINEAPPLE SALSA - CREME …
From lecremedelacrumb.com
5/5 (62)Total Time 55 minsCategory Main CourseCalories 356 per serving
- In a medium bowl stir together all marinade ingredients. Add the chicken, toss to coat. Cover and chill for 30 minutes.
- While the chicken is marinating, combine all salsa ingredients in a bowl and toss to combine. Optional: combine in a blender or food processor and give it a few pulses. Chill until ready to use.
- Use tongs to transfer chicken to a preheated grill or skillet over medium heat (discard marinade) and cook for 6-8 minutes on each side until cooked through.
3-INGREDIENT PINEAPPLE SALSA CHICKEN (SLOW COOKER …
From dashofjazz.com
- Cook for four hours or until chicken is cooked through (should be very tender to touch) and sauce is bubbly. Turn off heat and stir sauce.
FRESH PINEAPPLE SALSA CHICKEN · EASY FAMILY RECIPES
From easyfamilyrecipes.com
4/5 (1)Total Time 20 minsCategory DinnerPublished Aug 31, 2021
GRILLED CHIPOTLE CHICKEN WITH PINEAPPLE SALSA | THE …
From therecipecritic.com
THE BEST PINEAPPLE SALSA - JUST A TASTE
From justataste.com
ZESTY LIME GRILLED CHICKEN WITH PINEAPPLE SALSA
From skinnytaste.com
GRILLED CHICKEN WITH PINEAPPLE AVOCADO SALSA
From gimmesomeoven.com
BEST PINEAPPLE SALSA GRILLED CHICKEN RECIPE - DELISH.COM
From delish.com
SWEET AND SPICY PINEAPPLE SALSA CHICKEN (SLOW …
From carlsbadcravings.com
CROCKPOT PINEAPPLE SALSA CHICKEN | TWO PINK PEONIES
From twopinkpeonies.com
GRILLED CHICKEN WITH STRAWBERRY AND PINEAPPLE SALSA - RECIPES
From recipes.heart.org
ONE-PAN PINEAPPLE SALSA CHICKEN TACOS RECIPE | HELLOFRESH
From hellofresh.com
BEST JENNS FAVORITE PINEAPPLE SALSA CHICKEN RECIPES
From alicerecipes.com
TEXAS-STYLE PINEAPPLE SALSA - COOK WHAT YOU LOVE
From cookwhatyoulove.com
PINEAPPLE FLUFF RECIPE - SOUTHERN LIVING
From southernliving.com
CARAMELIZED PINEAPPLE CHICKEN QUESADILLAS WITH STRAWBERRY SALSA
From jocooks.com
JERK CHICKEN WITH PINEAPPLE SALSA - WHOLESOMELICIOUS
From wholesomelicious.com
PINEAPPLE SALSA - CLOSET COOKING
From closetcooking.com
THESE FISH TACOS COULDN’T BE MORE BRILLIANT - THE NEW YORK TIMES
From nytimes.com
PINEAPPLE SALSA CHICKEN RECIPE - KITCHEN KETTLE VILLAGE
From kitchenkettle.com
You'll also love