Caribbean Chicken And Pineapple Salsa Recipes

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GRILLED CARIBBEAN CHICKEN WITH PINEAPPLE SALSA



Grilled Caribbean Chicken With Pineapple Salsa image

This is a great recipe from Crisco (slightly modified). The recipe should be started about 45 minutes to an hour before the grill is ready to allow enough marinade time (not included in prep time).

Provided by PanNan

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 (8 ounce) can pineapple tidbits
1/4 cup vegetable oil
2 tablespoons lime juice
1 teaspoon garlic, minced
1/4 teaspoon crushed red pepper flakes
1 teaspoon sugar
4 chicken breast halves (boneless, skinless)
1/4 cup red pepper, diced
1/4 cup red onion, minced
1 small jalapeno pepper, minced
2 tablespoons cilantro, chopped
salt and pepper, to taste

Steps:

  • Drain pineapple juice into a 1-cup measuring cup. Add oil, lime juice, garlic, red pepper flakes and sugar. Mix well to make the marinade. Place chicken in a large resealable food storage bag. Pour all but 1 tablespoon of marinade over the chicken. Seal bag. Refrigerate 30 to 45 minutes.
  • To make salsa, combine pineapple, red pepper, red onion, jalapeño pepper, cilantro and reserved 1 tablespoon marinade in a medium-sized serving bowl. Toss well. Season with salt and pepper to taste.
  • Heat grill to medium. Remove chicken from marinade. Discard marinade. Season chicken with salt and pepper. Grill, turning once, for 10 to 15 minutes or until cooked through and juices run clear. Serve with pineapple salsa.

Nutrition Facts : Calories 288.7, Fat 20.5, SaturatedFat 3.7, Cholesterol 46.4, Sodium 47.7, Carbohydrate 11.1, Fiber 1.3, Sugar 7.8, Protein 15.8

CARIBBEAN PINEAPPLE SALSA



Caribbean Pineapple Salsa image

This salsa makes a great dip for spicy chicken wings, is a tasty garnish for grilled meat or fish and, spooned on a plate, can be used as a bed for cold sliced pork, chicken or duck.

Provided by Molly O'Neill

Categories     easy, quick, side dish

Time P2DT5m

Yield Four servings

Number Of Ingredients 8

1 medium tomato, peeled and seeded
1 teaspoon brown sugar
2 tablespoons cider vinegar
1 pineapple, 3 pounds, peeled, cored and cut into 1/4-inch dice
2 small jalapeno chili peppers, seeded, deveined and minced
2 scallions, trimmed and minced
1 cup minced parsley
1/2 teaspoon salt

Steps:

  • Squeeze all of the liquid out of the tomato and chop finely.
  • Put the brown sugar in a glass or ceramic bowl. Add the vinegar. Stir until the sugar dissolves. Add the remaining ingredients and combine. Store in an airtight container in the refrigerator for up to 2 days.

Nutrition Facts : @context http, Calories 106, UnsaturatedFat 0 grams, Carbohydrate 27 grams, Fat 0 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 304 milligrams, Sugar 19 grams

PINEAPPLE SALSA CHICKEN



Pineapple Salsa Chicken image

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

4 (6 ounce) boneless, skinless chicken breasts
1 tablespoon olive oil
2 tablespoons Jamaican jerk seasoning
1 cup diced pineapple
¼ cup diced red bell pepper
1 small jalapeno pepper, seeded and minced
2 tablespoons minced red onion
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
¼ teaspoon salt

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

CARIBBEAN CHICKEN AND PINEAPPLE SALSA



Caribbean Chicken and Pineapple Salsa image

Thirty minutes to dinner! Dijon and jerk seasoning jazz up baked chicken breasts while bran cereal adds crunch. A peppy fruit salsa makes a sassy topper.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 12

1 1/4 cups Fiber One™ original bran cereal
2 teaspoons jerk seasoning (dry)
4 boneless skinless chicken breasts (about 1 1/4 lb)
1/2 cup buttermilk
2 teaspoons Dijon mustard
1/2 teaspoon red pepper sauce
1 can (8 oz) crushed pineapple in juice, undrained
1/4 cup chopped red bell pepper
1/4 cup chopped apricots or papaya, if desired
1 tablespoon chopped fresh cilantro
1 teaspoon sugar
1 teaspoon lemon juice

Steps:

  • Heat oven to 400°F. Spray cookie sheet with cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or crush in food processor). Place cereal in shallow dish. Stir in jerk seasoning.
  • In large food-storage plastic bag, place chicken, buttermilk, mustard and pepper sauce. Seal bag; shake well. Remove chicken from bag; coat with cereal mixture. Place on cookie sheet.
  • Bake 14 to 16 minutes or until juice of chicken is clear when center of thickest part is cut (170°F). Meanwhile, in small bowl, mix salsa ingredients. Cover; refrigerate until serving. Serve chicken with salsa.

Nutrition Facts : Calories 300, Carbohydrate 28 g, Cholesterol 85 mg, Fiber 9 g, Protein 34 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 11 g, TransFat 0 g

CARIBBEAN CHICKEN WITH PINEAPPLE SALSA....



Caribbean Chicken With Pineapple Salsa.... image

From: Valerie Lindsey This delicious recipe has a little kick from the jalapeno peppers and sweet from the pineapple and juice. Our family LOVES this dish. Be sure to cook it on the grill to do it justice! Healthy, low fat, low sugar. This is a guilt free dish. Delicious served with baked sweet potato and green salad with a sweet vinaigrette dressing.

Provided by Vals Home

Categories     Poultry

Time 37m

Yield 2 serving(s)

Number Of Ingredients 12

2 boneless chicken breasts, large
2 fresh garlic cloves, chopped
1/2 jalapeno pepper, chopped
1 shallot, chopped (large)
1/2 cup fresh cilantro
3 tablespoons olive oil
1 teaspoon kosher salt
1 lime, juice of
1 1/2 cups fresh pineapple, diced
3 tablespoons red onions, chopped fine
1/4 jalapeno pepper, minced
1 tablespoon cilantro leaf, chopped

Steps:

  • Make salsa first.
  • Combine all salsa ingredients except cilantro and refrigerate up to one day. Add cilantro just before serving.
  • Puree all ingredients for chicken marinade and put in plastic Ziploc bag with chicken. Marinade no more than 30 minutes. Grill and serve.

CARIBBEAN PINEAPPLE CHICKEN



Caribbean Pineapple Chicken image

Tropical breezes and an ocean sunset aren't necessary to enjoy Mary Tallman's Caribbean cuisine. "This zippy chicken recipe makes a quick, easy and delicious meal," she shares from Arbor Vitae, Wisconsin. "Sometimes, I substitute lean pork for the poultry,"

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 3 servings.

Number Of Ingredients 12

1 teaspoon cornstarch
1 can (6 ounces) pineapple juice, divided
1 tablespoon prepared mustard
1/2 teaspoon dried thyme
1/4 to 1/2 teaspoon crushed red pepper flakes
3/4 pound boneless skinless chicken breast, cut into thin strips
1/2 teaspoon salt
2 teaspoons canola oil
1/2 cup thinly sliced green onions
1/2 cup golden raisins
2 medium firm bananas, cut into 1/4-inch slices
Hot cooked rice, optional

Steps:

  • In a small bowl, combine cornstarch and 1/2 cup pineapple juice until smooth. Stir in the mustard, thyme and pepper flakes; set aside. Sprinkle chicken with salt. In a large nonstick skillet, saute chicken in oil for 3-4 minutes or until chicken juices run clear. Remove from the skillet and keep warm., Pour remaining pineapple juice into skillet. Stir in green onions and raisins; cook and stir for 1 minute. Stir reserved pineapple juice mixture and add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return chicken to skillet; heat through. Stir in bananas. Serve over rice if desired.

Nutrition Facts : Calories 314 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 515mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

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