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
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.
ISLAND SALSA
Categories Condiment/Spread Fruit Onion No-Cook Cocktail Party Vegetarian Quick & Easy Low Sodium Kiwi Mango Pineapple Bell Pepper Hot Pepper Summer Healthy Vegan Cilantro Bon Appétit
Yield Makes about 4 cups
Number Of Ingredients 10
Steps:
- Combine all ingredients in medium bowl. Season with white pepper and salt. (Can be made 3 hours ahead.)
GRILLED CARIBBEAN CHICKEN WITH PINEAPPLE SALSA
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
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
CHICKEN TACOS WITH PINEAPPLE SALSA
These chicken tacos with homemade pineapple salsa are quickly assembled once you've marinated the chicken. The actual grill time is only about 6 minutes.
Provided by Bren
Categories World Cuisine Recipes Latin American Mexican
Time 2h40m
Yield 4
Number Of Ingredients 12
Steps:
- Combine tomatoes, 1/2 cup diced red onion, pineapple, and cilantro in a medium bowl. Add 1 tablespoon lime juice, salt, and sugar; toss to combine. Cover salsa with plastic wrap and place in the fridge for at least 2 hours.
- Place the remaining red onion in the bowl of a small food processor. Add juice of one lime and process until finely ground, about 3 minutes.
- Place chicken strips into a shallow dish. Slather onion mixture over the chicken, and refrigerate for at least 2 hours.
- Preheat an outdoor grill to high heat, about 400 degrees F (200 degrees C). Lightly oil the grill.
- Cook until chicken is no longer pink in the center and the juices run clear, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate.
- Lightly brown the tortillas on the grill for 30 seconds to 1 minute. Drain the salsa.
- Thinly slice the chicken, against the grain. Lay tortillas out on plates, top with lettuce, chicken, pineapple salsa, and Sriracha sauce.
Nutrition Facts : Calories 298.5 calories, Carbohydrate 38 g, Cholesterol 64.6 mg, Fat 4.5 g, Fiber 5.8 g, Protein 28 g, SaturatedFat 1.1 g, Sodium 491.2 mg, Sugar 8 g
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- Add the coconut aminos to the Instant Pot on saute mode and cook for 5-8 minutes, until thickened and reduced by half, then turn off the Instant Pot.
- Stir in the lime juice, sriracha, garlic powder, ginger, pineapple juice, and sesame oil. Add the chicken and toss to coat, then set the Instant Pot to ‘manual’ and adjust to cook for 12 minutes.
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