Recipes for the Cooking Impaired: Chicken with Pineapple Salsa
This is a repost for unlocking purposes.
This was a step out of my comfort zone, but it was simpler than it looked, and came out mouth-wateringly delicious.
Chicken with Pineapple Salsa
START THIS THE NIGHT BEFORE YOU WANT TO SERVE IT
4 chicken breast halves (recipe called for 6, but you can do as many or few as you like)
1/2" pineapple chunks (1 whole pineapple or a large can of tibits, drained)
1 mango seeded and cut into 1/2" chunks (I chopped up a jar of slices)
1 large sweet red pepper, cut in 1/4" chunks
1 large jalapeno, seeded and cut in 1/4-1/8" chunks
3 green onions, sliced
3 cloves garlic, minced
1/2 Cup lime juice
1/3 Cup olive oil
1 tsp salt
1/4 tsp pepper
1/4 Cup honey
cooked rice (I used brown rice)
Marinate the chicken overnight in 1/3 cup lime juice, 1/3 cup olive oil, 1 tsp salt, and 1/4 tsp pepper.
For salsa, saute pineapple, mango, peppers, onions, and garlic until peppers are just starting to soften. Add remaining lime juice and honey and refrigerate (2-24 hours). Bring to room temperature before serving. Grill or bake chicken breasts and serve with salsa and rice.
The very colorful salsa is sweet and lightly spicy (M couldn't stay away from it), and the chicken is fork-tender. I served it with salad and lemonade. Big thumbs up!
This was a step out of my comfort zone, but it was simpler than it looked, and came out mouth-wateringly delicious.
Chicken with Pineapple Salsa
START THIS THE NIGHT BEFORE YOU WANT TO SERVE IT
4 chicken breast halves (recipe called for 6, but you can do as many or few as you like)
1/2" pineapple chunks (1 whole pineapple or a large can of tibits, drained)
1 mango seeded and cut into 1/2" chunks (I chopped up a jar of slices)
1 large sweet red pepper, cut in 1/4" chunks
1 large jalapeno, seeded and cut in 1/4-1/8" chunks
3 green onions, sliced
3 cloves garlic, minced
1/2 Cup lime juice
1/3 Cup olive oil
1 tsp salt
1/4 tsp pepper
1/4 Cup honey
cooked rice (I used brown rice)
Marinate the chicken overnight in 1/3 cup lime juice, 1/3 cup olive oil, 1 tsp salt, and 1/4 tsp pepper.
For salsa, saute pineapple, mango, peppers, onions, and garlic until peppers are just starting to soften. Add remaining lime juice and honey and refrigerate (2-24 hours). Bring to room temperature before serving. Grill or bake chicken breasts and serve with salsa and rice.
The very colorful salsa is sweet and lightly spicy (M couldn't stay away from it), and the chicken is fork-tender. I served it with salad and lemonade. Big thumbs up!