CARIBBEAN GRILLED CHICKEN WITH PINEAPPLE SALSA
Looking for a yummy, healthy summer dinner? Try this easy Caribbean Grilled Chicken with Pineapple Salsa recipe! It's paleo, Whole30 and easy to make!
Provided by The Clean Eating Couple
Categories Main Course
Time 25m
Number Of Ingredients 17
Steps:
- In a bowl, whisk together all ingredients for the marinade. Add marinade and Just BARE chicken breasts to a plastic bag or glass container + allow it to marinate for at least 10 minutes (the longer the better!)
- While chicken is marinating, prepare the salsa. Chop all vegetables/fruit in very small pieces. Stir together in a bowl and set aside
- Heat the grill to medium-high heat. Grill chicken for 5-7 minutes on each side over medium-high heat or until internal temp is 165 degrees
- Serve grilled chicken with salsa on top over a salad or alongside roasted veggies + enjoy!
Nutrition Facts : ServingSize 4 oz chicken + 2 tbsp salsa, Calories 323 kcal, Carbohydrate 15 g, Protein 25 g, Fat 18 g, SaturatedFat 3 g, Cholesterol 73 mg, Sodium 345 mg, Fiber 2 g, Sugar 10 g
CARIBBEAN CHICKEN AND PINEAPPLE SALSA
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
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
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
CARIBBEAN CHICKEN WITH PINEAPPLE SALSA....
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
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.
CHICKEN TACOS WITH PINEAPPLE SALSA RECIPE BY TASTY
Here's what you need: fresh pineapple, diced tomato, orange bell pepper, fresh cilantro, red onion, jalapeño, fresh lime juice, kosher salt, freshly ground black pepper, sour cream, corn tortillas, shredded red cabbage, Freshness Guaranteed Antibiotic Free Rotisserie Chicken, avocados
Provided by Walmart
Categories Lunch
Time 30m
Yield 8 tacos
Number Of Ingredients 14
Steps:
- Make the pineapple salsa: In a medium bowl, combine the pineapple, tomatoes, bell pepper, cilantro, red onion, jalapeño (if using), lime juice, salt, and pepper.
- Drain the excess liquid from the salsa, then season with more salt to taste. Extra salsa will keep in an airtight container in the refrigerator for up to 3 days.
- Assemble the tacos: Spread 1 tablespoon of sour cream evenly over a warm tortilla. Layer on ¼ cup red cabbage, 2 ounces Freshness Guaranteed NAE Shredded Rotisserie Chicken, 2-3 slices of avocado, and top with 2-3 tablespoons pineapple salsa. Repeat to make the remaining tacos.
- Enjoy!
Nutrition Facts : Calories 252 calories, Carbohydrate 25 grams, Fat 11 grams, Fiber 6 grams, Protein 14 grams, Sugar 7 grams
CARIBBEAN PINEAPPLE SALSA
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
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
CARIBBEAN PINEAPPLE CHICKEN
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
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
CARIBBEAN CHICKEN WITH PINEAPPLE-CILANTRO RICE
For something a little more light and fun, but still pretty easy.
Provided by KyleeJo06
Categories World Cuisine Recipes Latin American Caribbean
Time 50m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix together the light brown sugar, 1 teaspoon of black pepper, thyme, cumin, 1 teaspoon of garlic salt, paprika, chili powder, and nutmeg in a bowl until thoroughly combined. Rub both sides of chicken breasts with the spice mixture, and place into a 9x9-inch baking dish. Sprinkle any remaining seasoning mix on top of chicken, if desired.
- Bake in the preheated oven until the chicken is lightly browned, no longer pink inside, and the juices run clear, about 30 minutes. An instant-read meat thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).
- While chicken is baking, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
- Chop half the pineapple slices. Mix the chopped pineapple, cilantro, and olive oil into the cooked rice, and season to taste with a pinch or two of garlic salt and black pepper. Fluff the rice up with a fork, and transfer to a serving platter. Serve with the baked chicken, topped with remaining pineapple slices.
Nutrition Facts : Calories 366.9 calories, Carbohydrate 51 g, Cholesterol 67.2 mg, Fat 4.8 g, Fiber 1.9 g, Protein 28.5 g, SaturatedFat 1.2 g, Sodium 606.1 mg, Sugar 11.7 g
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
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