Cuban Style Chicken With Fresh Pineapple Salsa Recipes

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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

CUBAN STYLE CHICKEN WITH FRESH PINEAPPLE SALSA



Cuban Style Chicken with Fresh Pineapple Salsa image

Make and share this Cuban Style Chicken with Fresh Pineapple Salsa recipe from Food.com.

Provided by HeatherFeather

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

3 cups fresh pineapple chunks (don't use canned)
4 green onions, chopped
2/3 cup fresh cilantro leaves, chopped
2 tablespoons fresh lemon juice
1 1/2 teaspoons ground cumin
1 -2 tablespoon olive oil
4 boneless skinless chicken breast halves
3/4 teaspoon cinnamon, to taste
salt & pepper, to taste

Steps:

  • Chop fresh pineapple roughly and mix in a small bowl with green onions, cilantro, lemon juice, and cumin; season to taste with some salt& pepper; cover and chill (can be made 4 hours ahead).
  • Heat oil in a large skillet on medium-high heat.
  • Season both sides of chicken with some salt& pepper and some cinnamon to taste.
  • Saute chicken in oil about 5 minutes per side or until cooked through and no longer pink inside- but still moist.
  • Spoon pineapple mixture over each serving and serve immediately.
  • If you prefer, you may instead grill chicken.

Nutrition Facts : Calories 226.8, Fat 5.2, SaturatedFat 0.9, Cholesterol 68.4, Sodium 83.1, Carbohydrate 17.2, Fiber 2.4, Sugar 11.3, Protein 28.4

CHICKEN TACOS WITH PINEAPPLE SALSA RECIPE BY TASTY



Chicken Tacos With Pineapple Salsa Recipe by Tasty image

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

1 cup fresh pineapple, diced
1 cup diced tomato, core and pulp removed before dicing
1 cup orange bell pepper
⅓ cup fresh cilantro, chopped
¼ cup red onion, chopped
1 jalapeño, optional, diced
3 tablespoons fresh lime juice
¼ teaspoon kosher salt, plus more to taste
¼ teaspoon freshly ground black pepper
½ cup sour cream
8 corn tortillas, warmed
2 cups shredded red cabbage
1 packet Freshness Guaranteed Antibiotic Free Rotisserie Chicken
2 avocados, peeled, pitted, halved, and sliced into ¼-inch thick half-moons

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 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.

CHICKEN TACOS WITH PINEAPPLE SALSA



Chicken Tacos with Pineapple Salsa image

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

1 cup tomatoes, seeded and diced
1 medium red onion, diced, divided
1 cup diced fresh pineapple
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice
½ teaspoon salt
½ teaspoon white sugar
1 pound boneless, skinless chicken breasts, cut into 1-inch strips
1 lime, juiced
8 (7 inch) tortillas, or more as needed
1 cup shredded lettuce
8 dashes Sriracha sauce, or more to taste

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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