Jenns Favorite Pineapple Salsa Chicken Recipes

PINEAPPLE SALSA CHICKEN

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.

JEN'S FRESH AND SPICY SALSA

Steps:

• In a blender or food processor, pulse the tomatoes, green onions, jalapeno peppers, and cilantro to desired consistency. Transfer to a bowl, and mix in the lime juice, hot pepper sauce, black pepper, garlic powder, and salt.

PINEAPPLE SALSA CHICKEN

Steps:

• Place the thawed chicken breasts in the crockpot and add the rest of the ingredients.
• Cook on low for 6 to 8 hours.
• Serve with warm tortillas and some rice.
• I usually do six, so the we have the leftovers.

CARIBBEAN CHICKEN WITH PINEAPPLE SALSA....

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.

PINEAPPLE-GLAZED CHICKEN WITH JALAPEñO SALSA

Steps:

• Preheat oven to 400°F. Bring pineapple juice, brown sugar, and mustard to boil in small saucepan, stirring to dissolve sugar. Boil until glaze has thickened slightly, about 1 minute. Season with salt and pepper.
• Mix pineapple, red pepper, cilantro, onion, and chiles in medium bowl. Season with salt and pepper.
• Line baking sheet with foil. Place chicken on sheet and brush with glaze. Bake 15 minutes. Brush again with glaze, then broil until cooked through and golden, watching closely to avoid burning, about 5 minutes longer. Let rest 5 minutes.
• Spoon salsa over chicken and serve.

JENN'S FAVORITE CHICKEN

Steps:

• In a plastic freezer bag, or between 2 sheets of plastic wrap, pound each halved chicken breast until about 1/4 inch thickness.
• (It helps to sprinkle the chicken or the plastic wrap with a little water so you don't tear the meat).
• Mix together the flour, pepper, ginger, and salt on a shallow dish.
• Dredge the chicken breasts in the flour mix to coat.
• Heat the olive oil in a sautee pan over medium heat.
• Place 1 breast at a time in the pan and cook about 3 minutes per side, or until the meat feels firm.
• Keep chicken in a covered dish to warm until all the chicken is finished cooking.
• Add the broth to the pan slowly.
• The pan will steam up so be careful.
• Deglaze the pan by gently scraping up any browned bits and let the liquid simmer for about 5 minutes until reduced slightly.
• Add your salsa and stir until you have a nice thick sauce.
• It will come out to be a bit brownish in color.
• Take the pre-cooked chicken breasts and place back into the pan and reduce heat to medium-low.
• Turn chicken once after 2 minutes and cook an additional 2 minutes.
• Remove chicken from pan and serve with 2-3 Tblsp of sauce over each breast.