Cuban Chicken And Pineapple Salad Recipe 455

CUBAN CHICKEN WITH PINEAPPLE RUM SAUCE

Steps:

• In a skillet, cook onion and garlic in hot oil until tender but not brown; remove. Brown chicken, then return onion and garlic to pan. Add tomato liquid, lime juice, salt, oregano and pepper. Simmer, covered, 30 minutes. Cut up tomatoes if whole and add to pan with raisins and lime zest. Simmer, covered, about 25 minutes, until chicken is cooked through. Remove chicken, skim fat from sauce, and stir in pineapple, rum and flour mixture. Cook, stirring, until thickened. Return chicken to sauce and warm through. Serve over rice.

CUBAN STYLE CHICKEN WITH FRESH PINEAPPLE SALSA

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.

CUBAN CHICKEN AND PINEAPPLE SALAD RECIPE - (4.5/5)

Steps:

• In a large bowl, stir together lime juice, oil, salt and cumin until blended. Add chicken, pineapple, jicama, cilantro, red pepper and scallions; toss to mix and coat. Yields about 1 1/4 cups per serving. Notes If you want to grill fresh chicken for this recipe, heat an outdoor grill or stove-top grill pan. Coat two 6-ounce boneless, skinless chicken breasts with cooking spray and sprinkle them with 1/4 teaspoon of salt. Grill, turning once, until cooked through, about 10 to 12 minutes. Let rest 5 minutes before cutting into chunks. Black beans would make a tasty addition to this recipe (could affect PointsPlus values).