Pineapple Salsa Chicken 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

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

PINEAPPLE SALSA CHICKEN



Pineapple Salsa Chicken image

Make and share this Pineapple Salsa Chicken recipe from Food.com.

Provided by Dancer

Categories     Sauces

Time 7h15m

Yield 4-6 serving(s)

Number Of Ingredients 4

3 -6 skinless chicken breasts
1 (19 ounce) can pineapple tidbits (drain the juice)
1 can black beans (do not drain)
1 (32 ounce) jar of mild to medium chunky style salsa (I make my own)

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.

ISLAND CHICKEN WITH PINEAPPLE SALSA



Island Chicken with Pineapple Salsa image

Make and share this Island Chicken with Pineapple Salsa recipe from Food.com.

Provided by Dancer

Categories     Sauces

Yield 4 serving(s)

Number Of Ingredients 11

8 ounces unsweetened pineapple, crushed (with juice)
1 tablespoon reduced-sodium soy sauce
1 tablespoon honey
2 cloves garlic, minced
1/4 teaspoon red pepper flakes, crushed
4 chicken breast halves, skinned and boned (6 ounces each)
1/2 cup onion, diced
1/4 cup brown sugar, packed
2 tablespoons lime juice
1 teaspoon jalapeno pepper, minced (wear plastic gloves when handling)
1 teaspoon fresh cilantro, minced

Steps:

  • Strain the pineapple; reserve the juice. Place the pineapple in a medium bowl. Cover and refrigerate.
  • Place the pineapple juice in a shallow nonmetal dish.
  • Add the soy sauce, honey, garlic, and red-pepper flakes. Mix well.
  • Add the chicken and turn to coat all sides. Cover and refrigerate for at least 4 hours or up to 24 hours, turning occasionally.
  • Preheat the grill or broiler. Coat the grill rack or broiler pan with no-stick spray.
  • Remove the pineapple from the refrigerator. Add the onions, brown sugar, lime juice, jalapeno peppers, and cilantro. Mix well. Let stand at room temperature.
  • Remove the chicken from the marinade; reserve the marinade. Grill or broil 4" from the heat for 5 minutes.
  • Turn and cook for 5 minutes, or until the chicken is no longer pink in the center. Check by inserting the tip of a sharp knife into 1 breast.
  • Transfer the marinade to a small saucepan. Bring to boil over medium-high heat. Cook for 5 minutes, or until reduced by half.
  • Pour over the chicken.
  • Top with the salsa.
  • To freeze, pack the cooled cooked chicken and sauce in a freezer-quality plastic container.
  • Pack the salsa in a separate freezer-quality plastic container.
  • To use, thaw both overnight in the refrigerator, Cover the chicken and microwave on high power for, 3 minutes.

PINEAPPLE SALSA CHICKEN



Pineapple Salsa Chicken image

Wrap in a warmed tortilla burrito style, serve along a side of Mexican rice or serve with tortilla chips. The pineapple adds just a slightly sweet bite and the beans help to create a creamy consistency. Freezeable.

Provided by gailanng

Categories     One Dish Meal

Time 6h5m

Yield 8 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breasts, halves (frozen or not)
1 (20 ounce) can crushed pineapple or 1 (20 ounce) can chunk pineapple, drained
2 (15 ounce) cans black beans, rinsed and drained
1 cup prepared salsa (mild, medium or hot)
1 tablespoon cumin
salt and pepper and garlic powder
sour cream
cheese
tomatoes
lettuce
cheese
flour tortilla

Steps:

  • Season the breast halves with garlic powder, salt and pepper; place in slow cooker. Combine the pineapple salsa chicken ingredients and pour over the chicken. Cover and cook on low for 6 to 8 hours. (Check at 6 hours.).
  • When done, carefully remove the chicken and shred. Place the chicken back in with the rest of the ingredients and stir. (If the mixture is too soupy, it can be drained.) Serve as desired with garnishes or wrap burrito style.

Nutrition Facts : Calories 222.7, Fat 2.2, SaturatedFat 0.5, Cholesterol 37.8, Sodium 265.4, Carbohydrate 31.7, Fiber 7.8, Sugar 11.2, Protein 20.3

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