Best Cuban Chicken And Pineapple Salad Recipes

Cuban Chicken and Pineapple Salad Recipe - (4.5/5) image

Provided by á-4664

Number Of Ingredients 9

1/4 cup(s) fresh lime juice
1 Tbsp olive oil
1/2 tsp table salt, or to taste 1/2 tsp Durkee ground cumin, or other brand
3/4 pound(s) Chicken breast, stewed, without skin, cut into chunks
1 1/4 cup(s) pineapple, fresh, cut into chunks
1 cup(s) jicama, cut into short thin sticks
1/3 cup(s) cilantro, fresh, coarsely chopped
1/4 cup(s) sweet red pepper(s), very thinly sliced
1/4 cup(s) scallion(s), sliced

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).

Cuban Style Chicken with Fresh Pineapple Salsa image

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

Cuban Chicken With Pineapple Rum Sauce image

Provided by Pinay0618

Categories Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 15

1 cup chopped onion
1 garlic clove, minced
2 tablespoons cooking oil
chicken, cut up
1 cup canned tomato, drained and liquid reserved (from a 14-ounce can)
2 tablespoons lime juice
1 teaspoon salt
1/2 teaspoon dried oregano, crushed
1/8 teaspoon pepper
1/4 cup raisins
2 teaspoons grated lime zest
1 (20 ounce) can pineapple chunks, drained
3 tablespoons rum
1 tablespoon flour mixed with 2 tablespoons water
hot cooked rice, for serving

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.