Best Jenns Favorite Pineapple Salsa Chicken Recipes

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

Ingredients

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

EASY PINEAPPLE CHICKEN

Easy Pineapple Chicken image

An easy weeknight dinner, this quick chicken stir-fry with pineapple is as delicious as it is colorful! Serve with rice for a complete meal, or fried rice for a treat. Add red chile flakes to the mix if you want something sweet and spicy!

Provided by Natasha

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

3 tablespoons soy sauce
3 tablespoons olive oil, divided
½ teaspoon paprika
salt to taste
1 pound boneless, skinless chicken breast, cut into strips
1 red bell pepper, cubed
1 bunch scallions, trimmed and sliced into 1/2-inch lengths
1 (12 ounce) can pineapple chunks, drained and juice reserved
1 tablespoon cornstarch

Steps:

Combine soy sauce, 2 tablespoons olive oil, paprika, and salt in a bowl. Add chicken strips and let marinate while preparing the remaining ingredients.
Heat the remaining 1 tablespoon of olive oil in a wok. Add bell pepper and stir-fry for 3 minutes. Add scallions and cook for 2 more minutes. Remove chicken from marinade and add to the wok; discard marinade. Cook, stirring occasionally, until chicken is cooked through and no longer pink in the centre, 10 to 15 minutes.
Combine pineapple juice and cornstarch in a bowl; mix together. Add pineapple chunks to the skillet and cook for 2 to 3 minutes. Pour in pineapple juice mixture and bring to a boil. Simmer until sauce has thickened, about 3 minutes.

Nutrition Facts : Calories 307.3 calories, Carbohydrate 22 g, Cholesterol 64.6 mg, Fat 13.1 g, Fiber 3 g, Protein 26.1 g, SaturatedFat 2.2 g, Sodium 782.9 mg, Sugar 14.9 g

JENN'S FAVORITE PINEAPPLE SALSA CHICKEN

Jenn's Favorite Pineapple Salsa Chicken image

I made this while I was on a low-carb eating plan. The recipe originally called for "low carb baking mix" (flour sub). It's not as sweet as you'd expect, it's more savory. If you're looking for sweet, use 1 cup of pineapple juice instead of the chicken or veggie broth. Each serving is just a shade over 200 calories!

Provided by Jenn Hollis

Categories Chicken

Time 50m

Number Of Ingredients 8

Ingredients

4 chicken breast halves, skinless and boneless
1 jar(s) newman's own pineapple salsa
1 c chicken or vegetable broth, low salt
1/4 c all purpose flour
1/8 c olive oil
1/2 tsp white pepper
1/2 tsp ginger powder
1/4 tsp salt

Steps:

1. Using either a sealed plastic freezer bag or two sheets of waxed paper, pound each chicken breast out to about a 1/4 inch thickness with a meat mallet or rolling pin.
2. Combine dry ingredients with a whisk in a shallow dish.
3. Dredge the chicken breasts in flour mix to coat and set aside on a clean plate.
4. In a large sautee pan heat the olive oil over medium heat until the surface shimmers slightly.
5. Carefully lay chicken breasts into the pan. Do not overcrowd the pan; you may have to cook one or two breasts at a time depending on the size of your pan.
6. Cook each breast for 3 minutes per side or until the flesh feels firm.
7. Remove cooked breasts to a clean plate and loosely cover with foil or another clean inverted plate until all the breasts are cooked.
8. When done cooking chicken, slowly add broth to the pan CAREFULLY! The pan will steam up, so keep back to avoid burns.
9. Deglaze the pan by gently scraping the bottom of the pan as the broth warms. This releases the yummy brown caramelized bits from cooking the chicken.
10. Bring broth to a simmer and let go for about 5 minutes to reduce slightly.
11. Stir in salsa to create your sauce. This usually comes out brownish because of the caramelized bits :)
12. Lay the chicken breasts back in the pan with the sauce & let simmer for a minute.
13. Turn the chicken and let simmer another 2 minutes.
14. Remove chicken from pan and serve with 2-3 tablespoons of sauce on top.
15. This is yummy with steamed broccoli with a squeeze of lemon juice or over rice.