Best 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.

CHIPOTLE CHICKEN TACOS WITH PINEAPPLE SALSA

Steps:

• In a food processor, roughly blitz the chicken thighs into chunky mince. Alternatively, chop into bite-sized pieces.
• Heat the oil in a large saucepan. Add half the onion and the chicken mince. Season well and cook for about 5 mins on a high heat to brown, breaking up the meat with a spoon. Add the spices, vinegar, chipotle paste, passata and sugar. Cook for another 5 mins, then remove from the heat.
• In a small bowl, mix the remaining onion, the pineapple and coriander. Serve the chicken and the pineapple salsa with warm tortillas and hot sauce.

CHICKEN TACOS WITH PINEAPPLE SALSA

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.

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.

CHILI LIME CHICKEN TACOS WITH GRILLED PINEAPPLE SALSA RECIPE

Steps:

• 1. CHICKEN DIRECTIONS - In a small bowl, whisk chicken rub ingredients together and rub evenly all over chicken breasts. Time permitting, allow chicken to sit for 30 minutes at room temperature or refrigerate up to 8 hours then bring to room temperature for before cooking. STOVETOP DIRECTIONS If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting). Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing. 2. GRILLED PINEAPPLE SALSA DIRECTIONS: Grease grill and heat to medium high heat. Drizzle red onions with olive oil. Drizzle red bell pepper quarters and jalapeno with olive oil to lightly coat. Working in batches as needed depending on grill size, grill pineapple and vegetables at medium high heat until tender and lightly charred all over, about 12 minutes for the onions, turning occasionally, about 8-10 minutes for the pineapple, or until caramelized, flipping once, 6 minutes for the red bell peppers, flipping once, and jalapeno for 3-5 minutes, turning occasionally. Once cool enough to handle, dab off any excess oil with paper towels from vegetables and chop pineapple (cutting around core), red bell peppers, and onions. Devein and deseed jalapeno and dice, reserving some of the seeds if desired. Toss pineapple, red bell pepper, red onion, jalapeno, cilantro, lime juice, ginger, cumin and salt and pepper to taste in a large bowl. If you would like it spicier, add some of the jalapeno seeds to taste. Can be served immediately or even better chilled. 3. AVOCADO CREMA DIRECTIONS: To make the Avocado Crema, add all the Crema ingredients to your blender and blend until smooth, scraping sides down as needed. May make 4 hours ahead of time and refrigerate in an airtight container. 4. ASSEMBLE TACOS: To assemble, melt cheese on tortillas in the microwave or stovetop then top with Chili Lime Chicken, Pineapple Salsa followed by Avocado Crema.

GRILLED CARIBBEAN CHICKEN WITH PINEAPPLE SALSA

Steps:

• Drain pineapple juice into a 1-cup measuring cup. Add oil, lime juice, garlic, red pepper flakes and sugar. Mix well to make the marinade. Place chicken in a large resealable food storage bag. Pour all but 1 tablespoon of marinade over the chicken. Seal bag. Refrigerate 30 to 45 minutes.
• To make salsa, combine pineapple, red pepper, red onion, jalapeño pepper, cilantro and reserved 1 tablespoon marinade in a medium-sized serving bowl. Toss well. Season with salt and pepper to taste.
• Heat grill to medium. Remove chicken from marinade. Discard marinade. Season chicken with salt and pepper. Grill, turning once, for 10 to 15 minutes or until cooked through and juices run clear. Serve with pineapple salsa.

YOGURT GRILLED CHICKEN BREAST WITH PINEAPPLE ROASTED RED PEPPER SALSA

Steps:

• Mix the yogurt, olive oil, garlic, basil, oregano, lemon zest, salt and hot sauce together in a large bowl. Add the chicken and toss well to coat. Refrigerate for 1 hour.
• Preheat a cast iron grill pan over high heat for 4 to 5 minutes or preheat an outdoor grill. Place the chicken on the grill and cook for 4 minutes per side, until the chicken is firm to the touch.
• Platter and garnish with lemon slices. Serve warm or at room temperature with salsa on the side.
• Place all the ingredients in a small mixing bowl and mix well. Place in a decorative bowl and serve.

CHICKEN TACOS WITH PINEAPPLE SALSA RECIPE BY TASTY

Steps:

• Make the pineapple salsa: In a medium bowl, combine the pineapple, tomatoes, bell pepper, cilantro, red onion, jalapeño (if using), lime juice, salt, and pepper.
• Drain the excess liquid from the salsa, then season with more salt to taste. Extra salsa will keep in an airtight container in the refrigerator for up to 3 days.
• Assemble the tacos: Spread 1 tablespoon of sour cream evenly over a warm tortilla. Layer on ¼ cup red cabbage, 2 ounces Freshness Guaranteed NAE Shredded Rotisserie Chicken, 2-3 slices of avocado, and top with 2-3 tablespoons pineapple salsa. Repeat to make the remaining tacos.
• Enjoy!

ISLAND CHICKEN WITH PINEAPPLE SALSA

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.

CHICKEN TACOS WITH ROASTED PINEAPPLE SALSA AND AVOCADO CREMA

Steps:

• Heat Wolf Gourmet Countertop Oven to Convection/Roast 450°F. Line the Wolf Gourmet baking pan with parchment paper. Coat pineapple in olive oil and arrange on baking sheet. Roast until tender and juices begin to release, 15-20 minutes. Let cool.
• Using a Wolf Gourmet High-Performance Blender, combine avocado, sour cream, and freshly grated lime zest and juice from one lime. Purée to a smooth crema.
• Heat a large skillet over medium-high. Season chicken with salt and pepper. Add 2 tablespoons vegetable oil to the pan and carefully swirl to coat. Arrange chicken in a single layer in the pan and cook, flipping once, until cooked through, 10-12 minutes. Transfer to a cutting board and let sit five minutes before slicing.
• Chop roasted pineapple into small pieces. In a medium bowl, combine pineapple, cucumber, onion, and jalapeño. Season to taste with lime juice and salt. Serve with chicken tacos and avocado crema.

THAI COCONUT CHICKEN WITH PINEAPPLE SALSA

Steps:

• Season chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Cook chicken, stirring occasionally, until opaque and golden brown in places, about 3 minutes. Add garlic and ginger, stir, and cook until fragrant, about 30 seconds. Add fish sauce, coconut milk, and 1/2 cup pineapple; bring to a boil. Stir, reduce heat to low, and partially cover. Simmer until chicken is cooked through, about 8 minutes. Divide chicken and sauce among serving bowls.
• Stir together remaining pineapple, scallions, and chile in a bowl. Serve chicken with sticky rice and pineapple salsa.

CARIBBEAN CHICKEN AND PINEAPPLE SALSA

Steps:

• Heat oven to 400°F. Spray cookie sheet with cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or crush in food processor). Place cereal in shallow dish. Stir in jerk seasoning.
• In large food-storage plastic bag, place chicken, buttermilk, mustard and pepper sauce. Seal bag; shake well. Remove chicken from bag; coat with cereal mixture. Place on cookie sheet.
• Bake 14 to 16 minutes or until juice of chicken is clear when center of thickest part is cut (170°F). Meanwhile, in small bowl, mix salsa ingredients. Cover; refrigerate until serving. Serve chicken with salsa.

SPINACH SALAD WITH CHICKEN AND PINEAPPLE SALSA

Steps:

• 1. For Pineapple Salsa: marinade pineapple in a small bowl with the tequila, half the lime juice and the brown sugar for at least 1/2 hour.
• 2. Heat skillet with coconut oil, add pineapple. Saute on medium-hot until pineapple has browned a bit, turning so each side gets browned. Remove from pan.
• 3. Mix cooled pineapple, onion and pepper together in a small bowl. Add cilantro, olive oil, the rest of the lime juice, salt and pepper.
• 4. If you don't have left-over chicken, pan-fry or grill the chicken, seasoned with salt and pepper while pineapple is marinating.
• 5. Dice or shred chicken into bite-sized pieces.
• 6. For the salad: Divide spinach between 4 large salad bowls. Top with chicken and pineapple salsa. Drizzle each portion with vinaigrette.

TERIYAKI GRILLED CHICKEN WITH PINEAPPLE-BASIL SALSA

Steps:

• Make a marinade of soy sauce, ginger, garlic, half of the lime juice and zest, honey, and sesame oil in a large bowl. Add chicken, and stir to combine. Place in the fridge for 30 minutes, and place remaining ingredients in blender. Chop until pineapple is a smaller costintency, and other ingredients get chopped finer as well. Do not puree. Preheat grill to medium-high heat, and cook chicken for 5 minutes on each side. Serve on a large plate with the pineapple salsa in a bowl right besides it. Serve hot.

PINEAPPLE-GLAZED CHICKEN WITH JALAPEñO SALSA

Steps:

• 1. 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.
• 2. Mix pineapple, red pepper, cilantro, onion, and chiles in medium bowl. Season with salt and pepper.
• 3. 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.
• 4. Spoon salsa over chicken and serve.

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.

CUBAN CHICKEN AND BLACK BEAN TACOS WITH PINEAPPLE SALSA

Steps:

• Place the chicken breasts in the slow cooker.
• In a glass measuring cup, whisk together all of the remaining ingredients for the chicken, then pour the mixture over the chicken breasts.
• Cover the slow cooker and set it to cook on low for 4-6 hours depending on the size of your slow cooker and how fast it cooks.
• When the chicken is cooked shred it using two forks.
• In a small saucepan over medium high heat, heat the olive oil.
• When the oil is hot add in the onion, bell pepper, jalepeno, and garlic.
• Cook the vegetables until they have softened, about 3-5 minutes.
• Turn the heat down to medium low and add in the remaining ingredients minus the red wine vinegar.
• Stir everything together then cover with the lid and let it cook for 10 minutes.
• Remove the beans from the heat, take out the bay leaf, and stir in the red wine vinegar.
• In a large bowl combine all of the ingredients for the salsa.
• Stir together and let it set for 30 minutes before serving for the best flavor.
• Heat the corn tortillas in the microwave for 20 seconds or place them over the open flame of a gas stove for a more charred taco.
• Place a scoop of the shredded chicken in the tortilla and top with a spoonful of black beans and pineapple salsa.

JAMAICAN JERK CHICKEN WITH PINEAPPLE SALSA

Steps:

• Pre-heat the oven to 425°F
• Score the flesh of the chicken and place in a shallow dish.
• Mix together the remaining ingredients and pour over the chicken.
• Cover and refrigerate. Leave to marinade for at least 30 minutes.
• Meanwhile, prepare the salsa by simply mixing all the ingredients together in a bowl.
• Place the chicken on a baking tray and cook in the oven for 25-30 minutes, until cooked through.
• Serve the chicken with the salsa and rice.

CARIBBEAN GRILLED CHICKEN WITH PINEAPPLE SALSA

Steps:

• CHICKEN Blend garlic, jalapeno, oregano, shallot, cilantro, oil and salt in food processor or blender. Put chicken breasts in resealable plastic bag and add garlic mixture. Seal tightly and rub bag to thoroughly coat breasts with mixture. Put bag inside another resealable plastic bag, seal tightly and freeze up to 1 month. * Thaw chicken in refrigerator several hours or overnight. When thawed, add lime juice. Let rest 1/2 hour at room temp. before grilling. PINEAPPLE SALSA Combine pineapple onion,jalapeno and salt & pepper in bowl and set aside. Just before using salsa, add 2 Tbsp. minced cilantro, adjust seasonings and stir well. Grill or broil chicken on both sides until just cooked through (do not overcook), about 6 min. per side, depending on heat of grill and thickness of chicken. Serve hot or at room temperature, topped with pineapple salsa, evenly divided. Garnish with remaining 2 Tbsp. cilantro and lime wedges. 318 calories per serving *I got this recipe out of the LA Times. It works best if you follow the directions and freeze the chicken as directed; I have tried making it all on the same day and it is not the same.

SEARED CHICKEN WITH FRESH PINEAPPLE, GINGER, AND MINT SALSA

Steps:

• In a small bowl, stir together the salsa ingredients. Set aside.
• In another small bowl, stir together the Chili Powder, thyme, allspice, pepper, and salt. Sprinkle over both sides of the chicken. Using your fingertips, gently press the mixture so it adheres to the chicken.
• Lightly spray a large skillet with cooking spray. Heat over medium-high heat. Cook the chicken for 4 minutes. Turn the chicken over and lightly spray with cooking spray. Cook for 2 to 4 minutes, or until no longer pink in the center. Serve the chicken with the salsa on the side.
• (Per serving)
• Calories: 154
• Total fat: 1.5g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 0.5g
• Cholesterol: 66mg
• Sodium: 222mg
• Carbohydrates: 7g
• Fiber: 1g
• Sugars: 4g
• Protein: 27g
• Calcium: 35mg
• Potassium: 366mg
• 1/2 fruit
• 3 very lean meat