Caribbean Salsa Chicken Food

CARIBBEAN JERK CHICKEN WITH PINEAPPLE SALSA

Caribbean Jerk Chicken with Pineapple Salsa image

Caribbean Jerk Chicken and Pineapple Salsa is just the dish you need to transport you to somewhere tropical even if you can't quite yet get there in real life. Starting with a sweet/spicy/tangy marinade and ending with a delicious, slightly spicy pineapple salsa, this dish is delish start to finish!

Provided by Tiffany

Time 55m

Number Of Ingredients 18

Ingredients

4 boneless skinless chicken breasts (pounded to even 1/2 inch thickness - see note)
steamed white rice for serving (optional)
⅓ cup olive oil
juice of 2 limes (2-3 tablespoons)
2 teaspoons minced garlic
2 tablespoons soy sauce
1 teaspoon onion powder
½ teaspoon nutmeg
3 teaspoons allspice
½ teaspoon crushed red pepper flakes
1 tablespoon honey
1 cup diced pineapple
½ onion (diced)
handful cilantro (roughly chopped)
1 jalapeno (diced, optional)
juice of 1 lime
2 teaspoons honey
salt to taste

Steps:

In a medium bowl stir together all marinade ingredients. Add the chicken, toss to coat. Cover and chill for 30 minutes.
While the chicken is marinating, combine all salsa ingredients in a bowl and toss to combine. Optional: combine in a blender or food processor and give it a few pulses. Chill until ready to use.
Use tongs to transfer chicken to a preheated grill or skillet over medium heat (discard marinade) and cook for 6-8 minutes on each side until cooked through.
Serve chicken with pineapple salsa.

Nutrition Facts : Calories 356 kcal, Carbohydrate 17 g, Protein 26 g, Fat 21 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 72 mg, Sodium 641 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving

GRILLED CARIBBEAN CHICKEN WITH PINEAPPLE SALSA

Grilled Caribbean Chicken With Pineapple Salsa image

This is a great recipe from Crisco (slightly modified). The recipe should be started about 45 minutes to an hour before the grill is ready to allow enough marinade time (not included in prep time).

Provided by PanNan

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 (8 ounce) can pineapple tidbits
1/4 cup vegetable oil
2 tablespoons lime juice
1 teaspoon garlic, minced
1/4 teaspoon crushed red pepper flakes
1 teaspoon sugar
4 chicken breast halves (boneless, skinless)
1/4 cup red pepper, diced
1/4 cup red onion, minced
1 small jalapeno pepper, minced
2 tablespoons cilantro, chopped
salt and pepper, to taste

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.

Nutrition Facts : Calories 288.7, Fat 20.5, SaturatedFat 3.7, Cholesterol 46.4, Sodium 47.7, Carbohydrate 11.1, Fiber 1.3, Sugar 7.8, Protein 15.8

CARIBBEAN JERK CHICKEN WITH FRESH FRUIT SALSA

Caribbean Jerk Chicken With Fresh Fruit Salsa image

Can't be in the tropics but you'll feel like you are when you're enjoying this salsa made with tropical fresh sweet mangoes, papaya, crisp red peppers and ginger mixed with aromatic spices and herbs topping the grilled jerk chicken that is well seasoned with the same mixture of herbs and spices.

Provided by Rita1652

Categories Chicken

Time 23m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

2 lbs chicken breasts
1 teaspoon olive oil
1 lime, juice and zest of
2 1/2 ounces minced red onions
2 -3 garlic cloves
1 tablespoon grated gingerroot
1/3 cup minced fresh parsley or 1/3 cup minced fresh cilantro
1/2 tablespoon fresh thyme leave
1/2 teaspoon grated nutmeg
1/4 teaspoon hot red pepper flakes
1/4 teaspoon scotch bonnet pepper, minced (optional)
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon cumin
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1 lb diced fresh papaya (two cups)
1 mango, peeled cored and diced
1/2 cup diced red pepper

Steps:

Mix the Spice Mixture in a mini food processor pulsing to a chunky mixture. Or finely chop all together.
Coat chicken with 1 1/2 tablespoons of mixture rubbing in and marinade for 1/2-1 hour in refrigerator.
Add the rest of the spice mixture to the salsa ingredients. Chill.
Heat grill to medium high.
Rub the chicken with the oil.
Place on hot grill and cook 4-5 minutes pre side till done. Depending on how thick the breasts are. May be pan fried or broiled as well.
Plate chicken and top generously with salsa.
Serve with rice or on a bed of salad greens.

Nutrition Facts : Calories 501.8, Fat 22.7, SaturatedFat 6.4, Cholesterol 145.3, Sodium 297.7, Carbohydrate 25.3, Fiber 4.1, Sugar 16.3, Protein 49

CARIBBEAN SALSA

Caribbean Salsa image

From Fill The House With Love by Hackley Visiting Nurse Services & Hospice, Inc., c. 2005. This recipe belongs to Deb Statz.

Provided by NELady

Categories Mango

Time 10m

Yield 1 salsa, 4-8 serving(s)

Number Of Ingredients 8

Ingredients

1 (15 ounce) can pineapple tidbits, drained
1 small red onions or 3 tablespoons green onions
1 cup chopped mango
1 cup chopped papaya
1/2 medium sweet red pepper
cilantro, to taste
salt, to taste
pepper, to taste

Steps:

Finely chop all ingredients. Starting with the pineapple, combine all ingredients. Season with salt and pepper. Add cilantro to taste.

CARIBBEAN CHICKEN WITH PINEAPPLE SALSA....

Caribbean Chicken With Pineapple Salsa.... image

From: Valerie Lindsey This delicious recipe has a little kick from the jalapeno peppers and sweet from the pineapple and juice. Our family LOVES this dish. Be sure to cook it on the grill to do it justice! Healthy, low fat, low sugar. This is a guilt free dish. Delicious served with baked sweet potato and green salad with a sweet vinaigrette dressing.

Provided by Vals Home

Categories Poultry

Time 37m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

2 boneless chicken breasts, large
2 fresh garlic cloves, chopped
1/2 jalapeno pepper, chopped
1 shallot, chopped (large)
1/2 cup fresh cilantro
3 tablespoons olive oil
1 teaspoon kosher salt
1 lime, juice of
1 1/2 cups fresh pineapple, diced
3 tablespoons red onions, chopped fine
1/4 jalapeno pepper, minced
1 tablespoon cilantro leaf, chopped

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.

CARIBBEAN SALSA

Caribbean Salsa image

Get ready to head to the Caribbean with this Healthy Living Caribbean Salsa recipe! Diced tomatoes, chopped onion, fresh pineapple and a jalapeño pepper make up this tasty Caribbean Salsa that's perfect to serve over grilled salmon, chicken, or as a simple dip.

Provided by My Food and Family

Categories Regional & Cultural Recipes

Time 1h10m

Yield 24 servings, 2 Tbsp. each

Number Of Ingredients 6

Ingredients

1 can (28 oz.) petite diced tomatoes, well drained
1/2 cup finely chopped onions
1/2 cup finely chopped fresh pineapple
1/4 cup LEA & PERRINS Worcestershire Sauce
1 jalapeño pepper, finely chopped
1 tsp. fresh lime juice

Steps:

Combine ingredients.
Refrigerate 1 hour.

Nutrition Facts : Calories 10, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 45 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CARIBBEAN SALSA CHICKEN

Caribbean Salsa Chicken image

The recipe calls for rice but couscous works well too. This is a huge favorite for family and guests.

Provided by Carol Roeben

Categories Chicken

Time 30m

Number Of Ingredients 9

Ingredients

2-3 c rice, cooked and hot
1 Tbsp olive oil
4 chicken breast halves, skinless and boneless
1 c salsa, chunky
1/3 c orange marmalade
1 Tbsp brown sugar, firmly packed
1 Tbsp fresh lime or lemon juice
1/4 tsp allspice, ground
1/4 c chopped cilantro

Steps:

1. While rice is cooking, cut chicken breasts into bite size pieces. Heat skillet to hot and add chicken. Cook til no longer pink--abt. 7 minutes depending on size of pieces. In med. bowl, combine salsa, marmalade, br. sugar, lime or lemon juice and allspice, mix well. Add to chicken and mix well. Bring to a boil, reduce heat to low; cover and simmer 5 to 10 minutes, stirring occasionally. Stir in cilantro. Serve over hot, cooked rice or couscous.

EASY CARIBBEAN CHICKEN

Easy Caribbean Chicken image

This is a very simple recipe that uses easy-to-find ingredients. Serve with some steamed vegetables for a complete meal. Use cubes of pork or even shrimp instead of the chicken. -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
2 teaspoons garlic-herb seasoning blend
1 can (14-1/2 ounces) fire-roasted diced tomatoes
1 can (8 ounces) unsweetened pineapple chunks
1/4 cup barbecue sauce
Hot cooked rice
Fresh cilantro leaves, optional

Steps:

In a large nonstick skillet, heat oil over medium-high heat. Add chicken and seasoning; saute until chicken is lightly browned and no longer pink, about 5 minutes. Add tomatoes, pineapple and barbecue sauce. Bring to a boil; cook and stir until flavors are blended and chicken is cooked through, 5-7 minutes. Serve with rice and, if desired, cilantro.

Nutrition Facts : Calories 242 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 605mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic exchanges

CARIBBEAN CHICKEN

Caribbean Chicken image

This recipe was originally named Caribbean Jerk Chicken. However it's not a true jerk chicken recipe. With the help of Toni who was kind enough to help me we have come up with a more appropriate name. Hope you enjoy it.

Provided by Mysterygirl

Categories Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons fresh lime juice
1 tablespoon soy sauce
1 tablespoon peanut oil
1 tablespoon hot pepper sauce
1 tablespoon fresh ginger, chopped
3 garlic cloves, coarsely chopped
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1/4 teaspoon allspice, ground
1/4 teaspoon salt
500 g chicken fillets

Steps:

Puree in blender lime juice, soy sauce, oil, hot pepper sauce, ginger, garlic, thyme, pepper, allspice and salt. Combine marinade with chicken in plastic food-storage bag.
Seal.
Marinate in refrigerator overnight. Place oven rack in top position.
Heat oven to 500°F:.
Drain chicken; discard marinade. Pat dry.
Arrange in roasting pan.
Roast on top rack in 500°F: oven 25 minutes for breasts, 30 minutes for thighs and drumsticks, or until instant-read thermometer registers 170°F: without touching bone.

Nutrition Facts : Calories 178, Fat 5, SaturatedFat 1, Cholesterol 72.5, Sodium 572.1, Carbohydrate 2.2, Fiber 0.3, Sugar 0.3, Protein 29.6

CARIBBEAN KIWI SALSA

Caribbean Kiwi Salsa image

Make and share this Caribbean Kiwi Salsa recipe from Food.com.

Provided by threeovens

Categories Sauces

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 cups pineapple, chopped
2 yellow bell peppers or 2 red bell peppers, seeded and chopped
3 kiwi fruits, peeled and chopped
1 small red onion, finely chopped
1/4 cup fresh cilantro leaves, finely chopped
1 tablespoon fresh lime juice (1 lime)
1 dash cayenne pepper

Steps:

Combine all ingredients in a bowl; toss to combine.

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