Jenns Favorite Pineapple Salsa Chicken Food

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.

JENN'S FAVORITE PINEAPPLE SALSA CHICKEN

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.

PINEAPPLE-MARINATED CHICKEN BREASTS

Steps:

• In a large bowl, stir together the brown sugar, rice vinegar, soy sauce, fish sauce, 2 tablespoons olive oil, salt, garlic powder, ground cayenne and black pepper. Transfer 1 tablespoon of this marinade mixture to a separate medium bowl and add the diced pineapple, red onion and cilantro. This is your salsa; toss until well mixed and set aside.
• Add the grated pineapple and its juices to the marinade mixture in the large bowl, then add the chicken and toss to coat. Set aside to marinate at room temperature for 15 minutes (and no longer).
• Once the chicken is done marinating, heat a large nonstick skillet over medium-high and add enough olive oil to lightly coat the bottom of the pan. Add the chicken pieces, leaving any marinade behind, in a single layer so that they don't touch and let cook until the bottoms are browned, 2 to 3 minutes. Continue cooking, stirring occasionally, until browned on all sides and no longer pink on the inside, 4 to 5 minutes more.
• Serve the chicken over rice and top with the reserved pineapple salsa.

PINEAPPLE SALSA CHICKEN

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.