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.

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.

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.

PINEAPPLE SALSA

Steps:

• In a large bowl, combine the first 10 ingredients. Cover and refrigerate until serving. Serve with tortilla chips.

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.