Island Chicken With Pineapple Salsa Recipes

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ISLAND CHICKEN WITH PINEAPPLE SALSA

Make and share this Island Chicken with Pineapple Salsa recipe from Food.com.

Provided by Dancer

Categories     Sauces

Yield 4 serving(s)

Number Of Ingredients 11



Island Chicken with Pineapple Salsa image

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.

8 ounces unsweetened pineapple, crushed (with juice)
1 tablespoon reduced-sodium soy sauce
1 tablespoon honey
2 cloves garlic, minced
1/4 teaspoon red pepper flakes, crushed
4 chicken breast halves, skinned and boned (6 ounces each)
1/2 cup onion, diced
1/4 cup brown sugar, packed
2 tablespoons lime juice
1 teaspoon jalapeno pepper, minced (wear plastic gloves when handling)
1 teaspoon fresh cilantro, minced

ISLAND CHICKEN

Provided by Sandra Lee

Categories     main-dish

Time 24m

Yield 4 servings

Number Of Ingredients 6



Island Chicken image

Steps:

  • Preheat grill or cast iron grill pan to medium-high heat.
  • Remove any excess fat from chicken and rinse under cold water. Pat dry with paper towels. Use a pastry brush to brush with olive oil and season with 1 1/2 teaspoons jerk seasoning and salt, if desired. Set aside.
  • Drain pineapple slices and reserve juice. Season both sides of pineapple slices with 1/2 teaspoon of jerk seasoning; set aside.
  • In small saucepan, bring reserved pineapple juice, remaining 1/4 teaspoon jerk seasoning, and brown sugar to a boil over high heat. Reduce liquid by 1/2, about 5 minutes. Remove from heat and set aside.
  • Just before grilling, oil grate. Place chicken breasts on grate and grill for 4 to 5 minutes per side or until cooked through. Remove to platter and tent with foil.
  • Place pineapple slices on grate and grill for 1 to 2 minutes per side until grill marks appear and pineapple is heated through.
  • Serve chicken breasts with pineapple slices and warm sauce.
  • NOTE: Chicken may also be broiled 4 to 6 inches from heat source for 6 to 8 minutes per side. Broil pineapple 1 to 2 minutes per side.

4 (6-ounce) boneless, skinless chicken breasts
2 teaspoons extra-virgin olive oil
2 1/4 teaspoons salt-free Jamaican jerk seasoning, divided (recommended: The Spice Hunter)
Salt
1 (20-ounce) can no-sugar added pineapple slices, in juice with juice reserved (recommended: Dole)
1 tablespoon brown sugar

GRILLED CARIBBEAN CHICKEN WITH PINEAPPLE SALSA

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



Grilled Caribbean Chicken With Pineapple Salsa image

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

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

PINEAPPLE SALSA CHICKEN

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



Pineapple Salsa Chicken image

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

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

ISLAND CHICKEN WITH FRUIT SALSA

A truly 'fruiticious' and spicy chicken dish, wonderful for summer deck parties or island dreaming in December! Grill for best results!

Provided by Terry Coonan

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 3h45m

Yield 8

Number Of Ingredients 9



Island Chicken with Fruit Salsa image

Steps:

  • In a bowl, mix the pineapple and the reserved juice from 1 can, mangos, peppers, cilantro, lime juice and pulp, orange juice, rum, and garlic. Let stand for one hour before adding chicken.
  • Strain the juice from the salsa to use for the marinade. Set aside enough salsa without the juice to use for topping the chicken. Marinate the chicken breast halves in the bowl with the remaining salsa and juice mixture for 2 to 6 hours.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Discard salsa used for marinating, and bake chicken for 30 minutes in the preheated oven, or until chicken juices run clear. Top with reserved salsa to serve.

Nutrition Facts : Calories 260.9 calories, Carbohydrate 29.6 g, Cholesterol 67.2 mg, Fat 3.1 g, Fiber 2.1 g, Protein 25.7 g, SaturatedFat 0.8 g, Sodium 62.8 mg, Sugar 25.2 g

2 (15 ounce) cans pineapple tidbits, drained with juice reserved
2 mangos - peeled, seeded and diced
2 green chile peppers, diced
⅓ cup chopped fresh cilantro
½ cup freshly squeezed lime juice and pulp
½ cup fresh orange juice
¼ cup dark rum
½ clove garlic, minced
8 skinless, boneless chicken breasts

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    #15-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #healthy     #sauces     #condiments-etc     #fruit     #poultry     #salsas     #chicken     #dietary     #low-sodium     #low-in-something     #tropical-fruit     #pineapple     #meat     #chicken-breasts

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