Island Chicken with Pineapple Salsa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
* 1 can (8 ounces) unsweetened crushed pineapple (with juice)* 1 tablespoon reduced-sodium soy sauce* 1 tablespoon honey* 2 cloves garlic, minced* 1/4 teaspoon crushed red-pepper flakes* 4 chicken breast halves (4 ounces each), * 1/2 cup diced onions* 1/4 cup packed brown sugar* 2 tablespoons lime juice* 1 teaspoon minced jalapeno peppers* 1 teaspoon minced fresh cilantro or .5 packet of Goya Sazon con Culantro Y Achiote
1. Strain the pineapple; reserve the juice. Place the pineapple in a medium bowl. Cover and refrigerate.
2. Place the pineapple juice in a shallow nonmetal dish. Add the soy sauce, honey, garlic, and red-pepper flakes. If using the Sazon, add it at this time. 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.
3. Preheat the grill or broiler. Coat the grill rack or broiler pan with no-stick spray.
4. Remove the pineapple from the refrigerator. Add the onions, brown sugar, lime juice, jalapeno peppers, and cilantro. Mix well. Let stand at room temperature.
5. 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.
6. 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
Number of Servings: 4
Recipe submitted by SparkPeople user LADYG8R.
2. Place the pineapple juice in a shallow nonmetal dish. Add the soy sauce, honey, garlic, and red-pepper flakes. If using the Sazon, add it at this time. 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.
3. Preheat the grill or broiler. Coat the grill rack or broiler pan with no-stick spray.
4. Remove the pineapple from the refrigerator. Add the onions, brown sugar, lime juice, jalapeno peppers, and cilantro. Mix well. Let stand at room temperature.
5. 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.
6. 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
Number of Servings: 4
Recipe submitted by SparkPeople user LADYG8R.
Nutritional Info Amount Per Serving
- Calories: 224.8
- Total Fat: 1.5 g
- Cholesterol: 65.7 mg
- Sodium: 305.9 mg
- Total Carbs: 25.7 g
- Dietary Fiber: 0.8 g
- Protein: 26.9 g
Member Reviews
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JULIEA91
I like this recipe...however I have a concern. You should NEVER re-use marinate (especially with chicken). It can be done but requires very specific temperature control to ensure that all pathogens are destroyed. I am a chef and would NEVER re-use chicken marinate. - 6/3/09
Reply from CD4757562 (6/3/09)
Thanks for the heads up about the marinade. I found this recipe in a magazine section on foods that were freezer safe! I guess they should have researched it a little further.
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MISTYSNEWLIFE
On the marinate issue. Why not keep some out or make extra to put on the chicken after cooking. I agree though it just seems grose to me to re use it after having raw chicken in it. but I do plan on trying the recipe it sounds absolutely awesome. thanks
tried it and everyone loved it!! - 6/4/09