Go Back

Carribean chicken and pineapple salsa

Print Recipe Pin Recipe

Ingredients
  

  • 4 boneless skinless chicken breasts to even 1/2 inch thickness - see note
  • steamed white rice for serving optional

chicken marinade

  • 1/3 cup olive oil
  • 2 tbsp juice of 2 limes
  • 2 tsp minced garlic
  • 1 tbsp onion powder
  • 1/2 tsp nutmeg
  • 3 tbsp allspice
  • 1/2 tbsp crushed red peppers
  • 1 tbsp honey

pineapple salsa

  • 1 cup diced pineapple
  • 1/2 onion diced
  • 1 handful of cilantro roughly chopped
  • 1 jalapeno diced (optional)
  • 1 juice of lime
  • 2 tsp honey
  • salt to taste

Instructions
 

  • 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 salsaingredients in a bowl and toss to combine. Optional: combine in a blender orfood 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.
  • If you have large chicken breasts, rather than pounded them to 1/2 inch thickness you can slice them in half lengthwise