Chicken with Pineapple Salsa
Submitted by donnam
Butter-seared chicken breasts topped with a fresh pineapple salsa packed with ginger, cilantro, roma tomatoes, and a squeeze of lemon. A bright, tropical 30-minute dinner the whole family will love.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minWhen you want dinner on the table fast but refuse to sacrifice flavor, this is your move.
Chicken breasts get a quick sear in butter, staying juicy under a covered pan while you toss together a no-cook pineapple salsa that takes about five minutes.
Diced pineapple, chopped roma tomatoes, scallions, fresh ginger, cilantro, and a hit of lemon juice give you a salsa that is sweet, tangy, and a little spicy all at once.
Spoon it over the golden chicken and you have got a plate that looks and tastes like a tropical vacation. Thirty minutes, start to finish.
Kitchen Tips
- Use fresh pineapple if you can: Canned works in a pinch, but fresh has a firmer texture and brighter acidity that makes the salsa pop.
- Seed the roma tomatoes: Scooping out the watery seeds keeps the salsa from getting soggy on the plate.
- Let the salsa sit while the chicken cooks: Even 10 minutes of resting time lets the ginger and lemon juice meld into the fruit.
Ingredients
Directions
Make pineapple salsa by mixing together in small bowl, cilantro, ginger root, ⅛ teaspoon salt, tomato, pineapple, onion, chilies and lemon juice.
Set aside.
In fry pan, place butter and melt over medium heat. Add chicken and sprinkle with remaining ¼ teaspoon salt.
Saute, turning, about 6 minutes or until light brown on all sides.
Cover and reduce heat to medium low.
Cook about 5 minutes or until fork can be inserted in chicken with ease.
Arrange chicken on serving platter and spoon pineapple salsa over chicken.
Garnish with sprigs of cilantro.
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