Time 40m Yield 4 Number Of Ingredients 10 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.
Yield 4 serving(s) Number Of Ingredients 11 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.
Time 3h45m Yield 8 Number Of Ingredients 9 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.
Time 30m Yield 4 serving(s) Number Of Ingredients 12 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.
More about “island chicken with pineapple salsa recipes”
Yield Makes about 4 cups Number Of Ingredients 10 Steps:
Combine all ingredients in medium bowl. Season with white pepper and salt. (Can be made 3 hours ahead.)
