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Spicy Pineapple Salsa Chicken Breasts

Spicy Pineapple Salsa Chicken Breasts

Bring a bit of the tropics to the table with this easy-does-it recipe. The spicy kick makes the dish. Serve with frozen mango cubes tossed with lime juice and chipotle chili powder for a refreshing surprise.
  • Prep Time 1 hour


  • 2 Airline Chicken Breasts

  • 2 T Olive Oil

  • Small can Pineapple Chunks, drained

  • 1 Sweet Red Bell Pepper, seeded and cut into 1” chunks

  • 1 Jalapeno, seeded and cut into chunks

  • ½ Scotch Bonnet Pepper, seeded

  • 2 T Honey

  • 3 cloves of garlic

  • 6 scallions, white part only, thinly sliced (reserve greens)

  • Kosher Salt & Pepper



Heat oven to 350°

  1. Put everything but the Airline Breasts into your processor and process until completely blended with small chunks of color.

  2. Set aside.

  3. Heat 2 T olive oil in a pan large enough to hold the chicken breasts.

  4. Sprinkle chicken on both sides with kosher salt and ground pepper.

  5. Brown skin side down for 5 minutes on high heat.  Flip carefully and brown the other side.

  6. Into a glass dish, put a 1/2 cup of the salsa and lay the breasts on top of it.

  7. Spoon some of the salsa over the top and cook uncovered for 20 minutes or until the internal temp is 160°.

  8. Remove from oven and let rest for 10 minutes before slicing and serving with some pineapple salsa on the side.

chef lydia demonstrates her cooking skills
The Chef
DeBragga Chef - Lydia Liebchen