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
Ingredients
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2 Airline Chicken Breasts
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2 T Olive Oil
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Small can Pineapple Chunks, drained
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1 Sweet Red Bell Pepper, seeded and cut into 1” chunks
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1 Jalapeno, seeded and cut into chunks
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½ Scotch Bonnet Pepper, seeded
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2 T Honey
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3 cloves of garlic
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6 scallions, white part only, thinly sliced (reserve greens)
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Kosher Salt & Pepper
Directions
Heat oven to 350°
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Put everything but the Airline Breasts into your processor and process until completely blended with small chunks of color.
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Set aside.
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Heat 2 T olive oil in a pan large enough to hold the chicken breasts.
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Sprinkle chicken on both sides with kosher salt and ground pepper.
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Brown skin side down for 5 minutes on high heat. Flip carefully and brown the other side.
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Into a glass dish, put a 1/2 cup of the salsa and lay the breasts on top of it.
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Spoon some of the salsa over the top and cook uncovered for 20 minutes or until the internal temp is 160°.
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Remove from oven and let rest for 10 minutes before slicing and serving with some pineapple salsa on the side.
