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Receta Pineapple Pico Chicken
by Wendi Taylor

Pineapple Pico Chicken

The succulent chicken breast and crunchy fresh vegetables bring out the best of this unique blending of Asian and Tex-Mex flavors in a way the whole family is sure to love.

Note: You can grill the chicken first (or used leftover grilled chicken pieces) instead of browning in the skillet.

Calificación: 4.5/5
Avg. 4.5/5 2 votos
  Asian
  Raciónes: 4

Va Bien Con: rice, green beans, potato, noodles, broccoli, beans

Ingredientes

  • 4 boneless, skinless chicken breasts
  • 2 cups fresh chopped pineapple
  • 1/2 cup brown sugar
  • 1 tbsp soy sauce
  • 1 onion
  • 2 jalapenos
  • 1 tomato
  • 1/2 cup fresh chopped cilantro
  • 1 lime
  • 2 tsp black pepper
  • 2 tsp garlic powder
  • 1 tsp sea salt
  • 2 tsp olive oil
  • 1/8 cup water

Direcciones

  1. Rinse chicken breasts and pat dry.
  2. Rub chicken breasts with olive oil.
  3. Sprinkle chicken breasts with half of the pepper, garlic, and salt.
  4. Brown both sides of chicken breasts in a skillet.
  5. Add half of the pineapple, and all of the soy sauce, brown sugar, and water and stir mixture thoroughly, turning chicken to ensure even coating.
  6. Cover and simmer on low heat until chicken is thoroughly cooked, or about 10 - 15 minutes, stirring and turning occasionally.
  7. While chicken is cooking, chop onion, jalapenos, and tomato.
  8. Mix with cilantro and the rest of the pineapple in a large bowl.
  9. Add remaining pepper, garlic, and salt.
  10. Squeeze the juice of one lime into the mixture and toss to ensure even coating.
  11. Refrigerate until chicken is done; serve atop hot chicken as a delicious, flavorful garnish.