Chicken with a Spicy Pineapple Salsa

Citrus Salsas, Moist Chicken, Mayo marinated Chicken, Healthy Dinners

Dinner, Chicken

Latin American

Yield: 2

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Chicken with a Sweet and Spicy Pineapple Salsa

Level: Intermediate

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Ingredients

• 2 tablespoons mayonnaise
• 1 teaspoon chipotle powder
• Salt and pepper
• 2 boneless, skinless chicken breasts
• 1 cup pineapple, divided, with one half roughly sliced and the other half chopped into ¼-inch cubes
• 1 jalapeño, seeded, and divided, with one half roughly sliced and the other half chopped into ¼-inch cubes
• 1 shallot, divided, with one half roughly sliced and the other half finely chopped
• 1 tbsp. white wine vinegar
• ¼ cup plus 1 tablespoon white wine vinegar, divided
• 1 tablespoon vegetable or avocado oil
• 1 tablespoon honey
• 1 cup lukewarm water
• 1 tablespoon freshly squeezed lime juice
• 1 tablespoon freshy chopped cilantro

Preparation

Marinate the Chicken:

1. Combine mayonnaise, chipotle pepper, salt, and pepper in a bowl. Add chicken cutlets and coat evenly. Transfer to a sealed container and refrigerate for 30 minutes to 24 hours.

Make the Pineapple Salsa:

1. In a small bowl, combine ¼-inch pineapple cubes, jalapeño pepper, and finely chopped shallot. Add 1 tablespoon of white wine vinegar and a pinch of salt. Mix well, cover, and refrigerate.

Make the Sauce:

1. In a small saucepan, heat oil over medium-high heat. Add roughly sliced pineapple, jalapeño, and shallots. Cook until the pineapple is lightly browned and the shallots and jalapeño are softened, about 4-5 minutes.
2. Add ¼ cup of white wine vinegar and reduce by half, about 1-2 minutes. Add honey and stir to combine.
3. Add lukewarm water, bring to a boil, then reduce heat to low and simmer for 10 minutes, until the water is reduced by a little over half.
4. Turn off heat, transfer mixture to a blender, and puree until smooth.
5. Wipe down the saucepan and place a fine mesh sieve over it. Pour the pureed sauce through the sieve, squeezing as much liquid through as possible. Discard the pulp. Add lime juice to the sauce and stir to combine.
6. Turn heat back on low and reheat the sauce while the chicken cooks.

Cook Chicken, Assemble, and Serve:

1. Heat a medium (10-inch) cast-iron or nonstick skillet over medium-high heat until a drop of water dances across the surface. Add chicken breasts in a single layer and cook without touching for 7-8 minutes for larger breasts, 4-5 minutes for thinner breasts. Flip and cook for the same amount of time, until the breasts reach an internal temperature of 165°F.
2. Transfer chicken to a cutting board and let cool for 3-4 minutes. Meanwhile, spoon sauce over the bottoms of two medium-sized round plates, enough to cover the surface.
3. Remove salsa from the refrigerator, add chopped cilantro, and stir to combine.
4. Place chicken breasts in the center of the plates, then spoon the spicy pineapple salsa over the top of the chicken, allowing some to fall into the sauce. Serve immediately.

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