Pineapple Pico Chicken Recipe
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.
Servings: 4
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Ingredients
- 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
Directions
- Rinse chicken breasts and pat dry.
- Rub chicken breasts with olive oil.
- Sprinkle chicken breasts with half of the pepper, garlic, and salt.
- Brown both sides of chicken breasts in a skillet.
- 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.
- Cover and simmer on low heat until chicken is thoroughly cooked, or about 10 - 15 minutes, stirring and turning occasionally.
- While chicken is cooking, chop onion, jalapenos, and tomato.
- Mix with cilantro and the rest of the pineapple in a large bowl.
- Add remaining pepper, garlic, and salt.
- Squeeze the juice of one lime into the mixture and toss to ensure even coating.
- Refrigerate until chicken is done; serve atop hot chicken as a delicious, flavorful garnish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 194g | |
| Recipe makes 4 servings | |
| Calories 225 | |
| Calories from Fat 27 | 12% |
| Total Fat 3.05g | 4% |
| Saturated Fat 0.5g | 2% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 849mg | 35% |
| Potassium 344mg | 10% |
| Total Carbs 39.29g | 10% |
| Dietary Fiber 2.2g | 7% |
| Sugars 33.14g | 22% |
| Protein 12.14g | 19% |
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