Chicken And Grilled Pineapple Salsa Recipe

Name: Chicken And Grilled Pineapple Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons grated fresh lemon peel plus 2 tbsp fresh lemon juice (from 1 lemon); 2 cloves garlic, minced; 1 teaspoon ground coriander; 3/4 teaspoon salt; 1/2 teaspoon ground cumin; 1/2 teaspoon ground black pepper; 1/8 teaspoon ground cayenne pepper; 1 pkg (24 oz) Perdue Perfect Portions boneless chicken breasts or 5 small chicken breast halves (4 to 5 oz each); 1 tablespoon olive oil; 1 peeled and cored pineapple, cut into 6 wedges; 2 avocados, halved, pitted and peeled; 1/2 small red onion, minced; 2 tablespoons chopped cilantro; 10 corn tortillas, warmed

Servings: persons

2 teaspoons grated fresh lemon peel plus 2 tbsp fresh lemon juice (from 1 lemon)
2 cloves garlic, minced
1 teaspoon ground coriander
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
1 pkg (24 oz) Perdue Perfect Portions boneless chicken breasts or 5 small chicken breast halves (4 to 5 oz each)
1 tablespoon olive oil
1 peeled and cored pineapple, cut into 6 wedges
2 avocados, halved, pitted and peeled
1/2 small red onion, minced
2 tablespoons chopped cilantro
10 corn tortillas, warmed

1
1. Heat grill to medium-high. In a small bowl, combine lemon peel, garlic, coriander, 1/2 tsp of the salt, the cumin, black pepper and cayenne. Rub half onto both sides of chicken. Whisk lemon juice and olive oil into remaining rub and brush onto pineapple and avocados. Grill pineapple for 12 minutes, turning twice so all sides are nicely marked. Meanwhile, grill avocado halves, cut side down, for 3 minutes, until nicely marked. Transfer pineapple and avocado to a cutting board.
2
2. Grill chicken for 10 to 12 minutes, turning once. Meanwhile, dice pineapple and avocado and gently mix together with red onion, cilantro and remaining 1/4 tsp salt.
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3. Divide pineapple salsa among 5 plates. Top with a chicken breast half and serve with 2 tortillas per plate.
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Note:
5
4. Always choose firm-ripe avocados for grilling: Gently press near the stem end with your thumb; there should be some give, without being too soft. Look for skin that is dark green, almost black. If not yet ripe enough, store on the counter in a paper bag for 24 hours and test again.

353

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 teaspoons grated fresh lemon peel plus 2 tbsp fresh lemon juice (from 1 lemon), 2 cloves garlic, minced, 1 teaspoon ground coriander, 3/4 teaspoon salt, and more.

Yes, Chicken And Grilled Pineapple Salsa falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken And Grilled Pineapple Salsa

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