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.
- 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
- 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.
|Amount Per Serving||%DV|
|Serving Size 194g|
|Recipe makes 4 servings|
|Calories from Fat 27||12%|
|Total Fat 3.05g||4%|
|Saturated Fat 0.5g||2%|
|Trans Fat 0.01g|
|Total Carbs 39.29g||10%|
|Dietary Fiber 2.2g||7%|