Pineapple Marinated Chicken with a Cucumber, Avocado and Pineapple Salsa

Pineapple Marinated Chicken with a Cucumber, Avocado and Pineapple Salsa

  • 1 pineapple peeled and cored

  • 1 lb chicken breast, cut into 2” cubes

  • 1/4 cup soy sauce

  • 2 tsp. honey (optional)

  • kosher salt

  • 1 tsp. garlic powder

  • 1 tsp. onion powder

  • 1/2 tsp. paprika

  • 1 cup diced cucumber

  • 1/2 diced avocado

  • Juice and zest of 1 lime

  • 1/2 cup cilantro

  • Serve with jasmine rice

Place the pinepple on a one of its flat sides so it is standing vertically. Cut the fruit away from the core by cutting down all 4 sides Save half of the pieces of fruit for snacking - we will only use two of them in this recipe.

Carefully grate one piece of pineapple into a large bowl (Should be about 1/2 - 3/4 cups of pineapple). Add the chicken followed by soy sauce, honey, pinch of salt, garlic powder, onion powder and paprika. Stir well and marinate for 15 minutes max. (Do not over marinate or it will cause the chicken to become mushy)

While the chicken is marinating small dice the remaining pieces of pineapple and place in a medium bowl. Add in the cucumber, avocado, juice and zest of a lime, cilantro, and pinch of salt. Mix well.

In a large non stick pan warm the olive oil over medium heat. Cook the chicken for about 6 to 8 minutes, turning often or until it reaches 165°F on a meat thermometer.

Assemble the dish by placing a large helping of rice onto a plate. Top with piences of chicken and a large spoonful of salsa. Serve warm.

Makes about 3 to 4 servings.

Amanda FredericksonComment