This week’s recipe swap theme was Fruit and, well we all know how this family feels about that.
I literally laughed out loud when I received my recipe for the swap – not because it was a silly recipe but because it was the very one that Allison had submitted to my Heart Health event! Knowing that I’d already had this recipe on my radar, I did a little happy dance and got to cooking.
I have to admit that I ate most of the salsa on it’s own with some tortilla chips. It was incredibly flavorful. The chicken was good and spicy too, but the salsa just felt like more of a side than an accent of the dish. Allison recommended skipping the red onion in the salsa but I felt that it was missing some sort of bite without it.
Chicken with Pineapple Strawberry Salsa – slightly adapted from The Imitation Chef
- 2 Slices Fresh Pineapple, patted dry, cut about 1/2 inch thick
- 6 Strawberries, tops removed, diced
- 1/4 Cup Red Onion, finely chopped
- 3 Tbsp. Fresh Mint, finely chopped
- 1 tsp. Sugar
- 1/8 tsp. Crushed Red Pepper Flakes
- Zest of 1 Lemon, juice reserved
- 4 Boneless, Skinless Chicken Breasts
- 2 tsp. Poultry Seasoning
Lightly spray or brush a grill pan with olive oil and set over medium high. Add the pineapple slices and cook for 2 minutes, then flip and cook an additional 2 minutes. Transfer to a cutting board and allow to cool before dicing.
In a medium bowl, add the mint leaves, sugar, red pepper flakes, lemon zest and a squeeze of lemon juice. Mix together, then add the pineapple and strawberries. Set aside.
Coat the chicken with the seasoning on each side. Grill over medium heat until cooked through. Squeeze lemon juice over the chicken and top with the salsa.