Island Chicken Breast with Pineapple Salsa

Pump up the flavor of Asian-inspired chicken with this fruity-spicy pineapple salsa.
Grilled_Pineapple_w-Chicken

Ingredients:

3 C (divided) Ready-Set-Serve Pineapple Chunks
1 T soy sauce
1 T honey
2 cloves Ready-Set-Serve Peeled Garlic
1/4 tsp. chili flakes
4 chicken breasts
1 Markon First Crop Red Onion, diced
1 Markon First Crop Red Bell Pepper, diced
Juice of 1 Markon First Crop Lime
1 jalapeno pepper
1 bunch Markon First Crop Cilantro

Instructions:

Steps for Marinade: Blend one cup pineapple in food processor. Add soy sauce, honey, garlic, and chili flakes. Pour over chicken and marinate 4-24 hours.
Steps for Pineapple Salsa:
Pan-fry 24 chunks of pineapple on medium-high heat in a non-stick pan. Toss occasionally; remove from pan when 2-3 sides have picked up some color. Mix fried pineapple with chopped red pepper, red onion, jalapenos, lime juice, and cilantro. Refrigerate for at least one hour.
Preparation:
Preheat oven to 400 degrees F. Remove chicken from marinade and pat dry. Heat one teaspoon olive oil on medium-high heat in an oven-proof skillet or frying pan. Pan-fry chicken for one minute, then flip and immediately put in the oven for 10-15 minutes.
Transfer remaining marinade to a saucepan and boil until reduced by half (5-10 minutes). Remove chicken from oven and pour cooked marinade over all. Serve with salsa.

Ingredients:

1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish

Instructions:

Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.