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Island Chicken Breast with Pineapple Salsa

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


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


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.


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.