Hawaiian Chicken with Pineapple Salsa

Name: Hawaiian Chicken with Pineapple Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 59 milliliters chopped fresh cilantro; 1 teaspoon ground coriander; 2 teaspoons minced jalapeño pepper; 432 grams pineapple tidbits in juice, drained; 59 milliliters pineapple preserves, divided; 1 teaspoons salt; 1 Tbsp seasoned rice vinegar; 454 grams skinned, boned chicken breast halves

You can never have too many Mexican recipes, so give Hawaiian Chicken with Pineapple Salsan a try. This recipe makes 4 servings with 197 calories, 3g of protein, and 0g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. If you have seasoned rice vinegar, pineapple preserves, skinned, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free and vegan diet.

Instructions

Place chicken between two sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin.

Ingredients you will need

Meat

Wrap

Equipment you will use

Plastic Wrap

Meat Tenderizer

Rolling Pin

Sprinkle chicken with coriander and salt; coat with cooking spray.

Ingredients you will need

Cooking Spray

Coriander

Whole Chicken

Salt

Coat a large skillet with cooking spray; place over medium heat until hot.

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Cooking Spray

Equipment you will use

Frying Pan

Add chicken, and cook 5 to 6 minutes on each side or until chicken is done.

Ingredients you will need

Whole Chicken

Add 2 tablespoons preserves to skillet, and cook until chicken is glazed, turning once.

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Preserves

Whole Chicken

Equipment you will use

Frying Pan

Combine remaining 2 tablespoons preserves, pineapple, and remaining 3 ingredients in a bowl; stir well.

Ingredients you will need

Pineapple

Preserves

Equipment you will use

Bowl

Serve with chicken.

Ingredients you will need

Whole Chicken

Equipment

Ingredients

Servings:

59milliliters

chopped fresh cilantro 1teaspoon

ground coriander 2teaspoons

minced jalapeño pepper 432grams

pineapple tidbits in juice, drained 59milliliters

pineapple preserves, divided 1teaspoons

salt 1Tbsp

seasoned rice vinegar 454grams

skinned, boned chicken breast halves

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Teutonic Gamay Pinot Noir Blend 1787 AD with a 4.6 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.