Chili Chicken with Pineapple Mango Salsa – Healthy Option

FullSizeRenderAloha from Hawaii! We’re taking a break from winter and enjoying the sun, surf and some island cuisine. Part of our family is here with us, so I decided it would be nice to enjoy a few meals together on our lanai, which has a lovely ocean view.  I made sure to select a menu that was easy, which also happened to be healthy.

Tropical fruit abounds on Maui, so pulling together this pineapple mango salsa was a cinch. You can also use canned pineapple chunks as an option. I served this with some sauteed rosemary zucchini and a toasted almond rice pilaf mix (see recipe notes on these side dishes.)  As I said, the cook hit the easy button on this meal, and you can too!FullSizeRender-3

Chili Chicken with Pineapple Mango Salsa

Serving Size: 6 servings


  • 1 3/4 pounds boneless chicken breasts, trimmed of fat
  • chili powder
  • kosher salt
  • olive oil or cooking spray
  • 2 cups fresh pineapple cut into medium dice (or use canned)
  • 1 mango peeled and cut into medium dice
  • 1 jalapeno seeded and minced
  • 1/4 cup red onion, chopped
  • 1 tablespoon lime juice
  • 1-2 teaspoons hot sauce (depending on the heat level of your jalapeno)
  • 2 tablespoons chopped cilantro (or use basil or parsley if you're not a fan of cilantro)
  • rice pilaf box mix
  • 1/3 cup toasted shivered almonds
  • 1/2 cup carrot, peeled and chopped
  • 1 large zucchini cut into bite size pieces
  • sea salt
  • 1/2 teaspoon chopped rosemary


  • Combine diced pineapple, mango, jalapeno (start with 1-2 teaspoons then taste before adding more,) onion, lime juice and cilantro (or desired herb.) Taste to see if heat from jalapeno is to your liking. Add desired amount of hot sauce, if you want more heat. If time allows, make this a few hours in advance, to let flavors blend.
  • Place wrapped chicken in freezer for 1 hour to firm it up slightly. Then slice through breast horizontally to create scallopini style fillets (I find this method easier than pounding it to make thinner pieces of meat for pan sauteing.)
  • Sprinkle both side of fillets generously with chili powder and a sprinkle of salt.
  • Coat non stick skillet with cooking spray or olive oil and saute about 3-4 minutes per side depending on thickness. Place in covered dish to allow them to steam for another 3-5 minutes.
  • Serve with pineapple mango salsa
  • Steam diced carrot in a small amount of salted water until just barely tender. Drain and then place in an ice bath (small bowl of water and ice cubes) to stop the cooking process. Drain before adding to rice.
  • Prepare rice pilaf box mix according to package directions. During last 5 minutes add carrot. When rice is done, add toasted almonds.
  • Saute zucchini and rosemary in olive oil in non stick pan, until tender. Sprinkle with sea salt.

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