Aloha 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!
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Chili Chicken with pineapple Mango Salsa
Easy chili dusted pan seared chicken fillets topped with fresh pineapple & mango salsa
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Servings: 6
Ingredients
- 1 3/4 pounds boneless chicken breasts
- Chili powder
- Kosher salt
- Olive oil or cooking spray
- 1 20 ounce can pineapple chunks drained or 2 cup fresh cut into medium dice
- 1 mango chopped into medium dice
- 1 jalepeno seeded and diced
- 1/4 cup red onion diced
- 2 tablespoons diced cilantro basil or parsley
- 1 tablespoon lime juice
- 1-2 teaspoons hot sauce
Instructions
- Place chicken in freezer for 1 hour to firm up so it can be sliced in half horizontal through breasts to create scallopini. Sprinkle chicken generously with chili powder and salt on both sides.
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