Chili Chicken with Pineapple Mango Salsa – Healthy Option

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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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 6

Course: Main Course

Cuisine: Hawiian

Ingredients Method

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

Method

 

1. 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.