Chicken with Pineapple Salsa
and simple green beans

Name: Chicken with Pineapple Salsa
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 lb Green beans, ends trimmed; 1 Tbsp Butter; 1/2 Lemon, juice of; for serving Sliced almonds (opt); 1/2 Red onions, diced; 1 Jalapeno (opt), seeded and diced; 2 Roma tomatoes, diced; 1/2 Pineapple, diced; 1/4 bunch Cilantro, chopped; 1 Lime, juice of; 1 1/2 lbs Chicken thighs; 1 Tbsp Cooking oil

Active: 40 min Total: 40 min

Original

This tropical pineapple salsa will get you in the mood for summer weather (and hopefully a vacay!). Tonight we're having it over chicken or corn-fritters (for our vegetarians) but it would be delicious with just about any protein!

Proteins

Chicken, non-ground

Cuisines

Caribbean

Ingredients

Metric

Servings:

Simple Microwaved Green Beans:

Green beans - 1 lb , ends trimmed
Butter - 1 Tbsp
Lemon - 1/2 , juice of
Sliced almonds (opt) - for serving

Chicken with Pineapple Salsa:

Red onions - 1/2 , diced
Jalapeno (opt) - 1 , seeded and diced
Roma tomatoes - 2 , diced
Pineapple - 1/2 , diced
Cilantro - 1/4 bunch , chopped
Lime - 1 , juice of
Chicken thighs - 1 1/2 lbs
Cooking oil - 1 Tbsp

Prep

Green beans / Red onions / Jalapeno / Tomatoes / Pineapple / Cilantro - Prep as directed. For cilantro, you’ll use the whole bunch later in the week, so you can prep all of it. (Can be done up to 3 days ahead)
Make salsa - Mix together red onions, jalapeno, tomatoes, pineapple, and cilantro. Squeeze in lime juice and toss to mix. Cover and refrigerate until serving. (Can be done up to 2 days ahead)
Chicken - Season and tenderize with salt and pepper. (Can be done up to 1 day ahead)

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Make

Heat skillet over medium-high heat. Add cooking oil and then chicken to heated oil. Sear on both sides until golden, ~3 minutes on each side. Lower temperature and cover skillet with lid or foil. Cook for another 3 to 4 minutes until chicken has reached 165F (74C) degrees.
While chicken is cooking, place green beans in a microwave-safe container. Cover with a wet paper towel and microwave for 1 ½ to 2 ½ minutes depending on thickness of green beans. Toss with butter and lemon juice fresh out of the microwave. Top with almonds. If you don’t have a microwave, boil green beans for 1 to 2 minutes and then transfer them to a bowl of cold water (this is called ‘blanching’).
Enjoy chicken topped with salsa with beans on the side.

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