Island Chicken with Pineapple Salsa

Yet another low-calorie meal, the Island Chicken recipe requires a little prep work but is definitely worth it. If you went on a tropical honeymoon, this could be a fantastic anniversary dish!

Island Chicken with Pineapple Salsa

Source: Spark Recipes


16 ounces of chicken (boneless and skinless)

1 teaspoon honey

1/4 teaspoon of red pepper flakes

1 teaspoon low-sodium soy sauce

1 8oz can of unsweetened crush pineapple (just the juice as the fruit goes in the salsa)

2 cloves of garlic (we used 1/2 teaspoon of garlic powder instead as there is an allergy in my family)

Salsa Ingredients:

1 lime juiced

2 chopped kiwis (peeled of course)


1 teaspoon of chopped cilantro

1 peeled mango, diced
1/4 teaspoon red pepper flakes


Throw the first five ingredients (after the chicken) into a baking dish and stir well. Next, cut the fat off the chicken and roll in the baking dish. Leave each breast in the dish to soak for at least two hours.

Meanwhile, take my advice and throw the salsa together. It doesn’t have to be two hours before dinner but  I waited until I started cooking and it was a dash to get everything done. So give yourself a little time before you start dinner. Prep all of your ingredients for the salsa and throw into a medium-sized bowl. Stir well, making sure all the ingredients are evenly mixed.

When the two hours have passed (or longer as the recipe does say you can leave overnight), cook your chicken breasts in a skillet. Once all the pink is gone, serve with pineapple salsa (either on top or on the side).

I chose to add BirdsEye Steamers greenbeans and potatoes to the dish and it worked really well. I think a fruit inspired or Spanish rice would work well also.



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