Pina Colada Chicken with Pineapple Salsa

Wednesday, May 27, 2015

From our skinny table to yours...

You may have noticed we LOVE topping grilled chicken (or any lean protein source) with fresh homemade salsas!  For one thing it's super easy ;) and another...  it's pretty delicious!  There are so many ways to mix up your homemade salsa and it's just another way to have some fun in the kitchen!  Our coconut chicken topped with pineapple salsa is like a pina colada on your plate and a heck of a LOT less calories ;)

We started off by making a super quick pineapple salsa consisting of fresh juicy pineapple, grape tomatoes, avocado, red onion, jalapeno, garlic, lime juice and LOTS of fresh cilantro!  Oh so good!
In order to get that rich coconutty flavor we grilled our chicken up in coconut oil (our FAV) and then topped with toasted coconut!
We topped our grilled coconut chicken with our fresh and juicy pineapple salsa and boy was this tasty!  This dish reminds us of being on an island somewhere exotic... ok that might be a stretch, but it sure was good and will definitely help get you island ready in that bikini of yours! ;)

Serve this over a bed of quinoa and call it a day!  Hope you enjoy this one all :)
Nutrition facts per serving
Serves: 4
Calories: 439
Fat: 14.3 grams
Carbs: 48.8 grams
Dietary fiber: 7.5 grams
Protein 31.1 grams
1 pound chicken breast - 4 small breasts
1 pineapple chopped
1 cup grape tomatoes halved
1/2 avocado
1 jalapeno minced (seeded removed)
2 garlic cloves minced
1/4 small red onion minced
2 limes
1 handful fresh cilantro
1 tbsp. coconut oil
4 tbsp. unsweetened coconut
1 cup uncooked quinoa
Let's get cooking!
1.  Marinate chicken for 15 minutes in juice from one lime and half of freshly chopped cilantro.
2.  Cook quinoa according to package directions.
3.  To make salsa mix together chopped pineapple, avocado, tomato, jalapeno, garlic, red onion, remaining cilantro and squeeze in the juice of one lime.  Chill until use.
4.  Add coconut oil to pan over medium heat.  Grill each breast for 5 minutes per side or until fully cooked.
5.  Remove chicken from pan and let rest covered with tin foil for 2-3 minutes.
6.  While chicken is resting, add coconut to same pan and toast for approx. a minute over low heat.  Be sure to remove from heat immediately when you start to see coconut turn a light brown in color.
7. To serve place chicken breast over quinoa.  Top each chicken breast with 1 tbsp. toasted coconut and then top entire dish with pineapple salsa.

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  1. omg yum!!

    -Christa Cox

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