Pineapple Salsa Chicken
The salsa goes into the fridge raw. Pineapple, bell pepper, tomato, jalapeño, and lime juice, chopped and tossed together. While it sits, the rice simmers in coconut milk and the chicken sears with cumin and paprika. By the time everything hits the plate, the salsa has had 15 minutes to come together.
Cold, bright salsa on warm coconut rice and crispy spiced chicken. 709 kcal and 30g of protein in 20 minutes.
The salsa goes into the fridge raw. Pineapple, bell pepper, tomato, jalapeño, and lime juice, chopped and tossed together. While it sits, the rice simmers in coconut milk and the chicken sears with cumin and paprika. By the time everything hits the plate, the salsa has had 15 minutes to come together.
Cold, bright salsa on warm coconut rice and crispy spiced chicken. 709 kcal and 30g of protein in 20 minutes.
Ingredients
- pineapple chunks (frozen) 2 ounces
- bell pepper 1
- red onion 0.25
- tomatoes 2
- jalapeño pepper 0.5
- lime juice 1 squeeze
- brown rice 3 ounces
- coconut milk 2 fluid ounces
- water 1 cup
- chicken breast 3 ounces
- olive oil 1 tablespoon
- ground cumin 0.5 teaspoon
- paprika (ground spice) 0.5 teaspoon
Method
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Finely chop the pineapple, bell pepper, onion, tomatoes, and jalapeño. Mix everything in a bowl, add lime juice, and season with salt and pepper. Refrigerate to let the flavors develop while you prepare the rest.
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Combine the rice, coconut milk, and water in a pot. Bring to a boil, then reduce the heat and cook until the liquid is absorbed, keeping a close eye on it. Add a little extra water if needed to prevent it from drying out. Once done, turn off the heat and let it steam with the lid on.
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Rub the chicken with oil and season with cumin, paprika, salt, and pepper.
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Heat a skillet over medium heat and cook the chicken until golden brown and cooked through, about 6–7 minutes per side.
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Let the chicken rest, then slice. Serve with the pineapple salsa and coconut rice.
Chop the frozen pineapple straight into the salsa without thawing first. As it defrosts during your prep time, it releases cold juice that naturally chills and dresses the whole mix.
Behind this recipe
Can I use fresh pineapple instead of frozen?
Yes. Fresh pineapple works fine. Just dice it small. The frozen version has one advantage: as it thaws in the salsa during your prep time, it releases cold juice that naturally chills and dresses everything. With fresh pineapple, toss the finished salsa with a pinch of salt and let it sit in the fridge for at least 10 minutes before serving.
What can I use instead of coconut milk in the rice?
Replace the coconut milk with the same 60 milliliters of chicken stock or water. You lose the tropical sweetness, but the rice will still cook properly. A small knob of butter or a splash of olive oil adds back some of the richness.
Can I make the salsa ahead of time?
The salsa actually gets better with time. Make it up to 24 hours ahead and keep it refrigerated. The lime juice, salt, and pineapple juice work together to soften the raw onion bite and marry the flavors. Give it a stir before serving.
Is 84 grams of chicken breast really enough?
At 84 grams, this serving delivers 30g of protein. That per-meal absorption cap you may have heard about has been tested repeatedly, and the evidence does not support a hard limit. The portion here is calibrated to the full macro budget of the plate.
Read the full evidence review
