As temperatures rise, keep summer recipes light. Combine fruity Markon® Ready-Set-Serve pineapple chunks, with lean, no antibiotics ever, Regal Crest Farms® Natural Reserve chicken breasts for a tropical recipe that’s packed with flavor.
3 cups Markon® Ready-Set-Serve Pineapple Chunks, divided
1 tbsp. Soy Sauce
1 tbsp. Honey
2 cloves Markon® Ready-Set-Serve Peeled Garlic
1/4 tsp. Katy’s Kitchen® Red Chili Flakes
4 Regal Crest Farms® Natural Reserve 6 oz. Chicken Breasts
1 Markon® First Crop Red Onion, diced
1 Markon® Hass Avocado, diced
Juice of 1 Markon® First Crop Lime
1 Markon® Jalapeño Pepper, chopped
1 bunch Markon® First Crop Cilantro, chopped
Chicken Marinade: Blend one cup pineapple in food processor. Add soy sauce, honey, garlic, and chili flakes, pulse to combine. Pour over chicken and marinate 4-24 hours.
Pineapple Salsa: Pan-fry 24 chunks of pineapple on medium-high heat in a non-stick pan. Toss occasionally; remove from pan when 2-3 sides have picked up some color. Mix fried pineapple with diced avocado, red onion, jalapeños, lime juice, and cilantro. Refrigerate for at least one hour.
Preparation: Preheat oven to 400°F. Remove chicken from marinade. Heat one teaspoon olive oil on medium-high heat in an oven-proof skillet or frying pan. Pan-fry chicken for one minute, then flip and immediately put in the oven for 10-15 minutes or until the internal temperature reaches 165°F on a meat thermometer.
Transfer remaining marinade to a saucepan and boil until reduced by half (5-10 minutes). Remove chicken from oven and pour cooked marinade over all. Serve with salsa.
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