Chicken Saute with Pineapple Salsa Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 1/2 cups - coarsely chopped cored peeled fresh pineapple
  • 2 - green onions, chopped
  • 1/3 cups - chopped fresh cilantro
  • 1 tablespoons - fresh lime juice
  • 3/4 teaspoons - ground cumin
  • 2 tablespoons - olive oil
  • 2 - skinless, boneless chicken breast halves
  • 1/2 teaspoons - cinnamon
  • - yellow rice, fried plantains or plantain chips, optional, for serving
  • Directions:

    Mix first 5 ingredients (pineapple, green onion, cilantro, lime juice, and cumin) in a medium bowl. Season salsa with salt and pepper. (This can be made up to 4 hours ahead of time; cover and refrigerate).

    Heat oil in heavy medium skillet over medium-high heat. Sprinkle chicken on both sides with salt, pepper and cinnamon. Saute until cooked through, about 5 minutes per side. Transfer chicken to 2 plates.

    Top with salsa and serve.

    Optional: serve with yellow rice, fried plantains or plantain chips.

    Brief Description

    A Cuban dish that is great served with yellow rice, fried plantains or bananas (or you can use plantain chips) and spinach salad.

    Main Ingredient:


    Category:  Poultry

    Cuisine:  Cuban

    Prep Time: 20 min
    Cook Time: 15 min


    Caramel ice cream sprinkled with toasted almonds and splashed with rum would make a perfect dessert.


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    Posted On:

    December 6, 2018

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