Pineapple Marinade Chicken & Salsa
The best marinade going into summer!
Made some simple healthy swaps to this new recipe that debut last week on @ny
Not only is pineapple my favorite fruit (& my logo) because of its symbolism of hospitality & warmth, but it has amazing health benefits & happens to be an incredible meat tenderizer thanks to an enzyme called Bromelain.
Served it alongside my coconut brown rice.
Best part is- it can’t marinade longer than 15 minutes or the chicken will fall apart. Quick, easy & so very refreshing. This bright & tangy recipe is sure to add a pep in your summer step. 🍍 Buon appetito!
INGREDIENTS
3 packed tablespoons coconut sugar or turbinado sugar (date syrup works well here too)
2 tablespoons rice vinegar
1 tablespoon soy aminos
1 tablespoon fish sauce
2 tablespoons cold expressed olive oil, plus more for cooking
1 teaspoon kosher salt (Diamond Crystal)
1 teaspoon garlic powder
1 minced garlic clove
¼ to ½ teaspoon ground cayenne
½ teaspoon black pepper
1 cup diced fresh pineapple (1/2-inch chunks)
¼ cup finely diced red onion
2 tablespoons finely chopped fresh cilantro
2 tablespoons finely grated fresh pineapple, including accumulated juices
1 ½ pounds boneless, skinless chicken breasts, cut into 1 1/2-inch chunks
Cooked brown rice with coconut milk or oil, for serving
PREPARATION
1) In a large bowl, stir together the brown sugar, rice vinegar, soy sauce, fish sauce, 2 tablespoons olive oil, salt, garlic powder, ground cayenne and black pepper.
2) Transfer 1 tablespoon of the marinade base to a medium bowl and add the diced pineapple, red onion and cilantro. Toss until well mixed and set aside.
3) Add the grated pineapple and its juices to the marinade mixture in the large bowl, then add the chicken and toss to coat. Set aside to marinate at room temperature for 15 minutes (and no longer).
4) Once the chicken is done marinating, heat a large nonstick skillet over medium-high and add enough olive oil to lightly coat the bottom of the pan. Add the chicken pieces, leaving any marinade behind, in a single layer so that they don’t touch and let cook until the bottoms are browned, 2 to 3 minutes. Continue cooking, stirring occasionally, until browned on all sides and no longer pink on the inside, 4 to 5 minutes more.
5) Serve the chicken over rice and top with the reserved pineapple salsa.