I adapted this recipe for Strawberry-Jalapeño Chicken from DELISH
This one is for sweet-and-spicy lovers. When I found this recipe it was for a strawberry jalapeño chicken. It sounded intriguing to me, but everyone I cook for turned their noses up at the idea UNTIL I converted it to either peach, apricot or pineapple. Or better yet a combination of all three flavors.
Start well seasoned chicken breasts and pan sear them 2-3 minutes per side until golden brown, smother them in your peach or pineapple or apricot chipotle sauce, and topped with FRESH SALSA made from the same flavors to create this scrumptious dish that will leave them begging for more. The sweetness of the fruit coupled with the spicy of the pepper and the smokey of the chiles are a match made in heaven.
PEACH PINEAPPLE JALAPENO CHICKEN Yield: 4 – 6 servings
SALSA
2 tablespoons FRESH chopped cilantro or flat leaf parsely, plus more for serving
1 cup+ chopped FRESH pineapple
3 peaches, chopped
1-3 jalapeños, seeded, chopped, divided (depending on the heat level you want)
2 shallots, FINELY chopped, divided
3-4 tablespoons pineapple balsamic vinegar (or a QUALITY balsamic)
2 tablespoons Frank’s Chile Lime sauce
2 tablespoon QUALITY honey
- In a small bowl, toss cilantro, peaches, pineapple, jalapeños, shallots, vinegar, and a pinch of salt.
- Spoon over chicken or eat with a spoon 🙂
- Top with cilantro.
1 + 1 tablespoon avocado oil, divided
4 boneless, skinless chicken breasts
FRESH ground sea salt and black pepper, to taste
3/4 teaspoon garlic powder
- In a large skillet over medium heat, heat 1 tablespoon oil.
- Pat chicken dry and season both sides with pepper, garlic powder, and 2 teaspoons salt.
- Add chicken to skillet and cook 5-7 minutes per side, turning occasionally, until golden brown and cooked through.
- Top with salsa and Enjoy!
