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Caribbean Chicken And Pineapple Salsa Recipe

Caribbean Chicken And Pineapple Salsa
Source: life made delicious

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Ingredients

  • 11/4 cups (300 mL) FIBRE 1* Original cereal, finely crushed
  • 2 tsp (10 mL) jerk or Cajun seasoning (dry)
  • 4 boneless, skinless chicken breasts
  • 1/2 cup (125 mL) buttermilk or sour milk (see directions in tips section below)
  • 2 tsp (10 mL) Dijon mustard
  • 1/2 tsp (2 mL) red pepper sauce
  • 1 cup (250 mL) crushed pineapple, undrained
  • 1/4 cup (50 mL) chopped red pepper
  • 1/4 cup (50 mL) chopped papaya, mango or apricot
  • 1 tbsp (15 mL) chopped fresh cilantro
  • 1 tsp (5 mL) sugar
  • 1 tsp (5 mL) lemon juice
PREP TIME
15m
COOK TIME
14m
TOTAL TIME
29m
YIELD
4 servings

Instructions

  • Heat oven to 400°F (200°C). Spray baking sheet with non-stick cooking spray.
  • Combine crushed cereal and jerk or Cajun seasoning in shallow dish.
  • Place chicken, buttermilk, mustard and pepper sauce in a large resealable food storage plastic bag. Seal bag; shake well. Remove chicken from bag; coat with cereal mixture. Place on baking sheet.
  • Bake 14 to 16 minutes or until juice of chicken is clear when centre of thickest part is cut. Meanwhile, in small bowl, mix salsa ingredients. Cover; refrigerate until serving. Serve chicken with salsa.

Dinner

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A recipe from life made delicious

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