Punchy Pistachio Pineapple Salsa

For a summery salsa with a kick, use pistachios, fresh pineapple, fresh lime, red onion, and ginger.

I baked chicken tenderloins seasoned with smoked paprika, cumin, and lime juice.  You can use a traditional fajita season packet, but those tend to have a big salt content (there is enough salt in my margaritas, thank you very much).  I baked the seasoned tenderloins at 375 for about 20 minutes, until done.

To make the salsa, I bought bulk pistachios (so that I only had what I needed) and shelled them myself (money saver!).  I put the pistachios in a bowl, along with fresh sliced pineapple, chopped red onion, fresh squeezed lime juice (about one whole small lime), and freshly grated ginger.  Stir together and let the flavors sit together for a few minutes while the chicken is cooking.

I then also took a can of black beans and a half of a bag of defrosted frozen corn (ok, so this part wasn’t fresh!) and mixed them with fresh squeezed lime juice and chili powder.  I put some corn and beans in the fajita, and ate some in a bowl on the side.

In a corn tortilla (gluten free!), put a piece of chicken, some punchy salsa, and corn and beans.  Fresh, summery, and delicious!

Happy Allergy Free Eating!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s