Tag Archives: pineapple

July 9, 2013 · 6:48 pm

Pineapple Grilled Chicken

Oh I don’t know how summer has gotten away from me already!  We have had a heat wave in Boston, which makes me not want to heat up the stove.  Well hello there, grill!  I made some grilled chicken this week that was perfect for summer… it has a fruit juice base which makes for great flavor.  Hope you enjoy it!

Pineapple Grilled Chicken

Pieces:

  1. one cup pineapple juice
  2. one half cup raspberry vinegar
  3. 2 tbsp. olive oil
  4. 2 tsp. chopped garlic
  5. one quarter cup chopped green onion
  6. 2 tsp. chili powder
  7. salt and pepper to taste
  8. 2-3 chicken breasts

 

Process:

  1. Combine all ingredients in a large plastic bag or bowl and mix well.
  2. Add 2-3 chicken breasts and marinate about 3-5 hours.  Turn to ensure that all surfaces of chicken are covered.
  3. Grill on medium heat about 15 minutes, until chicken is cooked through.
  4. Serve hot.

marinated grill chicken

 

 

Happy Allergy Free Eating!

 

 

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September 4, 2012 · 5:07 pm

Pineapple Coconut Basil Chicken

Whenever I try to think of dishes to cook that can accommodate a gluten free lifestyle, I always laugh at the idea that American food is actually the worst for a gluten free diet.  Traditionally, American fare can be processed and/or fried and thus has a lot of gluten.  So, I often turn to ethnic flavors for a friendly meal.  Here, I took some Thai flavors for a chicken dish over rice, and it turned out great!

Pineapple Coconut Basil Chicken

Pieces:

  1. 2 chicken breasts
  2. 2 tbsp. olive oil
  3. salt and pepper to season
  4. 2 tsp. red chili powder
  5. 2 tsp. ground ginger
  6. 1 zucchini, cut into rounds
  7. 1 yellow squash, cut into rounds
  8. one half can lite coconut milk
  9. 7-8 fresh basil leaves
  10. one can pineapple rings or chunks
  11. cooked rice for serving

Process:

  1. In a large saute pan over medium high heat, pour the olive oil and let the pan and oil get hot for about 2 minutes.
  2. Add the chicken, and season both sides of the chicken with the salt and pepper, red chili powder, and ground ginger.  Let each side of the chicken sit in the pan and sear for about 3 minutes each side.
  3. Turn the heat down to medium.  Add the zucchini, yellow squash, coconut milk, and basil leaves.  Cover and let simmer until the chicken is just about cooked through, about 15 minutes.
  4. When the chicken is almost done, add the pineapple rings or chunks.  Cook uncovered until the chicken is fully cooked.
  5. Serve hot over rice, being sure the plate the chicken, zucchini, squash, pineapple, and sauce.

Happy Allergy Free Eating!

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July 24, 2011 · 5:59 pm

Punchy Pistachio Pineapple Salsa

In the summer, I have a field day in the grocery store.  For someone who eats fruits and veggies for half of her diet, fresh summer produce is exciting!  Tonight, I took some of that fresh produce and made chicken fajitas with a punchy salsa.  Instead of the usual cheese and sour cream that I would put on fajitas, I stuffed them with this flavorful salsa and spiced corn and beans. What a healthy alternative!

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!

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