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Photo of Chicken with pinapple salsa by WW

Chicken with pinapple salsa

Total Time
40 min
15 min
25 min
Pineapple isn’t only great for juicing, it also makes for a delicious savoury salsa when paired with a chook.


Canned pineapple in natural juice, drained

¾ cup(s), (195g), chopped

Fresh red chilli

1 whole, finely chopped

Red onion

1 small, thinly sliced

Fresh mint

2 tbs

Fresh basil

2 tbs

Olive oil

1 tbs

Lemon juice

1 tbs

Dijon mustard

1 tsp


1 clove(s), crushed

Baby potatoes

380 g, (400g chat), halved

Green string beans

200 g, halved

Snow peas

180 g, (200g), halved

Skinless chicken breast

520 g, (4x150g lean fillets), fat trimmed

Oil spray

1 x 3 second spray(s)


  1. Combine pineapple, chilli, onion, mint and basil in a small bowl. In another small bowl, whisk olive oil, lemon juice, mustard and garlic.
  2. Place potato halves in a medium saucepan and cover with cold water. Bring to the boil over high heat and cook for 15–20 minutes or until just tender. Add beans and snow peas and continue to cook for 2–3 minutes or until tender. Drain, then transfer to a large bowl and drizzle over lemon dressing, tossing gently to combine.
  3. Meanwhile, flatten chicken on a board with a meat mallet until even in thickness. Lightly spray a large non-stick frying pan with oil and heat over moderately high heat. Cook chicken for 2–3 minutes each side or until browned and cooked. Serve chicken with pineapple salsa and potato salad.