Grilled chicken with spicy pineapple salsa
2
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
A sprinkle of smoky paprika gives chicken a tasty coating and partners perfectly with sweet, juicy pineapple.
Ingredients
Skinless chicken breast
600 g, (buy tenderloins), fat trimmed
Ground paprika
3 tsp, (smoked)
Canola oil
2 tsp
Snow peas
150 g, (trimmed, halved diagonally)
Baby spinach
60 g, (2 cups)
Pineapple
300 g, (peeled, cored, finely chopped)
Cucumber
1 medium, (Lebanese, peeled, finely chopped)
Red onion
½ small, (thinly sliced)
Fresh coriander
¼ cup(s), (coarsely chopped)
Fresh mint
¼ cup(s), (coarsely chopped)
Fresh red chilli
1 whole, (deseeded, finely chopped)
Lime juice
1 tbs
Olive oil
2 tsp
Lime(s)
1 medium, (wedges, to serve)
Instructions
1
Place chicken on a plate. Sprinkle both sides with paprika. Heat oil in a large non-stick frying pan over medium-high heat. Cook chicken for 4–5 minutes each side or until cooked through.
2
Blanch the snow peas in a small saucepan of boiling water for 1 minute or until bright green and just tender. Drain and refresh in a large bowl of cold water. Drain. Combine snow peas and spinach in a medium bowl.
3
Combine the pineapple, cucumber, onion, coriander, mint, chilli, juice and oil in a small bowl. Place spinach mixture on plates or a serving platter. Top with grilled chicken and pineapple salsa. Serve with lime wedges.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.