CookEatShare è inoltre disponibile in English

Ricetta Pineapple Pico Chicken

Clicca per votare
2 voti | 2814 visioni

The succulent chicken breast and crunchy fresh vegetables bring out the best of this unique blending of Asian and Tex-Mex flavors in a way the whole family is sure to love.

Note: You can grill the chicken first (or used leftover grilled chicken pieces) instead of browning in the skillet.

Porzioni: 4
Marcatori (Tags):


Cost per serving $1.44 vedi dettagli


  1. Rinse chicken breasts and pat dry.
  2. Rub chicken breasts with olive oil.
  3. Sprinkle chicken breasts with half of the pepper, garlic, and salt.
  4. Brown both sides of chicken breasts in a skillet.
  5. Add half of the pineapple, and all of the soy sauce, brown sugar, and water and stir mixture thoroughly, turning chicken to ensure even coating.
  6. Cover and simmer on low heat until chicken is thoroughly cooked, or about 10 - 15 minutes, stirring and turning occasionally.
  7. While chicken is cooking, chop onion, jalapenos, and tomato.
  8. Mix with cilantro and the rest of the pineapple in a large bowl.
  9. Add remaining pepper, garlic, and salt.
  10. Squeeze the juice of one lime into the mixture and toss to ensure even coating.
  11. Refrigerate until chicken is done; serve atop hot chicken as a delicious, flavorful garnish.


Nutrition Facts

Amount Per Serving %DV
Serving Size 194g
Recipe makes 4 servings
Calories 225  
Calories from Fat 27 12%
Total Fat 3.05g 4%
Saturated Fat 0.5g 2%
Trans Fat 0.01g  
Cholesterol 27mg 9%
Sodium 849mg 35%
Potassium 344mg 10%
Total Carbs 39.29g 10%
Dietary Fiber 2.2g 7%
Sugars 33.14g 22%
Protein 12.14g 19%
Come ti sembra questa ricetta?
Clicca per votare:

Link a Ricetta

Aggiungi Ricetta con larghezza di 400px (anteprima)

Aggiungi Ricetta con larghezza di 300px (anteprima)


Lascia una recensione o commento