Caribbean Chicken with Pineapple Salsa

I made this last night for dinner and it was loved by the both of us. The only thing I would change is the pineapple. I am not a fan of canned pineapple so next time I would blend it more to make it a little more smooth. This recipe took me no time to make! It was simple and easy!

Caribbean Chicken with Pineapple Salsa

1/2 cup cornflakes crumbs
1/2 cub whole wheat brand
1 tbsp jerk seasoning (dry)
4 boneless skinless chicken breasts (about 1 1/4 lb)
1 tbsp Dijon mustard
2-4 tsp red pepper sauce (I used Franks)
Pineapple Salsa
1 can (14 oz) crushed pineapple in juice, undrained
1/2 cup chopped red bell pepper
2 tsps sugar
2 tsps lemon juice

Preparation

Heat oven to 375°F. Spray baking sheet with non stick cooking spray.

In a bowl put in crumbs and bran. Add jerk seasoning and mix.

In another bowl add dijon and hot sauce (I also added a splash of water). Toss chicken in wet mixture then transfer to dry. Place on cookie sheet.
Bake 45-50 minutes, or until not long pink in the center.

Meanwhile, mix salsa ingredients. Cover and refrigerate until you are ready to serve.

Bookmark and Share

FREE Recipe Binder

Free-recipe-binder-printable

Are you constantly wondering what's for dinner?

When I don't meal plan I feel behind, and we usually end up ordering take out. This recipe binder will keep you organized and make life a little bit easier.

Powered by ConvertKit

3 comments on “Caribbean Chicken with Pineapple Salsa”

  1. I just finished writing down this recipe. Sounded too good to pass up!! Thanks for sharing

  2. I really want to try this, sounds great

    Denise
    Denton, TX
    mommiesmemorie@yahoo.com

  3. Pingback: Greek Barley and Peach Salad - The Bewitchin' Kitchen

Leave a Reply

Your email address will not be published. Required fields are marked *