Ginger Glazed Chicken with Pineapple Salsa

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Eat healthily using all your senses!  This Ginger Glazed Chicken with a Fresh Pineapple and Cilantro salsa leaps off the dish visually at the table.  It offers a combination of delicious ginger marinated chicken, a fresh fruit and vegetable salsa and an explosive riot of colors.  Your kids won’t even know it’s so good for them!

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Ginger Glazed Chicken with Pineapple Salsa - Flavor packed marinated chicken is grilled and topped with a succulent fresh pineapple, sweet red pepper, red onion, cilantro and lime juice salsa. Fresh and healthy and utterly delicious.

This Ginger Glazed Chicken with Pineapple Salsa is absolutely scrumptious and as an added bonus, tricks my kids into eating healthier with it’s plethora of fruit and veggies.  There’s just something about fresh fruit with grilled meats that I find irresistible.  They perfectly compliment one another to provide an explosive taste in every bite.

The recipe is adapted from this Dole Sunshine recipe.

In our house, fresh pineapple doesn’t last more than a day.  When pineapple is ripe, the delicious sweet taste tricks all of us, Todd and I included, into eating the strips non-stop until we look down and the bowl is empty and we have that little tingly feeling in our mouths.

Do you know the trick to buying fresh ripe pineapple?  Smell the base of the pineapple, right where it used to attach to the tree.  If it smells sweet, like pineapple juice, it’s ripe.  If there is no smell, the pineapple isn’t ready yet, and pineapples do not continue to ripen once picked.  Watch out for ones that smell fermented though, they don’t taste nice.

It should also feel heavy for it’s size.  Heft a couple to get a feeling for how heavy they are.  More weight means more juice which means a sweeter pineapple.

Alternatively, many food stores (food stores <– I’m a former Jersey girl, that’s “grocery store” to all y’all!) sell fresh pineapple already cored and placed in plastic containers.  A real time saver if you don’t want to break a pineapple down yourself.

When making this salsa you’ll cut your pineapple down into bite sized chunks, trimming off any hard pieces left on the sides and also the hard core.  Mix with the finely chopped red onion, chopped red pepper, a heaping handful of finely chopped cilantro and fresh lime juice.

Be sure to let the salsa refrigerate for at least an hour or more, this allows the flavors time to meld.

Incidentally, I don’t really like the salsa on it’s own as a side dish.  The “explosion” of flavor happens when you take a bite of the ginger marinated chicken and the salsa together.  Smother each chicken bite in the salsa, there’s plenty to go around!

When making the marinade, don’t be afraid of using fresh ginger.  I know ginger looks hard to navigate with all the bumps and twists, but the taste makes it worth the effort.  And guess what?  There’s no effort involved!

Peeling fresh ginger is no harder than peeling an apple.  As a matter of fact, you don’t even use a peeler.  The skin easily comes off with the side of just a teaspoon.  And grating it is as simple as running it along your Oxo or Microplane grater.  (My two favorite styles of graters!)

Ideally, you want to start your marinade the day before.  I have marinated this chicken in as little as 2 hours but for the best taste, give it the full day in your fridge to really get the flavors in the chicken.

As I write this post, Spring is considering making an early appearance here.  However, you may be reading this while it’s cold out by you and you’re missing the warmer weather.  Instead of grilling you can also make this on your stovetop or oven, it’s a forgiving recipe!

Ginger Glazed Chicken with Pineapple Salsa - Flavor packed marinated chicken is grilled and topped with a succulent fresh pineapple, sweet red pepper, red onion, cilantro and lime juice salsa. Fresh and healthy and utterly delicious.

Try it out and let me know what you think!  Tag #ttottblog on Instagram and show me what you made!

Fondly, Kristen

 

 

 

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