Spicy Chicken with Mango Pineapple Salsa

spicy chicken

I always look to my dad for cooking inspiration and boy did I ever get some when Boogey and I spent a couple of days with them last weekend.  When my dad’s church meeting got cancelled and my mom said “No pizza tonight, Dad’s cooking”, was I ever excited!  Talk about creativity in the kitchen!  He is the master of resourcefulness for using ingredients on hand and coming out with something delicious!! Look out Chopped, my dad is the man!

Since the original plan was to order in, he pulled dinner together like it was the most effortless task.  It was so full of flavor with the spicy chicken and the Mango Pineapple Salsa really neutralized the spice and balanced out the dish with the fresh flavor.  Cheers to another culinary success, Dad.

Spicy Chicken with Mango Pineapple Salsa

Spicy Chicken with Mango Pineapple Salsa

Ingredients

    For the Spicy Chicken
  • 1/4 package Old El Paso Original Taco Seasoning
  • 3 tablespoons extra virgin olive oil
  • 1/4 cup freshly squeezed lime juice
  • For the Pineapple Mango Salsa
  • 2 just ripe mangoes, peeled and cut into 1/4" pieces
  • 1 cup fresh pineapple, diced
  • 1/2 cup diced red bell pepper (can use yellow or orange, too)
  • 1 jalapeno, seeded and rib removed, finely chopped
  • 1/2 cup sweet yellow onion, diced
  • 1/2 cup or more halved red & yellow cherry tomatoes
  • 1 clove minced garlic
  • 1 tablespoon lime juice
  • 1-2 tablespoon balsamic vinegar
  • 1/8 teaspoon cayenne pepper
  • salt & pepper to taste

Instructions

    For the Spicy Chicken
  1. Combine olive oil, lime juice and taco seasoning. Whisk to combine. Brush on chicken breasts before grilling. Heat grill to medium high or about 375 degrees F. Grill chicken, basting with oil mixture as it cooks. Grill until the internal temperature reaches 165 degrees F.
  2. For the Mango Pineapple Salsa
  3. Heat 1 teaspoon olive oil in a medium saucepan over medium heat. Add onions and peppers to pan and cook to soften about 2-3 minutes.
  4. Add mango, pineapple, and garlic and let cook down about 10 minutes.
  5. Add tomatoes, balsamic vinegar and lime juice. Cook about 3-4 minutes more. Serve warm, cold, or let sit after cooking and serve at room temperature.
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