Pineapple Chicken

Try this quick and easy meal that features chicken thighs topped with pineapple. It's ready in under 30 minutes.

Recipe from
Servings: Makes 4 servings. Total Time: 20 mins Ingredients

• 1-1/2  lb.  skinless, boneless chicken thighs
• 1/2  tsp.  curry seasoning blend
• 1    red sweet pepper, cut in strips
• 1    pineapple, peeled, cored, cut in large chunks
• 1    serrano pepper, thinly sliced
• 3/4  cup  unsweetened coconut milk
• 1  Tbsp.  packed brown sugar

Directions Sprinkle chicken with 1/2 teaspoon salt and curry seasoning. In 12-inch skillet quickly brown chicken on both sides in 1 tablespoon hot olive oil over high heat. Reduce heat to medium-high; cook 12 minutes, until tender and no longer pink. For sauce, in second skillet cook sweet pepper in 1 tablespoon hot olive oil over medium-high heat 3 minutes; set aside. Add pineapple; cook 5 minutes or until brown. Add serrano pepper; cook 1 minute. Stir in coconut milk and brown sugar; heat through. Serve sauce with peppers over chicken. Makes 4 servings. Nutrition information Per serving: Calories 443, Total Fat 24 g, Saturated Fat 12 g, Monounsaturated Fat 7 g, Polyunsaturated Fat 3 g, Cholesterol 141 mg, Sodium 448 mg, Carbohydrate 23 g, Total Sugar 17 g, Fiber 3 g, Protein 35 g. Daily Values: Vitamin A 0%, Vitamin C 137%, Calcium 4%, Iron 17%. Percent Daily Values are based on a 2,000 calorie diet (note sugar content mostly natural sugars from pineapple)

 

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Garlic Lime Tilapia thanks to eatathome.com
 I would serve this with a vegetable or salad and rice or quinoa as a side.

Yield: 4-5 servings

 

 

Ingredients

• 3 Tbs. butter
• 2-3 cloves garlic, crushed
• 6 Tilapia fillets
• Old Bay Seasoning
• 1/4 cup lime juice

Instructions

1. Melt the butter in a large skillet.
2. Add the garlic and cook for a minute or two.
3. Season the fish with Old Bay Seasoning on both sides of each fillet. Add to the skillet.
4. Cook for several minutes. Flip and cook the other side for a couple minutes.
5. Pour the lime juice into the skillet.
6. Cover and cook the last few minutes until the fish flakes easily with a fork.

Thanks to Cooking

Ingredients

• 1 1/2 cups cooked Quinoa
• 1 1/2 cups black beans
• 1 cup corn, thawed
• 1 tomato, seeded and diced
• 1/2 red onion, slivered
• 2 tablespoons pickled jalapeño, diced
• 4 corn tortillas
• 1/4 cup lime juice
• 1/2 - 1 chipotle chilli in adobo sauce (The dish will be HOT if you use 1)
• 4 cloves garlic, minced
• 1/2 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• 1 teaspoon honey or agave nectar
• 1 teaspoon ground cumin
• 1 teaspoon sea salt
• 1 avocado, diced
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Instructions

1. Preheat oven to 350 degrees.
2. In a large bowl, combine cooked Quinoa, black beans, corn, tomato, red onion and pickled jalapeño.
3. Slice corn tortillas into thin strips.
4. Spray a baking sheet with olive oil and add tortilla strips.
5. Spray again.
6. Sprinkle with salt and pepper if desired.
7. Bake for 10-15 minute, until crispy. (Check often to make sure the tortillas don't burn - I was using homemade tortillas, and they took closer to 15 minutes. I'm guessing store bought may not take as long.)
8. Meanwhile, in a blender or food processor, combine lime juice, chipotle Chile, garlic, cilantro, olive oil, honey or agave nectar, cumin and sea salt.
9. Process until mixture is smooth.
10. Toss with Quinoa mixture.
11. Plate Quinoa and top with avocado and tortilla strips. (If making ahead, wait to put avocado and tortilla strips on at the last minute.
12. Store leftover tortilla strips in an air tight bag, and return to oven to crisp if desired prior to serving.)

 

My pleasure! :)