Cajun Chicken with Pineapple Salsa

Hello Dear Followers,

This week, we are celebrating Mardi Gras. We’re celebrating with Cajun chicken draped with a fresh pineapple salsa that is not only festive but gives us sweet reminders of New Orleans and the warm summer months ahead.

It was such an easy dish to make, like too easy almost. It allowed us to not only enjoy this dish, but relax with a cup of coffee beforehand with Anna’s kids running around. It was perfect.

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The dish had a little bit of a kick, but what we loved about it was that the pineapple salsa on top of the chicken with the colors of Mardi Gras offered a good balance of sweet and savory. We’re definitely making the salsa again, because it was so fresh.

Ingredients:

4-5 chicken breasts ( depending on the number of people at your table)

Cajun Seasoning. The original recipe calls for Emeril’s Essence seasoning, we used regular Cajun and it worked just fine.

2 Cups of Pineapple – Sliced in half length wise and then into small cubes.

1/2 seeded & minced jalapeno – we actually are not fans of jalapeno, so we substituted it with a green pepper. Was just as good.

2 tablespoons of cilantro

1/4 cup of red onion

The juice of 1 lime

Salt and pepper – For seasoning both the pineapple salsa and the chicken

Instructions:

Pineapple Salsa:

After chopping the pineapple into cubes, put it into a large bowl. Season it with salt and pepper and add the green pepper, red onion and cilantro into the mix. And just blend it all together. Finally squeeze the lime juice and mix again.

Cajun Chicken:

We marinated the chicken in the chicken in the Cajun seasoning along with some salt and pepper for about half-an-hour. This isn’t necessarily needed, you can simply brush the chicken breast on both sides with olive oil and then add the season just before you plan to fry it in the pan.

Saute the chicken over medium-heat for 4-5 minutes on each side and then move it on to the plate.

We then put the salsa deliciously on top and accompanied the chicken with red potatoes. The original recipe calls for sweet potato fries, which we’ll try the next time we make this dish.

We got a bit festive with Mardi Gra beads and masks to truly celebrate the holiday bringing New Orleans into Anna’s kitchen.

Until next week!

Recipe by: iowagirleats.com