Prep 30 mins
Cook 30 mins
This is from Ellie Krieger. For those who don't like heat, you can substitute jalapeno or bell pepper for the scotch bonnet. I used a regular cucumber when I made this, and it came out fine. I also don't like mint, so I left that out.
For the salsa
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1 cup pineapple, finely diced
- 1⁄3 cup English cucumber, finely diced and seeded
- 1 tablespoon fresh mint leaves, chopped
For the chicken
- 4 teaspoons olive oil, divided
- 4 chicken breast halves, skinless and boneless, about 5 ounces each, pounded to 1/2-inch thick
- 1 cup scallion, chopped (about 6 scallions)
- 1⁄2 scotch bonnet peppers (wear gloves when handling) or 1⁄2 habanero pepper, seeded and finely minced (wear gloves when handling)
- 1 garlic clove, minced
- 1 teaspoon fresh ginger, grated or 1⁄4 teaspoon ground ginger
- 1 teaspoon allspice
- 1 1⁄2 teaspoons fresh thyme or 1⁄2 teaspoon dried thyme
- 1⁄2 cup low sodium chicken broth
- 2 tablespoons reduced sodium soy sauce
- 2 tablespoons lime juice
- In a small bowl whisk together honey and lime juice.
- Combine pineapple, cucumber and mint in a medium bowl, pour the dressing over and toss to combine. Set aside.
- Heat 2 teaspoons of olive oil in a large skillet over a medium-high heat.
- Add the chicken breasts and cook for about 10 minutes on each side, or until browned and cooked through.
- Transfer the chicken to a plate and cover with foil to keep warm.
- Add the remaining 2 teaspoons of oil to the pan.
- Stir in the scallions, pepper, garlic, ginger, allspice, and thyme. Cook for 3 minutes over a medium heat.
- Add the chicken broth and soy sauce and cook until liquid is reduced by half, about 3 minutes.
- Stir in the lime juice. Put the chicken back in the pan and coat well with the sauce.
- Serve with the pineapple salsa.