Cajun Chicken with Pineapple Salsa is a craveable combination of spicy and sweet. Inspired by Mardi Gras time in New Orleans!
Mardi Gras, or Fat Tuesday, is this Tuesday in New Orleans, and since my husband’s and my epic trip to the city a few years ago, I always try and make something fun to celebrate — even if the party’s over 1,000 miles away.
This year we’re going sizzling + spicy + sweet with Cajun Chicken with Pineapple Salsa!
Ben and I had no idea what to expect when we traveled down south in 2010, but were absolutely blown away by the culture, and architecture,
the raging impromptu parties,
the beautiful scenery,
and of course, the food! New Orleans is tied with San Fran for my favorite city in the US (although I think it might have just the slightest edge) and we cannot wait to return someday for one of the biggest parties of the year – Mardi Gras.
Until then I thought I’d pay homage to the festivities by cooking up Cajun-spiced chicken breasts topped with a fresh and flavorful pineapple salsa sporting the colors of Mardi Gras: yellow pineapple, green cilantro and jalapeno, and purple onion.
Though this Mardi Gras Salsa might not be a staple in the south, the bold taste reminded us of all the yummy dishes we had in NOLA.
Start by making the Pineapple Salsa, which calls for 2 cups fresh pineapple. Breaking down a fresh pineapple isn’t as intimidating as it might seem. Here I’ll show you!
First chose a pineapple that’s more yellow then green, then pull on a frond on the top. If it comes out easily, it’s ripe. Next, using a very sharp knife, slice the top and bottom off.
Now use the knife to cut the peel away. Just follow the curve of the pineapple and don’t worry if some knobs get left behind. Just clean it up with your knife afterwards.
Slice the pineapple in half lengthwise, then slice each half in half again, to make quarters. Turn each quarter on a flat side, then slice the core out on the diagonal.
Turn the quarter onto its now-flat side, then slice. Fresh pineapple for all!
To the pineapple add 1/2 seeded & minced jalapeno, and 2 Tablespoons chopped cilantro.
Finally add 1/4 cup minced red onion, and the juice of 1 lime.
Season with salt and pepper then mix to combine. Pineapple Salsa = done!
Next, brush a chicken breast on both sides with extra virgin olive oil then season with bold and spicy Cajun seasoning. I like making Emeril’s Essence.
Saute the chicken over medium-high heat for 4-5 minutes a side then move to a plate.
Top with the bright, sweet & spicy salsa, then enjoy!
Ingredients
- 4 chicken breasts, ~2lbs, pounded to an even thickness
- Cajun seasoning, see notes
For the Pineapple Salsa:
- 2 cups chopped pineapple
- 1/4 cup chopped red onion
- 1/2 jalapeno, seeded and minced
- 2 Tablespoons chopped cilantro
- juice of a lime
- salt and pepper
Directions
- Combine ingredients for Pineapple Salsa in a small mixing bowl then stir together and set aside.
- Brush both sides of chicken breasts with extra virgin olive oil then season with Cajun seasoning. Saute in a large skillet over medium-high heat for 4-5 minutes a side, or until cooked through. Top with Mardi Gras Salsa then serve.
Notes
- I like Emeril's Essence for seasoning the chicken.Â
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Nothing better than fresh ripe pineapple!
we never made it to centro when Mister Man lived there, and i am still bummed about it, because it looks delicious! did you guys get all the snow today like we did up here? it’s been a snowed-in sunday for sure.
You’re killing me with your yummy salsa recipes! I had a soup simmering in a pot all afternoon but I couldn’t eat any of it because by the time it was done I had gorged myself on your restaurant salsa recipe and half a bag of chips! Don’t worry, it was worth it.
That is a really cute cream colored sweater.
Nice, simple recipe. I think that I will give this a try.
Cheeseburger chowder! So curious how that is!
When I lived in Davenport they still had a Centro there and I was obsessed. One of the few, non-chain restaurants to eat there. Too bad they closed down that location.
I love that you and your mom are so close & do such fun things together. So, so neat!!
And, mmmmmm…..beignets!!
Mmm, that’s salsa looks amazing. Great job!
Hi Kristin! I just wanted to say that I just started following your blog about a month ago and have made about 10 or so of your recipes and have LOVED every single one! Just made your pad Thai recipe tonight and it was so good..can’t wait to eat it again for lunch tomorrow! Keep up the good work :)
Love, love, love your sweater. We make homemade sushi all. the. time. We’ve had it twice in less than a week (http://optimisticmusings.wordpress.com/2013/02/10/recently-enjoyed-things/). We do maple smoked salmon, cucumber, cream cheese, and red pepper. The maple and cream cheese combo is soooo good. While I still love all sushi, I’ll admit to being a bit of a snob for our own. It is just so fresh and refreshing! Delish!
This looks delicious! So fresh and bright for the cold winter months. I may try it with tilapia instead of chicken – will let you know how it turns out!
Love your white jacket that you’re wearing out with your Mom. I think it’s the texture I’m drawn to.
Also – I think your blog was the very first place I’ve learned how to cut a pineapple … a few years ago or so. I’ve been buying pineapples constantly ever since… thanks to your little demo!
I’ve never had sushi. Random fact thrown in there. haha
Thanks for the heads up on Centro. I will most definitely be checking it out the next time I head to Des Moines!
That salsa looks fabulous. You really cannot go wrong with pineapple :).