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.
We tried this recipe tonight and loved it. The pineapple salsa was awesome! I have been reading your blog for about a year now and love your healthy recipes. I used to live in Des Moines and moved to Indianapolis last fall. You have become part of my Iowa connection with your comments about living in Iowa such as going to the Des Moines Home and Garden show and Centro restaurant(also one of my favorites). I miss Des Moines and the great people there! Thanks for your blog. Keep up the great work.
I got “Good chicken babe,” from my husband! And we struggle to make chicken breasts in good, new ways, so this was awesome! And easy too! Think I am gonna eat some of the salsa with tortilla chips – YUM! Thanks!
I make a salsa just like this but add green pepper instead of japleno and then serve it with soft shell smoked pulled pork tacos.
Looks like you had such a fun time, and this chicken recipe you made is mouthwatering! Thanks for sharing!
Sweet Potato Fries?
Sweet!!!!!!!!!!
My brother is a chef at Centro! Love that place!
I’m headed to NOLA in a few weeks for work. So excited to get back there again! My friends and I took a trip in college over 4th of July in 2005 just before Katrina hit. Can’t wait to get back down there! Fat Tuesday is one of my favorite food days! I’m craving a shrimp po’ boy like no other!
I can’t wait to try out that salsa! I have a pineapple slicer so that should make my life easier :)
I love your blog! I also love how close you and your mom are. My mom is my best friend as well (along with my husband, I suppose…I mean, of course ;)). Thanks for your fun, approachable, cheerful thoughts and recipes!
~A fan and fellow Iowa Girl
And your sister;)
Love from Indiana!
(though I’ll ALWAYS be an Iowa Girl)
Ha! Yes! My awesome sister, who introduced me to IGE (and who I HAD to text after leaving a comment), is another bestie. Not sure it was a good idea to start this train…
Anyway, sorry if this thread is a bit off the wall. Theresa and I simply love your great sense of humor, fun style, and terrific ideas. Thanks again!!
Looks delicious – I love fruit-based salsas. By the way, where did you get your white sweater? So pretty!
I love your mother-daughter date pics. For whatever reason (maybe our moms look a tiny bit alike?), those pictures make me so homesick for my mom. I moved from PA to FL about four and a half years ago, and I still miss my mom so much! So, thanks. I’m living vicariously through you…and my Google reader. :-)
Look fantastic!! Glad y’all had fun at the show.
I made this pineapple salsa on saturday with pulled pork! So good! The only difference I flame roasted my chilli!