Up next on the Grow. Eat. $ave. calendar for this year is cucumbers. I’ve had more cucumbers in my kitchen in the last 2 weeks than I know what to do with…both from my garden, and from a friend’s garden. I’ve been enjoying them on salads, as well as soaked in balsamic vinegar with some kosher salt and pepper (nom, nom, nom!).
And last night I tried this cucumber pineapple salsa. To mix things up a bit!
Think….burst of sweet and sour citrus flavors…as the cucumber takes on a little lime flavor and the pineapple adds the perfect sweet balance…plus a little kick and heat from the jalapeno. A fabulously tasteful and simple dinner!
Perfect atop grilled chicken, and also tasted great on the salad too!!!
Grilled Chicken with Cucumber-Pineapple Salsa
A burst of sweet and sour citrus flavors, plus a little kick and heat from the jalapeno. A fabulously tasteful and simple dinner!
Servings - 4 servings
Ingredients
- 1 large cucumber
- 1/2 pineapple diced
- 1 small jalapeno seeded and chopped
- 3 sprigs cilantro
- 1/4 cup lime juice
- Salt and pepper
- 4 small boneless, skinless chicken breasts grilled
- side salad
Instructions
- Dice the cucumber. Dice the fresh pineapple. Finely chop the jalapeno. (And wash hands well. And don't touch your eyes. or lip. or pick your nose! *burn*) Run your knife through the cilantro.
- In a mixing bowl, toss together the cucumber, pineapple, jalapeno, cilantro, lime juice and some salt and pepper.
- The salsa can be made ahead and refrigerated up to a day in advance.
- Grill the chicken until cooked through, about 8 to 10 minutes per side. Cooking time may vary depending on thickness of the chicken. Spread the cucumber-pineapple salsa over the top.
- Serve Grilled Chicken with Cucumber-Pineapple Salsa and small side salad.
Kristen says
This looks good, and I happen to have an abundance of cucumbers right now too, so I will add it to my list for this week!
mary w says
Erin – Make some refrigerator pickles with your excess cucumbers. 1/2 waterm 1/2 vinegar, some spices (dill seed, celery seed, hot peppers, garlic cloves,whatever you like) and a tablespoon of kosher salt. They will keep for months in the frig.
Kim says
Macaroni Salad
This makes a lot, but we eat it as a main dish.
16 oz. elbow macaroni, cook and drain, cooled ($.75 at Publix, BOGO last week)
2 med cucumbers, chopped, (free from my garden)
2 med tomatoes, diced, (free from my garden)
2 tbsp bacon bites, (Foodland, approx. $.50)
1/2 cup Miracle Whip, more if needed, (approx. $1.00)
salt and pepper to taste
Mix all in a large bowl. Serve.
$2.25 if used as main dish.
Tina Miles says
This one is so simple it doesn’t deserve its own post: Chop up cooked chicken, cut grapes in quarters, chop up a seeded cucumber, and throw in some chopped nuts (I love almonds). Mix it with poppy seed dressing and you have the ONLY way I like chicken salad. I love it on buns or pitas.
Erin, The $5 Dinner Mom says
Sounds lovely Tina! I’m due for a good chicken salad…haven’t made it in a while!