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Grilled Chicken with Cucumber-Pineapple Salsa

August 10, 2011 by Erin, The $5 Dinner Mom 6 Comments

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grilled chicken with cucumber pineapple salsa

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!!!

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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!
Prep Time5 minutes minutes
Cook Time20 minutes minutes
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.

 

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Filed Under: Budget Friendly Recipes, Homemade Recipes, Recipes from the Garden

Comments

  1. Kristen says

    August 10, 2011 at 5:27 pm

    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!

    Reply
  2. mary w says

    August 10, 2011 at 5:50 pm

    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.

    Reply
  3. Kim says

    August 10, 2011 at 8:09 pm

    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.

    Reply
  4. Tina Miles says

    August 10, 2011 at 8:18 pm

    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.

    Reply
    • Erin, The $5 Dinner Mom says

      August 12, 2011 at 4:26 pm

      Sounds lovely Tina! I’m due for a good chicken salad…haven’t made it in a while!

      Reply

Trackbacks

  1. Keep Cool as a Cucumber This Summer With These 12 Refreshing Recipes | Amazing World - News says:
    July 3, 2014 at 5:22 am

    […] via $5 Dinners […]

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