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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
    Cook Time20 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

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    I’m Erin Chase…

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