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Photo by: Christopher Hirsheimer
This fiery, lively sauce hails from the Caribbean islands and is usually used to marinate meat for up to two days. I turned it into a quick and easy meal so you can have that spicy punch any time. The salsa is the perfect accompaniment, a tropical breeze designed to take down the heat you will surely feel from the sauce.
To make the salsa, in a small bowl, whisk together the honey and lime juice. Combine the pineapple, cucumber, and mint in a medium bowl, pour the dressing on it, and toss to combine. This can be made up to a day ahead and stored in the refrigerator in an airtight container.
To make the chicken, heat 2 teaspoons of the oil in a large skillet over medium-high heat. Add the chicken breasts and cook until browned and just cooked through, about 4 minutes per side. Transfer the chicken to a plate and cover with aluminum foil to keep warm.
Add the remaining 2 teaspoons oil to the pan. Stir in the scallions, pepper, garlic, ginger, allspice, and thyme and cook for 30 seconds over medium heat. Add the broth and soy sauce and cook until the liquid is reduced by half, about 3 minutes. Stir in the lime juice. Return the chicken to the pan and coat well with the sauce.
Serve the chicken topped with the sauce and the pineapple salsa on the side.
Nutritional is provided by the author.
Serving Size: 1 Chicken Breast, 2 tablespoons sauce, and 1/3 cup salsa.
Total Fat: 7g
Excellent Source of Manganese, Niacin, Phosphorus, Protein, Selenium, Vitamin B6, Vitamin C, Vitamin K.
Good Source of Iron, Magnesium, Panthothenic Acid, Potassium, Riboflavin, Thiamin, Vitamin B12, Zinc.
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