Recipe: Seared Chicken w/Fresh Pineapple, Ginger & Mint Salsa

CHARLOTTE, NC (WBTV) - Seared Chicken with Fresh Pineapple, Ginger and Mint Salsa

Chef Jack Acheson, The Round Bistro, Gastonia


1 Cup fresh pineapple, finely chopped

3 tablespoons fresh mint, chopped

2 tablespoons red onion, finely chopped

1 tablespoon fresh lemon juice

3/4 teaspoon fresh ginger root, peeled and grated

In a small bowl, stir together all ingredients and set aside.


4 boneless skinless chicken breast

1 teaspoon no salt chili powder

1/2 teaspoon dried thyme

1/4 teaspoon ground allspice

1/4 teaspoon black pepper

1/4 teaspoon kosher salt

Prepared Pineapple salsa.

1. Mix all the spices and herbs in a small bowl.

2. Spray a non-stick pan with pan spray and heat over medium heat.

3. Season each chicken breast with spice mix on shiny side of chicken.

4. Cook chicken seasoned side down for 4 minutes.

5. Turn chicken and cook 2 to 4 minutes or until firm and no pink is in the center of breast. 165 degrees.

6. Remove from heat and serve over rice and top with prepared salsa.

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