Pineapple Salsa on Lemon Paprika Grilled Chicken. A summer-fresh, quick, healthy and delicious meal you’ll want to make all season long.
This Pineapple Salsa is one we have made many times before, during the summer especially, when we use it as a delicious compliment to grilled chicken, pork chops and even grilled fish. It makes a fine addition to weekend get togethers too, served with tortilla chips.
There is nothing like fresh salsa during the summer season when fresh vegetables and herbs can make such a delicious difference to the great blend of bright flavours. The downside of a great fresh salsa is all that chopping, especially if you are entertaining a large group at a summer barbecue or party.
The best salsa, for tortilla chips, is always when the ingredients are finely and evenly chopped. Chunky salsa are fine in their place, but a giant chunk of onion or tomato is often hard to balance on those fragile chips. In those cases finer is better…mushy is not.
Last week when I tested the Philips Avance Collection ProMix Titanium Hand Blender, I was impressed by how well the immersion blender attachment handled pureeing our new Grilled Vegetable Soup Recipe. I liked how the Hand Blender’s intuitive SpeedTouch technology is so easy to use, it automatically sets the right speed, so there is less chance of splattering. The large triangular head, incorporating the ProMix blending technology and 300 watts of power, blended the soup incredibly quickly and smoothly. It left my old immersion blender in the dust.
I was also intrigued with one of the attachments that came with the Hand Blender, which looked like a pretty standard chopper attachment but it also had a basket-like insert. It turns out that the chopper blades are at the top of that basket, so that when the veggies, nuts, chocolate, etc, reach the right size, they fall right through the holes into the bottom, maintaining a consistent size. I was intrigued.
The problem with food processors and conventional blenders is that it is next to impossible to chop all of the ingredients evenly for a salsa, for example. This Hand Blender conquers that challenge very well indeed. The photo below shows the onions, peppers, and jalapeños for this salsa, chopped to perfect size in just a few seconds. The pineapple was up next, and it was also perfect! Small, evenly sized pieces of pineapple resulted, with just enough juice extracted to keep the salsa looking bright and colourful.
Spouse, I think, was even more impressed than I was. Admittedly, she is a natural skeptic, but was very taken with the ability of the Hand Blender to finely chop onions with ease. Chopping onions is one of her pet hates in the kitchen and no solution for the “teary-eyed” onion issue has ever worked. Now she can chop a ton of onions in no time…and no tears.
We tested the Philips Avance Collection ProMix Titanium Hand Blender for a couple of weeks in our kitchen and it has exceeded expectations at every use. We’ll be using it for everything from pureed sauces and soups to chopped nuts and smoothies from now on. It gets a big thumbs up from our whole family.
For more information on the Philips ProMix Titanium Hand Blender, please visit their website.
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- 4 boneless chicken breasts
- 1/2 tsp salt
- 1/4 tsp black pepper
- juice of 1/2 large lemon
- zest of 1/2 large lemon
- 2 tbsp paprika or smoked paprika
- 1 tbsp olive oil
- 1/2 a fresh golden pineapple diced into 3/4 inch chunks
- 1 small red onion diced into 3/4 inch chunks
- 1 Jalapeno pepper (more or less to taste) diced into 3/4 inch chunks
- 2-3 baby bell peppers diced into 3/4 inch chunks
- 2 tbsp chopped chives
- 1 clove finely minced garlic
- pinch of salt and pepper to season
- 1/2 tsp ground cumin
Mix all of the ingredients in the marinade together and pour over the chicken breasts in a large sealable plastic bag.
Marinate in the fridge for only 15-20 minutes.
Grill for about 5 minutes per side or until the chicken breasts fully cooked through.
Serve with the pineapple salsa spooned over the chicken breasts
Use the Philips Hand Blender DropChop attachment to finely chop the pineapple, onion, bell peppers and jalapeno pepper.
Add all of the remaining ingredients and let the salsa sit, covered at room temperature for an hour or more to let the flavours blend together well.
Serve over the grilled chicken.
Rock Recipes is pleased to have Philips as sponsor for this post. Both product and compensation were provided for this recipe post. The opinions expressed in this post are entirely my own.
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