The Salsa Socialite: Salsa Food
Grilled Chicken Teriyaki with Pineapple Sunshine Salsa
Hola Salseros,
Looking for a delicious meal to fill up on before the Friday night dancing takes over? I’ve got a special recipe that combines Latin tradition with a twist. Try it tonight!
Grilled Teriyaki Chicken with Sunshine Pineapple Chilaquiles
Ingredients:
3 Chicken Breasts marinated in Teriyaki sauce
1 ½ cups Sunshine Pineapple Salsa*
10 – 12 6’ round Corn Tortillas
2 Tsp Extra Virgin Olive Oil
Diced Monterrey Jack Cheese
*See previous recipe
Preparation:
Preheat grill to about 375 degrees F. Add marinated chicken breasts to the grill and cook on each side for 12-17 minutes until completely cooked. Slice tortillas into 1in squares and add to heated pan with olive oil. Fry the tortillas until crisp. Add Salsa to the tortillas, mix, and cook for about 5 minutes until well incorporated. Add diced Monterrey Jack cheese to taste and let melt on tortillas and salsa.
Presentation:
Center a scoop of chilaquiles on a plate and top off with grilled chicken breast. This dish is a sweet and spicy sensation that will surely get you in the mood to dance. Enjoy!
Ashanti Altovese
