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Recipe of Pineapple Stuffed with Chicken Salad
Eva

Eva

Recipe of Pineapple Stuffed with Chicken Salad
Eva

Eva

Recipe of Pineapple Stuffed with Chicken Salad
Eva

Eva

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Pineapple Stuffed with Chicken Salad

25 mins
10 mins
Low
186
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This salad recipe will be a fresh option, which also includes vitamins and minerals, with Caribbean flavors. For the flavors to intensify, you can marinate the chicken one night before and if you don't have pineapple, you can use Eva® Italian lettuce leaves to make Caribbean chicken taquitos. This chicken salad can work as a main dish, which you only need to accompany with a white rice.
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Ingredients

4 portions
  • 1/2 pineapples
  • 2 cups chicken breast, in cubes
  • 1 teaspoon garlic powder, for the chicken
  • 1 tablespoon chili flake, for the chicken
  • 1 teaspoon cumin, for the chicken
  • 1 teaspoon cinnamon, for the chicken
  • 2 tablespoons fresh coriander, for the chicken
  • to taste salt, for the chicken
  • to taste black pepper, for the chicken
  • 2 tablespoons olive oil, for the chicken
  • 1 1/2 cups black bean, cooked for salad
  • 1/2 cups red onion, finely chopped for the salad
  • 1/2 cups red pepper, diced for salad
  • 1/4 cups celery, finely chopped for the salad
  • 1 tablespoon peppermint, finely chopped for the salad
  • 2 tablespoons fresh coriander, finely chopped for the salad
  • 1/4 cups lemon juice, for the salad
  • 1 leave Italian Lettuce Eva®
  • enough peppermint, leaves, to decorate

Preparation

With the help of a knife, cup the pineapple by cutting a grid in the center, remove the pulp squares little by little with a spoon and reserve.
In a bowl, mix the diced chicken together with the garlic powder, chili flake, cumin, cinnamon, cilantro, salt, pepper and olive oil, until completely incorporated. Rest for 10 minutes.
In a hot pan, fry the chicken over medium heat until golden brown. Lower the flame and cook for 15 more minutes. Reservation.
Place the chicken in a large bowl along with the cooked beans, purple onion, red pepper, celery, diced pineapple pulp, peppermint, coriander and lemon juice; mix until incorporated. Rectify the seasoning with salt and pepper, and reserve.
Place the Eva® Italian lettuce leaves on the hollowed pineapple, add the mixture and decorate with peppermint leaves. Enjoy!

PRESENTATION

Serve the salad with Eva® Italian lettuce leaves and sauteed chicken. Garnish with cilantro.

TIPS

Let the chicken marinate a night before so the flavors intensify. If you don't have pineapple, you can use Eva® Italian lettuce leaves to make Caribbean chicken taquitos.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (9)
Kimberlucila Cigarroa
05/12/2019 23:03:53
Deliciosa receta, la prepararé
Marintias Lopez
04/12/2019 08:54:59
Se ve muy sabroso gracias
María Santa Ana Rangel Coronado
01/12/2019 03:22:55
Gracias kiwilimon
Pupe Sunshine
29/11/2019 00:19:47
se ve deliciosa muchas gracias
Marta Luna
28/11/2019 17:35:54
Gracias por compartir ricas y sencillas recetas
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