Spicy Chicken & Pineapple Salsa

Spicy Chicken & Pineapple Salsa
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Super Spicy with a hint of Szechuan

Not so spicy but nice. This chicken recipe is a fresh Szechuan fusion, that in my opinion, is a killer of a dish.

Spicy Chicken & Pineapple Salsa Recipe

By Vam Published: May 27, 2012

  • Yield: 2 Servings
  • Prep: 5 mins
  • Cook: 20 mins
  • Ready In: 30 mins

A sweet and spicy chicken recipe



    Generously coat chicken thighs with szechuan sauce, brown sugar and a bit of sea salt. Make some nice deep gashes with a sharp knife to ensure the sauce seeps in.
    Drizzle with sesame seed oil and place in preheated oven on high for 20 minutes. When done, remove and set aside.

    Cut out a few thin strips of the central stem of the romaine lettuce, and roughly chop up the rest. Cube the pinepple and half the cherry tomatoes.
    Make a simple dressing with lemon juice, olive oil, salt and pepper.
    Pour over vegetables and give them a good rub-over to ensure evenly coated. Plate up.
    Place a thigh or two along side the salad and sprinkle with sesame seeds .
    The long strips of romaine you cut out earlier are for garnishing actually! You can skip this if you're not too bothered, but I'd do it because it gives the impression of an extra vegetable in the salad. I know it's cheating but you can fool anyone, believe me.
    Drizzle some of the oven juices and you're ready to tuck in.
    Not bad, eh?!



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