Mexican-Spiced Chicken
with Charred Pineapple Salsa & Mixed Greens Salad
- Milk
- Eggs
Mild-tasting pork loves a little something sweet, which we think pairs beautifully with spicy heat. Lucky you, tonight’s dinner has it all! Succulent pork tenderloin is seared with our Mexican Spice Blend, roasted to perfection, and topped with an amazing charred pineapple and jalapeño salsa. We pile on more fresh flavor with tender greens dressed in a creamy spice-kissed dressing. Cheers to perfect pairings!
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Red Onion
1 unit
Jalapeño
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Lime
10 ounce
Chicken Cutlets
1 tablespoon
Mexican Spice Blend
2 ounce
Mixed Greens
4 ounce
Pineapple
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Drain pineapple over a small bowl, reserving liquid (you’ll use it later). Mince jalapeño, removing ribs and seeds for less heat. Zest and quarter lime. Halve and peel onion; thinly slice one half. Finely chop remaining until you have ½ tsp (1 tsp for 4).
• Heat a drizzle of oil in a large pan over high heat. Add pineapple and cook, stirring, until lightly charred and tender, 1-3 minutes. • Turn off heat. Transfer pineapple to a plate. Wipe out pan.
• Pat pork dry with paper towels; season all over with half the Mexican Spice Blend (you’ll use the rest later), and a big pinch of salt and pepper. • Heat a drizzle of oil in same pan over medium heat. Add pork and cook, turning occasionally, until browned all over, 3-5 minutes. • Place pork on a baking sheet. Roast on top rack until cooked through, 6-10 minutes. Transfer to a cutting board to rest.
Swap in chicken or steak for pork. Cook chicken until browned and cooked through, 3-5 minutes per side, or cook steak to desired doneness, 5-7 minutes per side. (Skip roasting.)
• While pork roasts, in a medium bowl, combine charred pineapple, minced onion, ¼ tsp sugar (½ tsp for 4 servings), and as much jalapeño as you like (we used half). Season with salt and pepper to taste.
• In a second medium bowl, combine sour cream, mayonnaise, lime zest, reserved pineapple juice, remaining Mexican Spice Blend, 2 TBSP olive oil (4 TBSP for 4 servings), and juice from half the lime. • In a large bowl, toss together mixed greens, half the dressing, and as much sliced onion as you like. Season with salt and pepper.
• Thinly slice pork crosswise. • Divide salad and pork between plates. Top pork with charred pineapple salsa and remaining dressing. Serve with any remaining lime wedges on the side.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Customers found this dish delicious, with the charred pineapple salsa adding a delightful twist 🍍.
- Ease of prep: The recipe was straightforward to prepare, with clear instructions for charring the pineapple and cooking the meat.
- Suggestions: Consider adding extra greens, like a head of romaine, to bulk up the salad portion.
