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Tex-Mex Chicken with Pineapple Salsa
Tex-Mex Chicken with Pineapple Salsa

Tex-Mex Chicken with Pineapple Salsa

with Zesty Lime Rice & Smoky Red Pepper Crema

Recipe Development Team
Recipe Development TeamPublished on August 07, 2024

We can never get enough of sweet and savory combos for dinner, which is why we’re head-over-heels for this Tex-Mex flavored dish with a tropical twist. Pork chops get a rub of Southwest spices, then get seared until juicy. The pineapple actually makes not one, but two appearances: The juice is simmered with spices and lime to form a tantalizing pan sauce, while the fruit is chopped and stirred into a fresh salsa. It’s all served with zesty rice and smoky red pepper crema.

Tags:
Protein Smart
Calorie Smart
Allergens:
Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes
DifficultyEasy

Ingredients

serving amount

¾ cup

Jasmine Rice

2 unit

Scallions

¼ ounce

Cilantro

1 unit

Lime

4 ounce

Pineapple

1 unit

Tex-Mex Paste

10 ounce

Chicken Cutlets

1 tablespoon

Southwest Spice Blend

2 tablespoon

Smoky Red Pepper Crema

(Contains: Milk)

Not included in your delivery

Salt

Pepper

1 teaspoon

Cooking Oil

1 tablespoon

Butter

(Contains: Milk)

Nutrition Values

/ per serving
Calories650 kcal
Fat17 g
Saturated Fat7 g
Carbohydrate80 g
Sugar12 g
Dietary Fiber2 g
Protein38 g
Cholesterol125 mg
Sodium1040 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Small pot
Strainer
Small Bowl
Medium Bowl
Paper Towel
Large Pan
Zester

Instructions

Cook Rice
1

• Wash and dry produce. • In a small pot, combine rice, 11⁄4 cups water (21⁄4 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

Prep & Mix Sauce
2

• While rice cooks, drain pineapple over a small bowl, reserving juice; roughly chop. Zest and quarter lime. Roughly chop cilantro. Trim and thinly slice scallions. • To bowl with pineapple juice, stir in Tex-Mex paste, juice from half the lime, and 2 TBSP water (3 TBSP for 4 servings).

Make Salsa
3

• In a medium bowl, combine chopped pineapple, cilantro, scallions, and a squeeze of lime juice to taste. Season with salt and pepper.

Cook Pork
4

• Pat pork* dry with paper towels and season all over with half the Southwest Spice Blend (all for 4 servings), salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. TIP: If seasoning begins to burn before pork is cooked through, reduce heat to medium. • Turn off heat; transfer to a cutting board to rest for at least 5 minutes. Wipe out pan.

Swap in chicken* or steak* for pork; cook chicken until browned and cooked through, 4-6 minutes per side, or cook steak to desired doneness, 5-7 minutes per side.

Cook Pan Sauce
5

• Return pan used for pork to medium- high heat. Add Tex-Mex paste mixture and bring to a simmer. Cook, stirring occasionally, until slightly reduced, 2-3 minutes. • Remove from heat; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted.

Use pan used for chicken or steak here.

Finish & Serve
6

• Fluff rice with a fork; stir in lime zest and season with salt and pepper. • Thinly slice pork crosswise. • Divide rice between bowls and top with pork. Drizzle pork with pan sauce; garnish with pineapple salsa and smoky red pepper crema. Serve with any remaining lime wedges on the side.

Thinly slice chicken or steak against the grain.

Chicken is fully cooked when internal temperature reaches 165°.

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