Food Stamps

Love a chicken dinner but don’t know what to make? How about something that’s good for you and even better on a food stamp budget. This chicken dinner is made with fruit and salsa, something different that packs a tasty punch of flavor. Fruit usually isn’t what you pair with chicken or dinner, but it’s also a really delicious and healthy solution if done right. This dish is a little bit like Hawaiian chicken recipes, but there’s a bit of a spicy twist.

Ingredients

• Boneless, skinless chicken breasts
• 1 can unsweetened crushed pineapple, separate pineapples and juice
• 1 tbsp. low sodium soy sauce
• 1 tbsp. honey
• 2 garlic cloves, minced
• Red pepper flakes, as desired (1/4 cup for mild spicy taste)
• 1 mango, peeled and diced
• 2 kiwis, peeled and diced
• 1/4 cup red onion, diced thin
• 1 lime, juiced
• 1 can unsweetened yellow corn
• 1 tbsp. cilantro, chopped
• Optional: jalapeno peppers, diced thin

First, open the pineapple can and strain to separate the fruit chunk from juice. Pour the juice into a baking dish and add soy sauce, garlic, honey, and red pepper. Stir these together until mixed. Slice chicken breasts into strips. You can also use a pounding mallet or pound on a clean plate to flatten. Coat chicken in the marinade in the baking dish and then place in fridge overnight, or just for 2 hours if you’re making dinner tonight. Then, create the salsa with the pineapple, mango, kiwi, red onion, lime, corn, cilantro and jalapeno peppers. Set up your grill to medium heat or you can use the broiler when you’re ready to cook the chicken. Place on the rack in the middle of the oven or you can grill the chicken as you like. It will about five minutes per side to cook each. The inside shouldn’t be pink anymore once cooked through. Serve with the salsa on the side.