Mar 02 2012

Chicken with Peach, Plum and Pineapple Salsa

Published by at 7:52 am under Food,Local food,Recipes

Yesterday was the kind of day where you bundle up to take the dog for a walk, drop some mail in the box or set our your recycling for pick up and realize it’s WAY nicer out than you expected.  Like, it’s almost springtime and today is going to be a gorgeous day and maybe I should just skip work and hang out on the deck with a book and a unseasonable margarita but if I have to go work at least I can put on my glamorous sunglasses, roll the windows down and rock out to some song that was super cool was I was 18 but is now considered “old school”, kind of day.

Yeah, it got to a balmy 70 degrees around here which feels like heaven.  I didn’t even wear a coat.  Stunning.  And I felt I had to do right by this kind of day, not with a premature margarita (those can wait at least a week or 2) but at least with a summer-fruit-inspired dinner.

For the salsa, I had peaches and plums packed away in the freezer from last season and I had to buy a fresh pineapple.  I can totally justify buying pineapple at the store since, well, the things won’t ever grow in Maryland, no matter how hard I try and they are just delicious.  I figured the other fruits and the chicken wouldn’t force me to turn in my locavore card.

The chicken is warm and salty with a kick of spice and the fruit is light and sweet and refreshing–so summery on a day when I’m ready to just drink in warmth and sunlight.  And, paired with an easy mixed green salad, it’s super healthy–which I’m going to need since I found out our 70 degree day also heralded another harbinger of summer: opening day at Rita’s Italian Ice!

Chicken with Peach, Plum and Pineapple Salsa

Serving Size: Serves 2

Chicken with Peach, Plum and Pineapple Salsa


  • 2 boneless, skinless chicken breasts
  • 2 tablespoons blackening spice mix (jarred or homemade)
  • 2 tablespoons olive oil
  • 1/4 cup diced peaches (fresh or frozen)
  • 1/4 cup diced plums (fresh or frozen)
  • 1/3 cup diced pineapple (fresh or frozen)
  • 1 teaspoon honey
  • 1 teaspoon chopped fresh mint


Rub chicken on both sides with blackening spice mix, shake off excess. Heat olive oil in a medium skillet over medium high heat. Add chicken breasts and cook 6-10 minutes per side (depends on thickness) until internal temperature reaches 170 degrees F. Transfer to plate or clean cutting board and let them rest 5 minutes.

Meanwhile, combine remaining ingredients in a small bowl.

Slice chicken on the bias and top with salsa for serving.

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