Although pineapple may be available year-round, its peak season runs from March to July. So take advantage of this sweet treat and use it in different dishes like this chicken breast with grilled pineapple and tomatillo salsa. In addition to its delicious taste, this fruit is a great source of vitamin C and an enzyme (proteolytic enzyme bromelain) that can help relieve indigestion. You can also try this recipe over steamed rice for a complete meal, perfect for lunch or dinner.
2 tablespoons canola oil, plus more for oiling the grill
½ large sweet white onion (such as Vidalia),
cut into thick rings
6 pineapple spears
Salt and pepper to taste
1 ½ cups tomatillo salsa
2 tablespoons chopped cilantro
1 tablespoon lime juice
4 skinless, boneless chicken breast halves
Method: Brush onions and pineapple with one tablespoon of the oil then season with salt and pepper. Grill, flipping once, until just charred in spots and softened, six to eight minutes total; transfer to a plate. When cool enough to handle, roughly chop onions and pineapple and transfer to a bowl. Add tomatillo salsa, cilantro, lime juice, salt and pepper and toss gently to combine. Brush chicken all over with remaining tablespoon of oil and season with salt and pepper. Grill or bake until deep golden brown all over and cooked through, eight to 10 minutes total. Transfer chicken to a platter, spoon grilled pineapple salsa over the top and serve immediately.
Nutrition: Per serving: 300 calories (90 from fat), 10g total fat, 1.5g saturated fat, 75mg cholesterol, 930mg sodium, 20g total carbohydrate (1g dietary fiber, 18g sugar), 30g protein.
—Recipe courtesy of Whole Foods Market