Mardi Gras, or Fat Tuesday, is this Tuesday in New Orleans, and since my husband’s and my epic trip to the city a few years ago, I always try and make something fun to celebrate — even if the party’s over 1,000 miles away. This year we’re going sizzling + spicy + sweet with Cajun Chicken with Pineapple Salsa!
Ben and I had no idea what to expect when we traveled down south in 2010, but were absolutely blown away by the culture, and architecture,
the raging impromptu parties,
the beautiful scenery,
and of course, the food! New Orleans is tied with San Fran for my favorite city in the US (although I think it might have just the slightest edge) and we cannot wait to return someday for one of the biggest parties of the year – Mardi Gras.
Until then I thought I’d pay homage to the festivities by cooking up Cajun-spiced chicken breasts topped with a fresh and flavorful pineapple salsa sporting the colors of Mardi Gras: yellow pineapple, green cilantro and jalapeno, and purple onion. Though this Mardi Gras Salsa might not be a staple in the south, the bold taste reminded us of all the yummy dishes we had in NOLA.
Start by making the Pineapple Salsa, which calls for 2 cups fresh pineapple. Breaking down a fresh pineapple isn’t as intimidating as it might seem. Here I’ll show you! First chose a pineapple that’s more yellow then green, then pull on a frond on the top. If it comes out easily, it’s ripe. Next, using a very sharp knife, slice the top and bottom off.
Now use the knife to cut the peel away. Just follow the curve of the pineapple and don’t worry if some knobs get left behind. Just clean it up with your knife afterwards.
Slice the pineapple in half lengthwise, then slice each half in half again, to make quarters. Turn each quarter on a flat side, then slice the core out on the diagonal.
Turn the quarter onto its now-flat side, then slice. Fresh pineapple for all!
To the pineapple add 1/2 seeded & minced jalapeno, and 2 Tablespoons chopped cilantro.
Finally add 1/4 cup minced red onion, and the juice of 1 lime.
Season with salt and pepper then mix to combine. Pineapple Salsa = done!
Next, brush a chicken breast on both sides with extra virgin olive oil then season with bold and spicy Cajun seasoning. I like making Emeril’s Essence. Saute the chicken over medium-high heat for 4-5 minutes a side then move to a plate.
Top with the bright, sweet & spicy salsa, then enjoy!
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