Tag Archive: Pineapple Salsa


My menu planning is based on what is on sale, and I tend to use ingredients available at a discount to make variations of other recipes.  Lately the local market has been running sales on thinly sliced chicken breast.  I also happened to have half a jar of pineapple salsa leftover, and some honey goat cheese I had bought on a BOGO sale.  This was improvised after getting home from work one night using items on hand.

10 chicken cutlets (ideally pounded thin, but I was in a rush and some were a little thick)

1 1/2 small logs honey goat cheese

1 c. shredded cheese (I used colby jack)

2 Tbsp. minced garlic

1/2 jar pineapple salsa

Preheat oven to 350 F.

Pour salsa in bottom of a 13 x 9 baking dish, reserving 1/4 c.

Mix honey goat cheese, garlic and 1/4 c. shredded cheese.

Place spoon of cheese mixture on each cutlet and roll, placing seam side down in salsa in baking dish.

Spoon remaining salsa over chicken pieces.

Top with remaining shredded cheese.

I served this with one of my go to side dishes, Minute Rice Multigrain Medley mixed with a Dole Chopped Salad mix.





1 jar Trader Joe’s Pineapple Salsa

Perdue Chicken Tenders

2 C. Mexican shredded cheese

Pour salsa in bottom of 13 x 9 baking dish.

Arrange chicken tenders to fill dish.

Top with shredded cheese.

Cover with foil and bake 350F for 25 minutes.

This was soooooooo yummy.



12 chicken cutlets

16 oz. sharp cheddar cheese cut into 12 equal size pieces

2 jars Trader Joe’s Pineapple Salsa (ingredients you can pronounce and only 120 mg. sodium)

Trader Joe's Pineapple Salsa

Pour 1/2 jar of salsa into 2 baking dishes 13 x 9.

Roll chicken pieces around cheese cuts, and place seam side down in the salsa lined dishes.

Spoon remaining salsa over chicken and bake for 35 minutes at 325 F.

This is my new favorite salsa!!

I served this with Minute Multi-Grain Medley mixed with sauteed chopped onions and peppers with chick peas.   I tossed in some leftover halved mini heirloom tomatoes.




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