Pan Seared Chicken with Tomato Pineapple Salsa Over Jalapeno Quinoa and Balsamic Reduction

Serves 4


4, 6 ounce boneless skinless chicken breasts, cut lengthwise
1 C canned seasoned diced tomatoes, such as basil and garlic flavored, drained
4 rings of canned pineapple cut into small chunks, reserving just a few T of the juice
1/3 small white onion chopped
1 large clove of garlic, chopped finely
½ t dried basil leaves
1/3 white wine such as a Riesling (or chicken stock)
3 T fig balsamic vinegar or other sweet, dark balsamic, cooked to thicken for about 5 minutes
2 T canola oil
1 T jalapeno oil if you have it, for the quinoa
1 C quinoa
¼ t ground coriander powder
Sprinkling of hot chili flakes
1 T salted butter
Salt and pepper


  • Heat 1 ½ C water and some salt as well as the jalepeno oil in a saucepan. When boiling add the quinoa. Stir, turn heat to very low, keep covered and cook for 20 minutes.
  • Heat a large saucepan to high and add 1 T canola oil. Add the onions and a little salt and pepper and cook until they are soft but some are browned. Add the pineapple juice, tomatoes, pineapple and chili flakes. Toss to coat and let cook until hot and all the flavors are cooked together which only takes a few minutes. Add the dried basil and a little more salt and pepper. Stir for a minute and then remove all the ingredients to a bowl and cover it. Do not wipe out the pan. Bring it back to medium high heat and add 1 T canola oil. Making sure the chicken is room temperature, sear on both sides for about 2-3 minutes and then turn the pan to medium low and let cook for about 4 minutes so the chicken can finish cooking on the inside. Now, add the wine and let it reduce for about 3 minutes. Add 1 T of the reduced balsamic and toss. By now your chicken should be just barely done. It’s important that all your pieces be the same size and not too thick so they cook evenly and not get over done. Now add back in the salsa, and stir it in with all of the balsamic and pan juices.
  • To serve, arrange the chicken over the quinoa and top with the salsa.

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