I saw this recipe on FrugalFlambe, which I *highly* recommend. (click “FrugalFlambe” to go to the recipe) It’s one of the food blogs I read regularly and the recipes are easy and tasty! I have a few modifications and notes.
Firstly, this recipe really wasn’t expensive. We even used fresh pineapple and fresh cilantro but you could easily sub canned pineapple (which the original recipe actually calls for) and dry cilantro.
- Pineapple substitutes: Either 1 (15 oz) can of pineapple or one cup of fresh diced pineapple.
- Cilantro substitutes: 2 TBSP of fresh cilantro or 2 tsp of dry cilantro
Secondly, it was really tasty! A really amazing combination of sweet salty and spicy. Jacob rates my dinners on a scale of “once a week”, “once a month”, “occasionally” and “wasn’t that a nice experiment”. This recipe got a “once a month” because he felt that the novelty of the combination would wear off if we ate it more often.
Thirdly, and this is very important in my house… no leftovers! Well, technically I had like one chicken tender left over but I ate very light tonight. Normally this would have been just perfect for us. I will note, I would either half the chicken or double the salsa. The full chicken recipe would yield 4 servings. Even with it halfed, I was still wishing I had just a LIIIIITLE more salsa. Yum!