Is one of my family favourites, the perfect recipe for dinner. But because the chicken breast with pineapple and mayonnaise it is not a hot meal, being more like a salad, it can be consumed anytime.
Is a more modern recipe, our parents did not do that, first of all, they did not mix the tastes of salt with sweet, respectively, meat with fruits. By the ’90 s we started making this recipe that can be varied. Instead of chicken breast we can use any chicken meat cut into small pieces. And instead of pineapple we can use other fruits such as peaches or candied fruits.
Contents
Prepare the Chicken Breast with Pineapple
For the first time I clean the skin of chicken skin and fat, then cut it into pieces not very small, about 3-4 cm.
Then I season the meat with sea salt, freshly ground pepper, garlic powder, and I also put some soy sauce. But be careful because soy sauce is salty and there will not be too much salt on the dish.
Meat preparation
I heat a little deeper pan, in which I put olive oil (or pork lard). When the oil is hot, put the chicken to fry and stir until the pieces of meat turn white on all sides.
After the chicken pieces get colour, I put some spring onion cut short and I left about two minutes to frying.
Then I put pineapple cut in pieces (I used pineapple cans) and a little juice or pineapple juice. Let it boil until the chicken is done. I sprinkled some minced thyme on top.
After the meat was well made, I poured all the contents into a bowl and I let it cool.
During this time I prepared a home-made mayonnaise. Two egg yolks and one spoon of mustard I rubbed with sunflower oil until I got a creamy mayonnaise.
At the end I put two tablespoons of fatty yogurt ( I put Greek yogurt) and I lengthened the mayonnaise with lemon juice and a little pineapple juice. I seasoned with sea salt and freshly ground pepper.
Whoever wants can use the simple mayonnaise bought from the store and which can also be enriched with yogurt and lemon juice.
Finishing salad
After the meat has cooled, turn over it mayonnaise and mix it slowly. It is important that the meat has not hot because the mayonnaise can be cut when mixing.
Tasted and seasoned you needed, to the taste of everyone. At the end I put some chopped parsley and chilli on top.
Serve the chicken breast with pineapple salad with fresh bread. Delicious!
Try another delicious salad, the green bean salad with garlic cream, it’s also amazing!
Chicken Breast Salad with Pineapple and Mayonnaise
Ingredients
From chicken breast
- 500 g chicken breasts
- 435 g pineapple chunks preserve
- 2 tbsp soy sauce
- 1 teaspoon sea salt
- 1 teaspoon ground pepper freshly ground
- 1 tbsp parsley chopped
- 1 tbsp thyme chopped
- 100 ml olive oil for frying
From mayonnaise
- 2 pieces egg yolks
- 1 tbsp french mustard
- 100 ml sunflower oil
- 1/2 pieces lemon juice
- 2 tbsp Greek yogurt
- 1 teaspoon sea salt
- 1 teaspoon ground pepper freshly ground
Instructions
Prepare chicken breast
- For the first time we clean the skin of chicken skin and fat, then cut it into pieces not very small, about 3-4 cm.
- Then season the meat with sea salt, freshly ground pepper, garlic powder, and I also put some soy sauce, but be careful because soy sauce is salty and there is not too much salt on the meat.
Meat preparation
- Heat a little deeper pan, in which we put olive oil (or pork lard). When the oil is hot, put the chicken to fry and stir until the pieces of meat turn white on all sides.
- After the chicken pieces get colour, I put some chopped spring onion and I left about two minutes to frying.
- We put pineapple cut pieces (I used pineapple cans) and a little pineapple juice. We let it boil until the chicken is done approximate 30 min. I sprinkled some minced thyme on top.
- After the meat was made, we poured all the contents into a bowl and let it cool.
- During this time I prepared a home-made mayonnaise, two egg yolks and one spoon of mustard I rubbed with sunflower oil until I got a creamy mayonnaise. At the end I put two tablespoons of fatty yogurt ( I put Greek yogurt) and I lengthened the mayonnaise with lemon juice and a little pineapple juice. I seasoned with sea salt and freshly ground pepper.
- Whoever wants can use the simple mayonnaise bought from the store and which can also be enriched with yogurt and lemon juice.
Finishing salad
- After the meat has cooled, turn over it mayonnaise and mix it slowly. It is important that the meat is not hot because the mayonnaise can be cut when mixing.
- We tasted and seasoned if needed, to the taste of everyone. At the end we put some chopped parsley and chili on top.
- Serve as fresh bread.
Notes
