Ingredients
Pineapple Pico de Gallo:
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3/4 cup diced fresh pineapple
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1/4 cup diced red onion
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1/4 cup minced jalapeno pepper
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1/4 cup diced tomato
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3 tablespoons minced fresh cilantro
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2 tablespoons fresh lime juice
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1 pinch salt
Key West Chicken and Shrimp:
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1/2 cup orange juice
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1/2 cup minced jalapeno pepper
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1/4 cup white wine vinegar
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1 lime, zested and juiced
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2 tablespoons avocado oil
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2 tablespoons honey
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2 tablespoons soy sauce
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1 tablespoon granulated garlic
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1/4 teaspoon salt and freshly ground black pepper, or to taste
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4 boneless skinless chicken breasts
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1 pound medium shrimp, peeled and deveined
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lime wedges (optional)
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fresh cilantro sprigs (optional)
Directions
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Combine pineapple, red onion, 1/4 cup minced jalapeño, tomato, 3 tablespoons cilantro, 2 tablespoons lime juice, and 1 pinch salt in a non-reactive bowl, and toss to mix well. Refrigerate until ready to use.
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In a bowl with a cover, stir together orange juice, 1/2 cup minced jalapeño, white wine vinegar, zest and juice of 1 lime, avocado oil, honey, soy sauce, granulated garlic, salt, and black pepper.
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Pound chicken to a uniform thickness and place in an 11x7-inch baking dish. Pour half the marinade over chicken, cover, and refrigerate for 1 hour, turning about halfway through.
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Cover and refrigerate remaining marinade until ready to use.
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After chicken has marinated 45 minutes, place shrimp into the bowl with remaining marinade, and toss to coat shrimp well. Cover and refrigerate for 15 minutes.
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Remove shrimp from marinade but do not dry. Place shrimp on metal skewers and refrigerate until ready to use. Discard marinade.
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Preheat an outdoor grill for medium heat. Clean and oil the grates, using tongs and an oil-saturated paper towel.
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Remove chicken from marinade, but do not dry. Discard marinade.
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Grill chicken until meat is no longer pink and juices run clear, 4 to 5 minutes per side, depending on thickness. An instant-read thermometer, inserted into the thickest part of chicken, should read at least 165 degrees F (74 degrees C). Remove to a plate and keep warm under a foil tent.
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Grill shrimp skewers until shrimp is opaque and has some color from the grill, 1 to 2 minutes per side.
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Serve each chicken breast with pineapple pico de gallo. Top with grilled shrimp; garnish with lime slices and cilantro.
Nutrition Facts (per serving)
| 489 | Calories |
| 13g | Fat |
| 25g | Carbs |
| 65g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 489 | |
| % Daily Value * | |
| Total Fat 13g | 17% |
| Saturated Fat 3g | 13% |
| Cholesterol 341mg | 114% |
| Sodium 1494mg | 65% |
| Total Carbohydrate 25g | 9% |
| Dietary Fiber 2g | 6% |
| Total Sugars 17g | |
| Protein 65g | 130% |
| Vitamin C 62mg | 69% |
| Calcium 145mg | 11% |
| Iron 2mg | 12% |
| Potassium 777mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
