Key West Chicken and Shrimp Recipe

Key West Chicken and Shrimp with Pineapple Pico de Gallo

Ingredients

Pineapple Pico de Gallo:

• 3/4 cup diced fresh pineapple
• 1/4 cup diced red onion
• 1/4 cup minced jalapeno pepper
• 1/4 cup diced tomato
• 3 tablespoons minced fresh cilantro
• 2 tablespoons fresh lime juice
• 1 pinch salt

Key West Chicken and Shrimp:

• 1/2 cup orange juice
• 1/2 cup minced jalapeno pepper
• 1/4 cup white wine vinegar
• 1 lime, zested and juiced
• 2 tablespoons avocado oil
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 1 tablespoon granulated garlic
• 1/4 teaspoon salt and freshly ground black pepper, or to taste
• 4 boneless skinless chicken breasts
• 1 pound medium shrimp, peeled and deveined
• Lime wedges (optional)
• Fresh cilantro sprigs (optional)

Directions

Step 1: Combine pineapple, red onion, 1/4 cup minced jalapeo, tomato, 3 tablespoons cilantro, 2 tablespoons lime juice, and a pinch of salt in a non-reactive bowl. Toss to mix well. Refrigerate until ready to use.

Step 2: In a bowl with a cover, stir together orange juice, 1/2 cup minced jalapeo, white wine vinegar, zest and juice of 1 lime, avocado oil, honey, soy sauce, granulated garlic, salt, and black pepper.

Step 3: Pound chicken to an even thickness and place it in an 11x7-inch baking dish. Pour half of the marinade over the chicken, cover, and refrigerate for 1 hour, turning halfway through. Keep the remaining marinade in the fridge until needed.

Step 4: After the chicken has marinated for 45 minutes, add the shrimp to the bowl with the remaining marinade, tossing to coat. Cover and refrigerate for 15 minutes.

Step 5: Remove shrimp from the marinade but do not dry. Place the shrimp on metal skewers and refrigerate until ready to use. Discard the marinade.

Step 6: Preheat an outdoor grill to medium heat. Clean and oil the grates using tongs and a paper towel soaked in oil.

Step 7: Remove the chicken from the marinade, but do not dry it off. Discard the marinade. Grill the chicken until no longer pink and juices run clear, about 4 to 5 minutes per side, depending on thickness. The internal temperature should reach 165F (74C).

Step 8: Transfer the grilled chicken to a plate and keep warm under a foil tent. Grill the shrimp skewers until opaque and slightly charred, about 1 to 2 minutes per side.

Step 9: Serve each grilled chicken breast with a generous portion of pineapple pico de gallo. Top with grilled shrimp, and garnish with lime slices and fresh cilantro sprigs, if desired.

Nutrition Facts (per serving):

• Calories: 489
• Total Fat: 13g (17% Daily Value)
• Saturated Fat: 3g (13% Daily Value)
• Cholesterol: 341mg (114% Daily Value)
• Sodium: 1494mg (65% Daily Value)
• Total Carbohydrates: 25g (9% Daily Value)
• Dietary Fiber: 2g (6% Daily Value)
• Total Sugars: 17g
• Protein: 65g (130% Daily Value)
• Vitamin C: 62mg (69% Daily Value)
• Calcium: 145mg (11% Daily Value)
• Iron: 2mg (12% Daily Value)
• Potassium: 777mg (17% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.