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Celebrate International Happy Day with this chicken and pineapple salsa recipe

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Today is International Happy Day and the very first day of Spring! It's been a long, hard winter for most of us and it's time to celebrate the near-end of all that nasty weather. Enjoy this recipe tonight with a glass of sweet white wine and a toast be Spring Happiness!

Next week we will begin lesson three of our herb series.

Chicken with Fresh Pineapple Salsa

Makes 4 servings


  • 1 teaspoon extra virgin olive oil

  • 4 boneless skinless chicken breasts

Salsa Ingredients:

  • 2 slices fresh pineapple, each 1/2-inch thick, patted dry

  • 1 cup whole strawberries, diced

  • 1/4 cup finely chopped white or yellow onion

  • 3 to 4 tablespoons chopped fresh mint leaves or 1 to 2 tablespoon McCormick's Mint Flakes

  • 4 boneless, skinless chicken breast halves (about 4 ounces each), all visible fat discarded

  • 2 teaspoons Lawry's Mediterranean Herb Seasoned Salt

Note: The Mediterranean Herb Seasoned Salt is probably all the salt you will need, add more if desired.


  1. Preheat the grill to medium high. Brush a grill pan or grill rack with the oil.

  2. Heat the grill pan or rack on the grill for about 2 minutes, or until hot. Grill the pineapple for 2 minutes on each side. Transfer to a cutting board and let cool slightly, about 2 minutes, before chopping.

  3. Meanwhile, in a medium bowl, stir together the remaining salsa ingredients except the lemon. Grate 1 teaspoon lemon zest, reserving the lemon. Stir the zest and chopped pineapple into the strawberry mixture. Set aside.

  4. Sprinkle both sides of the chicken with the Mediterranean Herb Seasoned Salt blend.. Grill for 5 minutes on each side, or until no longer pink in the center. Transfer to plates. Squeeze the reserved lemon over the chicken. Serve with the salsa on the side.



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