Island Chicken with Papaya


Island Chicken with Papaya Fruit Salsa

Happy National Papaya Month!  Actually, I just looked that up, but I love any excuse to eat this yummy tropical fruit. Honestly, this is the only recipe I have ever made with papaya, but I imagine it would make an excellent frozen sorbet. If you’ve never bought a papaya before, pick one that is greenish yellow, that is firm but that you can still press your thumb into a little.


I use the papaya in a fruit salsa that is really good on chicken, grilled fish, pork chops, seasoned tofu…  feel free to add it to your favorite protein and do share the delicious results!





4 sprigs of fresh cilantro (Fun fact: If you don’t like cilantro, it may be in your genes! If you aren’t a huge fan of the stuff, don’t fret. I’ve made this recipe without it many times and it’s still really good)

Juice of 1 lime

1/3 cup jalapeño or habanero pepper jelly (I like Palmalito because they are our local brand. But there are lots of good ones out there!)

1 papaya

1 mango

1 cup fresh pineapple chunks

1 avocado





1.Rinse all unpeeled fruit and cilantro. Chop cilantro leaves finely, then measure (2 tablespoons); place in large bowl. Squeeze juice of lime into bowl; stir in pepper jelly until well blended.

2.Cut fruit into bite sized pieces (see below) and add to bowl.

Papaya: Cut in half lengthwise; remove seeds and peel. Cut up one fourth of papaya (2 cups). Reserve remainder for another use.

Mango: Cut mango away from pit. Remove peel; cut fruit (1 cup).

Pineapple: Cut, as needed.

Avocado: Cut into quarters; remove peel and cut fruit (1 1/8 cups).

3.Gently stir to coat ingredients; chill until ready to serve.




1 1/2 pounds boneless chicken cutlets

2 teaspoons garlic salt

2 tablespoons Kelapo Coconut Oil

1/4 cup fresh pre-diced red onions

4 thin slices Swiss cheese




1.Preheat large sauté pan on medium-high 2–3 minutes. Sprinkle both sides of chicken with garlic salt (wash hands).

2.Place coconut oil in pan; swirl to coat. Add chicken (wash hands); cook 4 minutes. Turn chicken over, add onions, and cook 4–5 more minutes or until internal temperature reaches 165°F. Use a meat thermometer to accurately ensure doneness.

3.Top chicken with cheese slices. Cover and cook 1 more minute or until cheese melts. Serve with Tropical Salsa

This recipe makes 8 servings, and is great as leftovers!



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