Idahoan® Chicken Broth Mashed Potatoes with Blackened Grilled Chicken and Roasted Pineapple Salsa

Prep Time icon
Ready in 35 minutes
Prep difficulty icon
Complexity: Slight Challenge
Number of Servings Icon
Serves 4 People
Recipe icon
Entrée

Idahoan® Chicken Broth Mashed Potatoes with Blackened Grilled Chicken and Roasted Pineapple Salsa
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Bursting with flavor with a bit of heat in the seasoned chicken, sweet and spicy salsa and smooth and creamy mashed potatoes.
Ingredients
  • 4 boneless, skinless chicken breasts
  • Prepared blackened seasoning
  • 1 4-oz. package Idahoan® Chicken Broth Mashed Potatoes
Roasted Pineapple Salsa
  • ½ pineapple, peeled, cored, and cut into ½ inch spears
  • 1 cup red bell pepper, stem and seeds removed, cut into quarters
  • ¼ cup fresh cilantro, roughly chopped
  • Fresh lime juice, about 1 tablespoon or more to taste
  • 1 teaspoon garlic, finely chopped
  • 1 tablespoon green onion, white and green parts, chopped
  • 2 tablespoons red onion, diced
  • ½ jalapeño, small dice, (optional)
  • Dash salt and pepper
Instructions
  1. Pre-heat grill to 350°
  2. Trim fat off the chicken and pound to 1 ½ inches, if too thick, using the flat side of a meat mallet.
  3. Liberally season the chicken with the blackened seasoning on both sides. Place on the grill and cook until internal temperature is 155°, turning occasionally. While chicken is grilling, roast the pineapple and peppers on the grill for the salsa. (Recipe below)
  4. Remove the chicken from grill to a plate and cover with foil or move to the cooler side of the grill to rest for 8-10 minutes. (The chicken will continue to cook to 160-165°).
  5. Prepare Idahoan® Chicken Broth Mashed Potatoes following package instructions. Keep warm.
Roasted Pineapple Salsa
  1. Pre-heated grill to 350°
  2. Place pineapple and red pepper directly on the grill until lightly charred. About 2 minutes per side.
  3. While pineapple and peppers are grilling, mix the cilantro, lime juice, garlic, green and red onion, and jalapeño, salt and pepper together in a medium size bowl.
  4. Dice the pineapple (saving the juices) and the pepper and add to the remaining ingredients. Toss together. Adjust seasonings and lime juice if needed. Let sit 10 minutes to marinate flavors before serving.

To serve: Divide Idahoan® Chicken Broth Mashed Potatoes between four plates. Slice each chicken breast on the diagonal into ½ inch slices and nestle next to the potatoes. Top chicken with salsa and garnish with cilantro.[/br]

 

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