Grilled Chipotle Chicken with Pineapple Salsa

This Grilled Chipotle Chicken with Pineapple Salsa is the perfect summer recipe! Chicken breasts are marinated in a chipotle lime mixture, grilled, and then topped off with an easy pineapple salsa you’ll want to put on everything. Easy and delicious.

It’s that time – grilling time! So be sure to check out these Grilled Hawaiian Teriyaki Chicken Skewers, this Awesome Grilled Salmon with Avocado Salsa, and this Grilled Shrimp Salad.

Grilled Chipotle Chicken with Pineapple Salsa

Summer time is my favorite season for a multitude of reasons. Pools, sun, WARMTH. But I think one of the best parts of summer is the ability to be able to grill whenever. I love that I don’t have to dirty up my kitchen, and we can watch the kiddos play in the backyard while we cook.

We are LOVING this Grilled Chipotle Chicken. It’s the perfect blend of sweet, spicy, and acidic, and so so easy to throw together. Mix the marinade together in the morning, throw the chicken in, and let it do all the work while you live your life. Once you’re ready to go, throw the chicken on the grill, top with pineapple salsa, and dig in!

How to make Grilled Chipotle Chicken with Pineapple Salsa

  • Add the chipotle in adobo sauce, chipotle peppers, 3 tablespoons lime juice, 2 tablespoons maple syrup, and olive oil to a large ziplock baggie.
  • Add the chicken and massage the marinade into the meat. Place in a bowl and place in the fridge for three hours and up to eight.
  • Heat the grill to medium-high. Let all the excess drip off from the chicken. Grill until cooked though, about 10 minutes per side.
  • While the chicken cooks, add pineapple, remaining lime juice, maple syrup, cilantro, red onion, and salt to a medium bowl. Mix until combined. Season with salt and pepper.
  • Top chicken with salsa.

Can you use chicken thighs or any other kind of meat?

Absolutely! I actually highly recommend chicken thighs, since they don’t dry out as easily as breasts. Pork tenderloin would also be a great substitute.

Can I marinate the chicken too long?

Yes. Because there’s quite a bit of lime juice in this, you don’t want to marinate the chicken too long, or it will start to cook.

What to serve with Grilled Chipotle Chicken with Pineapple Salsa.

Grilled Chipotle Chicken with Pineapple Salsa

This Grilled Chipotle Chicken with Pineapple Salsa is the perfect summer recipe! Chicken breasts are marinated in a chipotle lime mixture, grilled, and then topped off with an easy pineapple salsa you'll want to put on everything. Easy and delicious.

  • 4 small chicken breasts
  • 3 tbsp + 2 tsp lime juice, divided
  • 2 tbsp. + 1 tsp maple syrup, divided
  • 2 tsp. chipotle in adobo sauce
  • 1 chipotle pepper from the can of chipotle in adobo
  • 1/4 cup olive oil
  • 3/4 tsp coarse salt
  • 1 1/2 cups chopped pineapple
  • 1/4 cup diced red onion
  • 2 tbsp. finely chopped cilantro
  • 1/2 jalapeno, finely diced
  1. Add chicken, 3 tbsp. lime juice, 2 tbsp. maple syrup, adobo sauce, peppers, olive oil, and 1/2 tsp. salt to a large ziplock baggie. Seal shut and massage the mixture into the meat. Palce in a bowl and marinate in the fridge for 2-5 hours.

  2. Once you're ready to cook. Heat the grill to a medium-high heat. Take the chicken out of the marinade and let any excess drip off. Season with a little bit more salt and pepper on both sides. Grill until slightly charred and cooked through, about 10 minutes per side.

  3. While the chicken cooks, add the pineapple, remaining lime juice, maple syrup, cilantro, red onion, jalapeno, and remaining salt to a medium bowl. Stir to combine. Season with salt and pepper.

  4. Serve pinapple salsa over chicken.

Crispy Potatoes with Pesto and Parmesan

These Crispy Potatoes with Pesto and Parmesan are SO easy to make and go with everything! Store-bought pesto is tossed with easy oven-roasted potatoes, and then sprinkled with parmesan cheese. A crowd favorite!

Never run out of easy side dish ideas! Be sure to check out these Garlic Balsamic Mushrooms, These Roasted Brown Butter Honey Garlic Carrots, and this Parmesan Roasted Cauliflower.

Crispy Potatoes with Pesto and Parmesan

It’s easy to get into a rut when it comes to side dishes. I know in our house, we rotate through the same roasted asparagus, baked sweet potatoes, and creamy orzo time and time again, and honestly, it gets super old. We also happen to LOVE roasted potatoes, but even they can get kind of boring. When we’re feeling like we need a little pizzaz in our side dish game, I I look to these Crispy Potatoes with Pesto and Parmesan.

They’re essentially the same old roasted potatoes, but disguised in a whole new (easy) way. Instead of just serving them as is, once they get out of the oven, I toss them in a little bit of store-bought pesto and then dust them with plenty of parmsan cheese just before serving.

Not only are the GORGEOUS, but they’re SO delicious, and I love that they go with pretty much any main dish.

How to make Crispy Potatoes with Pesto and Parmesan

  • Toss quartered Yukon gold potatoes with olive oil and salt.
  • Spread on a baking sheet and pop into a 425 degree oven. Cook until brown, then turn over and cook another 10 minutes.
  • Transfer the potatoes to a bowl and while still hot, toss with pesto.
  • Transfer to serving dish and sprinkle with parmesan cheese.

Do you have to use Yukon gold potatoes?

You don’t! This method will work with any potatoes, I just prefer the creamy texture of the Yukon golds. Plus, I love how crispy the skin gets!

Why do you need the oven so hot?

So the key to crispy potatoes is a HOT oven. If you roast them at a low temperature, it will take too long for the exterior to brown, and the inside will get mushy. Also, it’s important that you use a large sheet pan. You really don’t want any of the potatoes touching during the cooking process. If they do, you risk steaming the potatoes, instead of roasting them, and you won’t get the super crispy exterior we all love!

Do I need a specific type of pesto?

Absolutely not. Anything will work, and if you’ve got a little bit of homemade pesto in your fridge, use that!

Substitutions?

  • Swap our parmesan for asiago, pecorino, or Romano
  • Swap out Yukon gold potatoes for russet, red or even fingerling
  • If you don’t have olive oil, canola or peanut oil will work well.

What to serve with Crispy Roasted Potatoes with Pesto and Parmesan

Crispy Potatoes with Pesto and Parmesan

These Crispy Potatoes with Pesto and Parmesan are SO easy to make and go with everything! Store-bought pesto is tossed with easy oven-roasted potatoes, and then sprinkled with parmesan cheese. A crowd favorite! 

  • 1 1/2 lbs baby Yukon gold potatoes, quartered
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 3 tbsp pesto
  • 2 tbsp shredded parmesan cheese
  1. Preheat oven to 425 degrees. 

  2. Add potatoes to a large bowl. Toss with olive oil. Sprinkle with 1/2 teaspoon salt. Toss again. Spread on to a large rimmed baking sheet. Roast for 20 minutes. Use a spatula to turn the potatoes over, and roast another 8-10 minutes until crispy and golden brown. 

  3. Once the potatoes come out of the oven. Add back to the same bowl you used earlier. Spoon in pesto, and toss to coat. Pour into desired serving dish and sprinkle with parmesan cheese. 

Copycat Bang Bang Shrimp

This Copycat Bang Bang Shrimp is a replica of everyone’s favorite shrimp appetizer! Sweet shrimp are fried until crispy, and then tossed in a spicy, creamy mayo, and topped with chives. Perfect for sharing!

We love bite-sized apps, so be sure to check out these Crispy Cauliflower Fritters, these Slow Cooker Honey Garlic Sriracha Wings, this Sweet and Savory Bacon Wrapped Shrimp.

Copycat Bang Bang Shrimp

I frist fell in love with Bang Bang Shrimp about 20 years ago on a family vacation in Destin Florida. Prior to Bonefish Grill sweeping the nation, Destin was the only place I could get my Bang Bang Shrimp fix, so I sought out to create a replica at home.

If you’re not familiar, their signature appetizer consists of lightly breaded shrimp (fried of course) tossed in an addictively creamy and spicy sauce. It lays on a bed of chopped romaine lettuce, so even after the shrimp have disappeared, you still get to sop of the remnants of the sauce guilt-free in an essential salad.

What I love so much about this appetizer is it’s not heavy at all. The shrimp are ever-so-slightly fried, with the most delicate coating I adore. To archive this, I used a combination of cornstarch and flour (and plenty of salt of course), which helps to get a super light crust in the end.

A lot of copycat recipes call for a sweet chili sauce in the sauce, but I find a slightly less sweet chili sauce, just a hint of crush red pepper, light mayo, and just a touch of lemon juice mimic the restaurant’s version a little more closely.

 

How to make Copycat Bang Bang Shrimp

  • If you’re shrimp aren’t peeled and deveined, use a sharp knife to do so.
  • Season shrimp with salt and pepper on both sides.
  • Add a little bit of milk and one egg to a large bowl. Whisk together and add shrimp.
  • Coat shrimp in milk and egg mixture.
  • In a large ziplock back, add half of the cornstarch, flour, and salt. Add half of the shrimp. Shake the bag until all shrimp are coated. Remove and place shrimp on a baking sheet lines with a cooling rack. Repeat for remaining shrimp.
  • Heat a large deep pot with about 3 inches of canola or peanut oil. Heat to 350. degrees.
  • Once the oil is hot, add about 6-7 shrimp at a time, and fry until golden brown and cooked through, about 2 minutes.
  • Remove shrimp from the pot and drain on paper towels. Repeat for remaining shrimp.
  • While shrimp fry, whisk mayo, chili sauce, red pepper flakes, and lemon juice together in a large bowl. Nestle chopped lettuce in a medium serving bowl.
  • Once all shrimp are cooked and still warm, add to sauce. Gently toss in the sauce and transfer to the bowl with lettuce.
  • Garnish with chopped chive or green onion.

 

What size shrimp do I use for Bang Bang Shrimp?

Large or 31-count shrimp. This means there are about 30-33 shrimp per pound.

Do I need to take the tails off of the shrimp?

This is totally a personal preference. I like to the leave the tails on because it’s pretty, but it’s more practical to take them off, so you can just pop them into your mouth!

Can I use low-fat mayo in Copycat Bang Bang Shrimp?

Absolutely! Actually I encourage it. I don’t find there to be a big enough flavor or texture difference in full-fat mayo versus low-fat mayo, so I always suggest doing something that alleviates some of the extra fat and calories.

How many people does this serve?

How hungry are you?? Ha. So I would say this feeds four people, but if it’s more of an entree (which I completely encourage), then I’d say it feeds two people.

What goes with Copycat Bang Bang Shrimp?

 

 

 

Copycat Bang Bang Shrimp

This Copycat Bang Bang Shrimp is a replica of everyone’s favorite shrimp appetizer! Sweet shrimp are fried until crispy, and then tossed in a spicy, creamy mayo, and topped with chives. Perfect for sharing!

  • 1 lb large shrimp (31-35 ct. per pound), peeled and deveined
  • canola oil for frying
  • 3/4 cup milk
  • 1 large egg
  • 3/4 cup all-purpose flour
  • 3/4 cup cornstarch
  • 3/4 tsp kosher salt
  • 1/2 cup low-fat mayo
  • 2 tbsp Asian chili garlic sauce
  • 1/2 tsp (or more) sriracha
  • 1/2 tsp lemon juice
  • 1/4 tsp crushed red pepper flakes
  1. Add enough oil to a heavy-bottomed deep pot to come up about 5 inches. Heat to 350 degrees. 

  2. If desired, remove tails from shrimp. Add milk and egg to a large bowl. Whisk to combine. Dry shrimp and season with salt and pepper. Add to milk mixture. Toss to coat. 

  3. Add half of flour, cornstarch and salt to a large ziplock bag. Add remaining flour, cornstarch and salt to another large ziplock bag. Use tongs to remove shrimp from milk mixture. Drain off any excess. Add half of the shrimp to one bag and the other half to the other. Shake the bag to evenly coat all the shrimp. 

  4. Working in batches, add about 1/4 of the shrimp to the hot oil. Fry until golden brown and cooked through, about 2-3 minutes. Remove shrimp with a slotted spoon and drain on paper towels. Repeat with remaining shrimp. 

  5. While the shrimp cook, whisk mayo, chili sauce, sriracha, lemon juice, and red pepper flakes together in a large bowl. Once all the shrimp are cooked and still warm, add to the sauce. Toss until combined. 

  6. If desired, serve on a bed of lettuce and garnish with chopped chive. 

Salsa Verde Beef and Mushroom Enchiladas

Salsa Verde Beef and Mushroom Enchiladas are SO easy to make, even on a weeknight! They’re packed with a combo of beef and mushrooms, smothered in a creamy salsa verde sauce, and covered in shredded cheese. They’ll become a new family favorite, guaranteed. 

Enchiladas are our go-to when it comes to Mexican food, so be sure to check out these Skinny Chicken Enchiladas, these Beefy Garlic Enchiladas, or these Ranch Chicken Enchiladas.

Salsa Verde Beef and Mushroom Enchiladas

Enchiladas are my jam. I swear I could eat them every single day for the rest of eternity, and never get sick of them. Typically I’m a shredded chicken girl, but every once in a while I have a serious craving for something a little heartier, and beef enchiladas totally hit the spot! Here, a combo of ground beef, cremini mushrooms, and shredded oaxaca cheese make up the hearty filling. The sauce is ridiculously easy with just two ingredients – salsa verde and sour cream – and takes about 30 seconds to throw together.

They have a slight hint smokiness with cumin, and a punch of flavor from a copious amount of garlic, onion, and oregano. They’re creamy, cheesy, and oh-so delicious!

How to make Salsa Verde Beef and Mushroom Enchiladas

  • First, brown the mushrooms in a little bit of butter.  Don’t add salt at this point! Because mushrooms soak up salt and moisture, adding salt at this point will prevent them from browning.
  • Once the mushrooms are brown and cooked, remove them from the pan and add the beef. Cook until brown.
  • Add onions, garlic, cumin, oregano, salt, and water. Cook until the onions are soft. Add the mushrooms back in the pan and toss together.
  • While the beef and mushrooms cook, add the salsa verde and sour cream to a medium bowl. Whisk until combined.
  • Place a scant 1/2 cup of filling on each tortilla. Sprinkle with cheese, roll and line up in the baking dish.
  • Cover with sauce, sprinkle with remaining cheese, and bake.
  • Serve with chopped cilantro.

Do I have to use cremini mushrooms?

No! I love creminis for their heartiness, but white button mushrooms or even chopped portabellas will also work wonderfully.

Can I make them ahead of time?

Absolutely. And actually they’re even better if the sauce sits for a little bit. I wouldn’t recommend making them any more than 24 hours in advance, but anything prior to that is perfect.

Do I have to use oaxaca cheese??

I do really recommend seeking out this perfectly melty, mild cheese. However, if you absolutely can’t find it, shredded Monterrey jack cheese will also work great.

What to serve with Salsa Verde Beef and Mushroom Enchiladas

Salsa Verde Beef and Mushroom Enchiladas

Salsa Verde Beef and Mushroom Enchiladas are SO easy to make, even on a weeknight! They’re packed with a combo of beef and mushrooms, smothered in a creamy salsa verde sauce, and covered in shredded cheese. They’ll become a new family favorite, guaranteed. 

  • 1 tbsp unsalted butter
  • 1 lb cremini mushrooms, roughly chopped
  • 1 1/4 tsp salt
  • 1 lb lean ground beef
  • 2 1/2 tsp ground cumin
  • 1 1/2 tsp dried oregano
  • 2 large garlic cloves, minced
  • 10 soft taco-sized tortillas
  • 8 oz oaxaca cheese, shredded
  • 16 oz salsa verde
  • 1 cup sour cream
  1. Preheat oven to 350 degrees. Grease a 9×13 baking dish. 

  2. Heat a large non-stick skillet to a medium heat. Add butter. Once butter melts, add mushrooms. Cook until brown, about 5-6 minutes. Add 1/2 tsp salt, toss and cook 1 more minute. 

  3. Transfer mushrooms to a plate and add ground beef to the pan. Brown for 10 minutes. Add onions, cumin, oregano, remaining salt, and garlic. Continue to cook until onions are soft and translucent, another 3-4 minutes. Add 1/4 cup water. Toss to combine and set aside. 

  4. Add salsa and sour cream to a medium bowl. Whisk to combine. Season to taste with salt and pepper, set aside. 

  5. To assemble enchiladas. Spoon about 1/2 cup of the sauce in the bottom of the pan. Place about 1/2 cup of the filling in the middle of each tortilla. Sprinkle with a tablespoon of cheese. Roll up and place in the prepared baking dish, seam-side down. Cover with remaining sauce and sprinkle with cheese. Bake 30-35 minutes or until brown and bubbly. 

Slow Cooker Chicken Pot Pie

Slow Cooker Chicken Pot Pie is creamy, hearty and addictively delicious. It’s packed with tender chicken, crisp veggies, a sauce that will leave you coming back or more, and buttery store-bought biscuits. Perfect for cold and busy winter weeknights!

 

The slow cooker does ALL of the work in this Slow Cooker Chicken Pot Pie, so it’s perfect for families on busy nights. If you’re looking for more slow cooker recipes, check out Slow Cooker Thai Peanut Chicken, Slow Cooker Pumpkin Chili, and this Slow Cooker Swedish Meatballs.

Slow Cooker Chicken Pot Pie

Ok, so it’s winter. It’s cold. We’re just itching for spring to arrive. And we’re still craving comfort food something fierce. I am at least. Chicken pot pie is one of my go-to comforting meals in these brutal winter months, but it’s not always something I want whip up on a busy weeknight, since it’s not exactly the quickest meal. Enter: Slow Cooker Chicken Pot Pie. By letting your slow cooker do all the work, you get all of the dreamy, comforting benefits of a classic, by barely lifting a finger.
Garlic, bay, chicken stock, and plenty of thyme give the filling maximum flavor, while crisp carrots and celery give the filling loads of texture. Use the flaky buttermilk biscuit to soak up all the creamy goodness at the bottom of each bowl!

How to Make Slow Cooker Chicken Pot Pie?

  • Add chopped carrots, celery, red potatoes, onion, garlic, dried thyme, salt and chicken stock to the slow cooker.
  • Layer chicken breasts on top and let the mixture cook for four hours.
  • Shred chicken
  • Whisk heavy cream, melted butter, and flour together in small bowl. Add the mixture along with the shredded chicken back to the slow cooker. Cook another 45 minutes to an hour or until the filling has thickened.
  • While the chicken pot pie filling thickens, bake the biscuits in the oven.
  • Spoon the filling into bowls and top with flaky biscuits.

Can I use chicken thighs in place of breasts in this recipe?

Absolutely! Use whatever cut of chicken you prefer, just make sure they are both boneless and skinless, as this can alter the amount of liquid/fat in the finished product.

Can I use milk or half and half instead of cream?

I would not sub out the cream for anything else. It really gives it that luxurious mouthfeel you’d miss without it.

Can I add different vegetables??

Yes! Add whatever veggies you’d like, just make sure they have all have a similar cook time. You don’t want to end up with mushy vegetables.

What sides can I make with Slow Cooker Chicken Pot Pie?

Slow Cooker Chicken Pot Pie

Slow Cooker Chicken Pot Pie is creamy, hearty and addictively delicious. It’s packed with tender chicken, crisp veggies, a sauce that will leave you coming back or more, and buttery store-bought biscuits. Perfect for cold and busy winter weeknights!

  • 1 small onion, diced
  • 2 cups chopped carrots
  • 2 cups chopped celery
  • 2 cups quartered baby red potatoes
  • 1 large garlic clove, minced
  • 1 1/4 lbs boneless, skinless chicken breasts (about 3 medium breasts)
  • 1 1/4 cups low-sodium chicken stock
  • 1 1/2 tsp coarse kosher salt, divided
  • 1 1/4 tsp dried thyme
  • 1 bay leaf
  • 1/4 tsp black pepper
  • 2 tbsp unsalted butter
  • 1 cup heavy cream
  • 1/3 cup all-purpose flour
  • 1 8 ct. package southern-style biscuits
  • 1 cup frozen baby peas
  1. Add onion, carrots, celery, potatoes, 1 tsp salt, thyme, bay leaf and chicken stock to the slow cooker. Stir to combine. Season chicken a little bit on both sides with salt and pepper. Nestle the chicken breasts in the veggie mixture. Turn the slow cooker on low and cook for 4 hours. 

  2. After 4 hours, take the chicken out and shred. Put pack into the pot. 

  3. Add the butter and cream to a liquid measuring cup. Microwave in 30-second increments until the butter has melted and the cream is warm. Slowly whisk in the flour. Add butter cream, and flour mixture back to the slow cooker along with remaining salt. Stir to combine. Cover and cook another 45 minutes to an hour until mixture has thickened and veggies are tender. 

  4. After you put the flour and cream mixture back into the slow cooker, preheat oven to 375 degrees, Cook biscuits according to package instructions. 

  5. After the mixture has thickened, add frozen peas. Stir to combine and cook another 4-5 minutes until peas are thawed. Season mixture with salt and pepper. 

  6. Spoon filling into bowls. Place biscuits on top. Serve.