For Chicken-

3 lbs Market Day ChicNSteakes
2 tbsp vegetable oil
1 tsp garlic powder
1 tsp onion powder
1 tsp ground cumin
1 tsp salt
1 lime juice

For Pineapple Salsa-

1.5 cups Market Day Frozen Pineapple
1 cup Market Day Sweet Corn
1 cup black beans
1/2 red bell pepper
1/2 green bell pepper
1 jalapeno pepper ribs and seeds removed (optional)
1/4 cup red onion
1/4 cup cilantro
1 tbsp lime juice
1/8 tsp salt






Combine the chicken with the seasonings, lime juice, and 1 tbsp oil. Mix well so all of the meat is evenly coated and set aside.

Finely dice the pineapple, bell pepper, jalapeno, onion and cilantro.

Note: you can leave the jalapeno out all together for no spice, or if you want more spice you can add an extra jalapeno pepper, or leave in the seeds and ribs for extra heat.

Mix all of the ingredients together in a medium bowl until combined. Refrigerate until serving.

Heat the remaining 1 tbsp in a large skillet over medium high heat. Once hot add chicken and cook 3-4 minutes on each side, or until cooked through. (165˚F internal temp)

Make sure the chicken is not too crowded in the skillet. You can cook the chicken in batches if needed.

Plate chicken with a scoop of the pineapple salsa to serve.