8Combine diced pineapple, diced mango, red onion, jalapeño, cilantro, chile lime seasoning, and juice from half a lime in a bowl and mix well to create the pineapple mango salsa.
9Heat up the roasted corn in a skillet with olive oil spray on medium heat and season with “everything but the elote” seasoning.
10Season the cubed chicken breast with diced chipotle pepper, cilantro, garlic powder, onion powder, paprika, salt, and pepper, then mix well.
11Cook the chicken in a cast iron skillet on medium/high heat with light olive oil spray.
12Add water and rice to a rice cooker.
13Add chopped cilantro, juice from half a lime, and a pinch of salt to the rice cooker.
14Stir the rice gently.
15Combine diced tomatoes, diced red onion, jalapeño, cilantro, juice from half a lime, salt, and pepper in a bowl to make the pico de gallo.
Ingredients
0.5 cup cooked white rice
150 g cubed chicken breast
0.25 cup diced pineapple
0.25 cup diced mango
1 tbsp red onion
0.5 tbsp jalapeño
0.5 tbsp cilantro
0.5 half lime
chile lime seasoning
0.5 cup diced tomatoes
0.25 cup diced red onion
1 tbsp jalapeño
0.5 tbsp cilantro
0.5 half lime
salt
pepper
0.33 cup roasted corn
1 diced chipotle pepper
garlic powder
onion powder
paprika
Equipment
rice cookerbowlskilletcast iron skilletlime squeezer