La Gringa Cooks, Pollo Rellenos Con Pina Salsa

Pollo Rellenos
Living the expat life in rural Mexico gives me a new appreciation of “cooking locally” and I am excited to begin a new series called, La Gringa Cooks. I have adapted many recipes to accommodate new ingredients, new cooking methods and work arounds for favorite meals all while keeping healthy and fit. I’ll share my hits and flops from the my beach kitchen in Baja Mexico.


There is no Trader Joes or World Market around the corner for exotic spices and prepared spices or meals. There is no Whole Foods with a rainbow of vegetables and fruits. What I do have is a Sunday Market where fresh local produce is sold for pennies. I can buy a weeks worth of fruits and vegetables for a family of two for about $8 USD. We have incredible fishing in the Sea of Cortez and very lean meats. There are no fat cows or pigs here.


Today’s recipe was inspired by Angie’s Fiesta Friday Healthy Challenge image

To see more healthy recipes go here.
She has given us pineapple (pina) and a green leafy vegetable to create a healthy meal. Swiss chard is delicious at the moment and fresh pineapples are a staple here.

Chicken Stuffed With Chard and Warm Pineapple Salsa
Difficulty: Easy but looks fancy


For Stuffed Chicken

2 chicken breasts boned and skinned
2 slices prosciutto or Serrano jamon
1 bunch fresh chard leaves
2 cloves garlic minced
Black pepper
3 tablespoons olive oil
1/2 cup dry white wine or low sodium chicken broth

For Pineapple Salsa

1 cup fresh or canned pineapple
1/4 chopped red onion
2 tablespoons pineapple jelly
1/4 to 1 tsp finely chopped serrano chile, to taste


Wash chard carefully, strip the leaves from the stems and rough chop the washed leaves. Sauté minced garlic in a splash of heated olive oil until fragrant in a skillet. Add chard and sauté until wilted. Remove chard and set aside.

Prepare chicken breasts by skinning and deboning or buy skinless, boneless chicken breasts. Slice partially through each individual breast. Pepper but do not salt the meat. Stuff each breast with a generous 1/3 cup of chard. Fold breast pieces over the stuffing and wrap with Serrano ham slices. Secure with toothpicks.
Reheat skillet with a generous splash of olive oil and grill chicken breasts on medium heat until cooked through, about 20 minutes depending on the thickness of the chicken. A splash of white wine works wonders to deglaze the pan and keep the chicken moist while cooking.

While chicken cooks. Cut and prepare the pineapple if using fresh into small chucks. Chop onion and chile. Sauté onions until fragrant and add pineapple, chile and jelly. Gentle sauté until pineapple is soft.

Serve chicken breasts whole or slice and serve with warm salsa.
Enjoy with a glass of Mexican Chardonnay.


11 Comments Add yours

  1. chefjulianna says:

    Oh, you have made me very hungry, Tracey! This is a very delicious entry for sure! And I have to say that I am very envious that you are living in my favourite country on the planet! I can’t wait to see what other lovely dishes you create in your new home! 😀

    Liked by 1 person

    1. Thank you. I’m newly inspired by my “old” food blog amigas. I’ve missed you guys and your fabulous recipes.
      Thanks for stopping by,


  2. Jhuls says:

    Looks like a great entry for the challenge. 😀

    Liked by 1 person

    1. Thank you. Next time I will use a little more wine and a touch of butter. The chicken in Mexico is so lean and dry. Probably healthier chickens. 😉


  3. petra08 says:

    It sounds packed with flavor and pineapple salsa is always a favorite! 🙂

    Liked by 1 person

  4. Me encanta y su estilo de vida actual! Mi padre está en Ajijic, que es maravilloso, pero cerca de un lago, no una península! Esta es una receta perfecta para el desafío de Angie. Vive bien mi amigo

    Love it and your current lifestyle! my Dad is in Ajijic which is wonderful but near a lake, not a peninsula! this is a perfect recipe for Angie’s challenge. Live well my friend!

    Liked by 1 person

    1. Thank you Stacey. We love our community and every Mexican we meet. They are good hard working people.


  5. So, you’re saying I can feed my family of 4 for under $20 a week?! Why don’t we all move there?! 😄😄 Your stuffed chicken sounds fantastic! No queso in there, huh? I guess that makes it extra lean and healthy. I do love the sound of the jamon wrapping and the salsa, of course! Thanks for participating, doc! 👏👏


  6. I can’t wait to read your new series, I’m so glad you’ve decided to share your experience 🙂
    And a great entry for the challenge x


  7. Sandhya says:

    What a great entry! I am looking forward to your next series. Love that kitchen! What a treat getting such fabulous veggies and fruit. I am crazy about everything Mexico….the pottery, the food…my Mexican American friend believes I must have been a Mexican my previous life:)

    Liked by 1 person

    1. Thank you Sandhya, I have no choice but to cook with a Mexicana twist. I do love Mexican flavors.

      Liked by 1 person

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