Sweet pineapple and grilled chicken combine together perfectly to create an incredibly delicious meal everyone is sure to ask for all year round.
If you want to make an easy to prepare meal that looks and tastes as if it was made by a gourmet chef, grilled chicken along with chunks of pineapple, chopped peppers, and a selection of spices may be just what you have been looking for.
When making pineapple salsa for chicken, you may want to vary your recipe by adding different types of fruits and vegetables.
Experiment with the salsa using various peppers, red, orange, green, and yellow, as well as a variety of fruits such as coconut, limes, mangos, and oranges.
You may want to make this dish several times using different combinations of ingredients before you find the one that becomes your favorite.
You can also add ingredients such as honey, soy, or teriyaki sauce to the chicken marinade along with different blends of spices including cinnamon, curry, and ginger.
Grilled Chicken with Pineapple Salsa Recipe What You Need
Seal the bag and shake to mix well.
Add the chicken breasts to the bag, seal, and shake again to coat thoroughly.
If you need to use two plastic bags, simply divide the ingredients in half and put 3 pieces of chicken in each.
Refrigerate the chicken breasts for at least 4 hours to marinate.
In a medium sized mixing bowl, add the cut pineapple, the chopped tomatoes, onion, peppers, cilantro, lime juice, and the salt and pepper and mix well together.
Cover and refrigerate until ready to serve.
After preheating the grill on medium, remove the chicken from the plastic bag and discard the marinade.
Grill the chicken over medium heat for 5 to 7 minutes on each side or until the center of the breasts are no longer pink and the juices run clear.
Do not pierce the chicken too often while cooking as losing too much juice will cause the meat to become dry.
Stir the pineapple salsa and spoon over the grilled chicken and serve.
You may also want to sprinkle freshly squeezed lemon juice over top of the chicken and salsa.
Serve with a variety of salad greens and vegetables, rice or potatoes.
Serves 6.
If you want to make an easy to prepare meal that looks and tastes as if it was made by a gourmet chef, grilled chicken along with chunks of pineapple, chopped peppers, and a selection of spices may be just what you have been looking for.
When making pineapple salsa for chicken, you may want to vary your recipe by adding different types of fruits and vegetables.
Experiment with the salsa using various peppers, red, orange, green, and yellow, as well as a variety of fruits such as coconut, limes, mangos, and oranges.
You may want to make this dish several times using different combinations of ingredients before you find the one that becomes your favorite.
You can also add ingredients such as honey, soy, or teriyaki sauce to the chicken marinade along with different blends of spices including cinnamon, curry, and ginger.
Grilled Chicken with Pineapple Salsa Recipe What You Need
- 1/4 cup lemon juice
- 3 tablespoons lime juice
- 3 tablespoons orange juice
- 2 tablespoons canola oil
- 1 teaspoon sugar
- 1/4 teaspoon ground cumin
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- 1/2 teaspoon oregano
- 6 boneless, skinless chicken breasts
- 1-1/2 cups pineapple, cut into chunks
- 2 large tomatoes, deseeded and chopped
- 1/2 cup red onion, chopped
- 1/2 cup red bell pepper, chopped
- 1/2 cup green bell pepper, chopped
- 1 jalapeno pepper, deseeded and chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 cup lime juice
- Salt and pepper to taste
Seal the bag and shake to mix well.
Add the chicken breasts to the bag, seal, and shake again to coat thoroughly.
If you need to use two plastic bags, simply divide the ingredients in half and put 3 pieces of chicken in each.
Refrigerate the chicken breasts for at least 4 hours to marinate.
In a medium sized mixing bowl, add the cut pineapple, the chopped tomatoes, onion, peppers, cilantro, lime juice, and the salt and pepper and mix well together.
Cover and refrigerate until ready to serve.
After preheating the grill on medium, remove the chicken from the plastic bag and discard the marinade.
Grill the chicken over medium heat for 5 to 7 minutes on each side or until the center of the breasts are no longer pink and the juices run clear.
Do not pierce the chicken too often while cooking as losing too much juice will cause the meat to become dry.
Stir the pineapple salsa and spoon over the grilled chicken and serve.
You may also want to sprinkle freshly squeezed lemon juice over top of the chicken and salsa.
Serve with a variety of salad greens and vegetables, rice or potatoes.
Serves 6.
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