Description
Delicious grilled chicken served with a fresh pineapple salsa, ideal for summer gatherings.
Ingredients
Scale
- 1–1/2 pounds boneless, skinless chicken breasts (or thighs)
- 1/4 cup olive oil
- 2 limes
- 2 teaspoons minced garlic
- 2 teaspoons honey
- 2–1/2 teaspoons ground cumin
- 1 teaspoon ground coriander
- Salt and pepper
- Vegetable oil (for greasing grill/grill pan)
- 3 cups diced pineapple (18 ounces/most of 1 pineapple; see note 1)
- 1 cup cilantro (measure loosely packed, then finely dice)
- 2 tablespoons finely diced jalapeño
- 1/2 cup diced red onion
- 1 lime
- 1/4 teaspoon ground cumin
- 1 large avocado (finely sliced or diced, see note 2)
- Coconut rice
Instructions
- Trim chicken and slice breasts in half widthwise. Pound to an even thickness using a meat mallet or the bottom of a pan. (Not super flat, just even.)
- In a small bowl, whisk together olive oil, 1 tsp lime zest, ¼ cup lime juice, minced garlic, honey, cumin, coriander, and about ½ tsp each salt and pepper. Set aside 3 tablespoons of the marinade.
- Add the rest of the marinade to the chicken in a large resealable bag. Seal and knead to coat evenly. Refrigerate for at least 30 minutes or up to 2–3 hours (no longer than 4 hours).
- To cook this on the stovetop, see note 3. Otherwise, heat grill or grill pan to medium-high (about 400°F). Oil the grates well with a paper towel soaked in vegetable oil (use tongs to hold the towel).
- Optional: Grill Pineapple. (See note 1.) Rub pineapple strips with 1–2 teaspoons vegetable oil. Grill for 2–3 minutes per side, until lightly charred. Let cool slightly, then finely dice.
- Remove chicken from the marinade (discard marinade). Grill for 4–6 minutes per side, or until internal temperature is 160°F. Baste with reserved marinade while grilling and after flipping. Transfer to a plate, cover loosely with foil, and let rest for 5 minutes before slicing.
- In a large bowl, combine diced pineapple, cilantro, jalapeño, and red onion. Add 2 tbsp lime juice, cumin, and salt & pepper to taste (about ¼ tsp salt and pinch of pepper). Toss gently. Taste and adjust seasoning if needed. Add a drizzle of honey if you want it sweeter or a drizzle of olive oil if you’d like it richer.
- Slice or chop the chicken. Serve over rice with pineapple salsa and diced avocado on top. Enjoy!
Notes
- Note 1: Grilling the pineapple enhances its sweetness and flavor.
- Note 2: Ensure the avocado is ripe for the best texture.
- Note 3: For stovetop cooking, ensure the pan is hot and oiled before adding chicken.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 10g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg