Grilled Chicken with Fresh Pineapple Salsa
This light and flavorful dish combines juicy grilled chicken breasts with a zesty and colorful fresh pineapple salsa. The sweet and spicy combination makes it perfect for summer BBQs, weeknight dinners, or meal prep. The tang of lime and the kick of jalapeño bring the tropical flavors to life.
Prep & Cook Time
Prep time: 20 minutes
Marination time (optional): 30 minutes – 2 hours
Cook time: 10–12 minutes
Total time: 30 minutes
Ingredients
For the Grilled Chicken
4 boneless, skinless chicken breasts
2 tablespoons olive oil
2 tablespoons lime juice (freshly squeezed)
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon cumin
Salt and pepper to taste
For the Pineapple Salsa
2 cups fresh pineapple, diced
1/4 cup red onion, finely diced
1/4 cup fresh cilantro, chopped
1 jalapeno, deseeded and finely chopped
Juice of 1 lime
Salt to taste
Instructions
Step 1: Marinate the Chicken (Optional but Recommended)
1. In a bowl, mix olive oil, lime juice, garlic, chili powder, cumin, salt, and pepper.
2. Place chicken in a zip-top bag or bowl, pour marinade over, and refrigerate for 30 minutes to 2 hours.
Step 2: Make the Pineapple Salsa
1. In a medium bowl, combine pineapple, red onion, cilantro, jalapeño, and lime juice.
2. Add a pinch of salt. Mix well.
3. Chill in the fridge while the chicken cooks to let the flavors meld.
Step 3: Grill the Chicken
1. Preheat grill (or grill pan) over medium-high heat. Lightly oil the grates.
2. Remove chicken from marinade and grill for about 5–6 minutes per side, or until internal temperature reaches 165°F (74°C).
3. Let rest for 5 minutes before slicing.
Step 4: Serve
Top the grilled chicken with a generous scoop of pineapple salsa.
Garnish with extra cilantro or lime wedges if desired.
Tips & Notes
Marination helps tenderize and flavor the chicken, but if you’re short on time, you can skip it.
Use fresh pineapple for the best texture and sweetness. Canned pineapple can be used in a pinch but drain it well.
Grill marks = flavor. Don’t move the chicken too much once it’s on the grill.
You can add avocado to the salsa for a creamier touch.
Adjust the heat level by leaving some jalapeno seeds in or adding a pinch of cayenne.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes! Chicken thighs are juicier and great for grilling. Adjust cooking time slightly.
What if I don’t have a grill?
Use a grill pan or even a cast-iron skillet. Oven-baking at 400°F for about 20–25 minutes also works.
Can I make the salsa ahead of time?
Yes, you can make it a few hours in advance. Store in the fridge and give it a stir before serving.
Is this recipe spicy?
Mild to medium. You can omit the jalapeno or reduce it for a milder version.
What sides go well with this dish?
Coconut rice, grilled corn, black beans, or a simple green salad are great pairings.
Nutritional Information
Serving size: 1 chicken breast with 1/2 cup salsa
Calories: 290
Protein: 35g
Carbohydrates: 10g
Sugars: 7g (natural sugars from pineapple)
Fat: 11g
Saturated Fat: 2g
Fiber: 1g
Sodium: 300mg