Grilled Pineapple Chicken

Main dish | August 11, 2014 | By

Grilled Pineapple Chicken
Grilled Chicken Ingredients
  1. 1 lb. boneless, skinless organic chicken breasts or tenders
  2. 3 tbsp olive oil
  3. 1/4 tsp fresh grated organic lime zest (about 1 lime)
  4. 2 tbsp unsweetened 100% pure pineapple juice
  5. 1 tbsp fresh-squeezed lime juice
  6. 1/2 tsp sea salt
  7. 1/8 tsp dried rosemary
  8. 1/8 tsp dried thyme
  9. 1/8 tsp garlic powder
  10. 1/8 tsp freshly ground black pepper
Pineapple Salsa Ingredients
  1. 1 1/2 cups diced fresh pineapple (see note below for recipe variation)
  2. 3/4 cup organic tomatoes, seeded and chopped (about 2 small tomatoes)
  3. 1/4 cup finely chopped red onion
  4. 2 tbsp unsweetened 100% pure pineapple juice
  5. 1 tbsp olive oil
  6. 1 tbsp finely minced fresh organic cilantro, optional
  7. 1/2 tbsp finely minced fresh flat-leaf organic parsley
  8. 1 tsp deseeded and finely minced jalapeno pepper (for hotter salsa, use more)
  9. 1 clove garlic, finely minced
  10. 1/2 tsp sea salt
  11. 1/8 tsp fresh grated organic lime zest
Grilled Chicken Instructions
  1. Cut chicken breasts in half lengthwise, so that you end up with two thinly sliced breasts for each breast you cut in half (or cut into chicken tenders, if you prefer).
  2. Place chicken in a glass baking dish.
  3. In a small bowl, add remaining ingredients and whisk together until well combined.
  4. Pour marinade over the chicken. Cover and refrigerate for 30 minutes prior to grilling, but no more than 45 minutes prior to grilling, otherwise the chicken will become mushy.
  5. Then, preheat grill until hot. Grill chicken about 2-3 minutes per side, until cooked through.
  6. Remove chicken from grill, place on plate and cover with aluminum foil. Allow to sit 3-5 minutes before serving.
  7. When ready to serve, top with a heaping dollop of fresh pineapple salsa. Makes 4 servings!
Pineapple Salsa Instructions
  1. Combine all ingredients in a bowl.
  2. Cover and refrigerate at least one hour before serving. You can refrigerate the salsa and store for up to one week in a sealed container.
Optional Variation
  1. Mango-Pineapple Salsa: To create an incredibly flavorful Mango-Pineapple Salsa, simply reduce the 1 1/2 cups of diced fresh pineapple to just 1/2 cup. Then add 1 cup of diced fresh mango and 1/2 tsp of honey to the above ingredients. Follow the directions above for combining the ingredients. Mango-Pineapple Salsa is perfect for adding a sweet and spicy Caribbean flare to your favorite grilled meats and seafood. Enjoy!
Hearth and Honey


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