I love to top fish with a flavorful fruit salsa. You’ll find lots of recipes on Cooking Chat featuring the fish/salsa combo, such as the Grilled Salmon with Mango Salsa that I shared recently. But a good fruit salsa can also shine served with chicken, as it does in this Grilled Chicken with Pineapple Salsa recipe.
Grilled Chicken with Pineapple Salsa Cooking Notes
For this recipe, we marinate the chicken with a combination of garlic, cilantro and lime juice, which results in some juicy and flavorful chicken. The flavor gets kicked up a notch when topped with the pineapple salsa. The onions and peppers get caramelized on the grill, adding smoky depth to the flavors of the salsa.
The recipe suggests marinating the chicken for an hour, which we did when we originally made this grilled chicken with pineapple salsa. You could also just marinate briefly during the time you make the salsa, and the marinade will still contribute to your juicy grilled chicken.
A grill pan makes grilling the onions and peppers much easier, but if you don’t have one, you can place sliced onions directly on the grill. (I’ve provided my Amazon affiliate link to a good grill pan option; I would earn a commission if you use a purchase using the link).
- 3 chicken breast fillets, rinsed and patted dry
- 2 clove garlic, minced
- 2 tbsp cilantro, chopped
- 3 tbsp olive oil
- 2 tbsp fresh lime juice
- ¼ tsp salt
- 1 onion, sliced and chopped
- ½ of a green bell bepper, chopped
- 2 cups pineapple, diced into ½ inch pieces
- 1½ tsp jalapeño pepper, minced
- 2 tbsp olive oil, divided
- 1 tbsp lime juice
- 1 tbsp cilantro, minced
- salt and pepper to taste
- Make the marinade by combining in a medium bowl the garlic, 2 tablespoons cilantro, olive oil, 2 tablespoons lime juice and salt.
- Add the chicken to the marinade bowl and toss gently to coat the chicken with the marinade. Put the chicken in the refrigerator to marinate for about an hour.
- Make the salsa: Toss the onion and green pepper with 1 tablespoon olive oil, and spread on a grill pan.
- Place the onion and peppers on the grill. Grill for 10 to 15 minutes, stirring occasionally. Remove from grill when the onion has started to brown. NOTE: If you don't have a grill pan for the onion and peppers, you could grill larger onion and pepper slices and chop them after grilling.
- In a bowl, combine the pineapple, grilled onion and green pepper, jalapeño pepper, 1 tablespoon olive oil, cilantro and lime juice. Salt and pepper to taste, stir and set aside.
- Get the chicken ready to grill by shaking off the excess marinade, reserving the extra marinade in the bowl. Put the chicken on the grill, flipping the chicken after about 5 minutes.
- Brush the chicken with the extra marinade after flipping it to help keep the chicken moist. The chicken takes about 10 to 12 minutes total grilling time to be ready, depending on the thickness of the chicken. Check the chicken for doneness after 10 minutes of grilling time, returning to grill for a few more minutes if necessary.
- When the chicken is full cooked, remove the chicken from the grill. Plate the chicken topped with plenty of pineapple salsa and enjoy!
Tools to Use for Grilled Chicken with Pineapple Salsa
A grilling pan makes grilling onions and peppers for the salsa easy and prevents onions and peppers from slipping through the cracks on the grill. Here’s an Amazon link to a Weber grill pan that looks similar to what I use. If you choose to use my Amazon affiliate link, I earn a small commission from the sale at no additional cost to you.