Nothing is better than summer grilling season because it’s usually so fast and flavorful. In our house, we divide and conquer. Hubs will take outdoor cooking duty and I’ll do the prep and any indoor sides. So, I usually use my job to think up new condiments or compliments to our main course. Last time we had grilled chicken with BBQ seasoning, I wanted something cool and sweet to work with the bold, charred flavors. This healthy and refreshing Tropical Grilled Chicken with Pineapple Salsa is the perfect balance of spice and sweet.
To be honest, I eat this pineapple salsa on a lot of things – chicken, shrimp, tortilla chips, tacos, plain spoons, etc. The salsa is really the star. It’s super fresh with sweet pineapple and red pepper. Then you have a little bite of red onion, spice from Serrano peppers, and bright and tart lime juice. It’s well balanced and perfectly compliments that nice charred food from the grill.
The cook for this Tropical Grilled Chicken with Pineapple Salsa is important, too. For too long, we worried about undercooked chicken and we ended up with stringy, dry, unpalatable food. If the chicken browns before it’s totally cooked, turn off half of your burners or move it to a side of the grill without coals. When in doubt, use a thermometer, remove the chicken when it hits 160 degrees and then wrap loosely in foil. Let it rest about 5 minutes and the juices will distribute while the temp continues to rise to the FDA’s golden 165.
- 1 1/2 pound chicken breast*
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1 tablespoon barbecue/cajun seasoning blend (I recommend BBQ 3000 from Penzey’s)
- 2 cups fresh pineapple (finely chopped)
- 1 mango (finely chopped)
- 1/4 cup red onion (finely chopped)
- 1 red bell pepper (finely chopped)
- 2 Serrano peppers (seeded and minced)
- Juice of 1 lime (about 2 tablespoons)
- 1 teaspoon lime zest
- 1/4 cup fresh cilantro (chopped)
Season both sides of the chicken breasts with salt, pepper, and seasoning. Preheat the grill to medium-high heat and cook chicken 5-6 minutes on each side (until internal temperature reaches 160-165), flipping once. Wrap loosely in foil and allow to rest about 5 minutes before serving so juices can distribute and temperature can finish rising.
Meanwhile, mix all salsa ingredients until well combined and refrigerate until ready to use.
Top chicken with salsa and serve!
*You can make as much or as little chicken breast as you like! And enjoy any extra salsa with some crunchy tortilla chips.
4 ounces chicken and 1/6 of salsa: Calories 264 ~ Total Fat 5 g ~ Saturated Fat 1 g ~ Trans Fat 0 g ~ Cholesterol 97 mg ~ Sodium 616 mg ~ Potassium 414 mg ~ Total Carbohydrate 24 g ~ Dietary Fiber 4 g ~ Sugars 18 g ~ Protein 38 g