Chicken
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 tbsp fresh lime juice
- 1 tbsp honey
- 2 cloves garlic, minced
- 1 tsp paprika
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
Pineapple Salsa
- 2 cups fresh pineapple, diced
- 1 medium tomato, diced
- ¼ cup red onion, finely diced
- ¼ cup red bell pepper, diced
- 1 small jalapeño, finely chopped, optional
- 2 tbsp fresh cilantro, chopped
- 1 tbsp fresh lime juice
- ½ tsp honey, optional
- Salt and black pepper, to taste
Optional Glaze
- 1 tbsp honey
- 1 tbsp lime juice
- 1 tsp olive oil
- ½ tsp chili powder
Instructions
- Prepare the chicken: If the breasts are thick, gently pound them to an even thickness so they cook evenly.
- Mix olive oil, lime juice, honey, garlic, paprika, chili powder, cumin, oregano, salt and pepper.
- Add chicken and coat well. Cover and refrigerate for 30 minutes to 2 hours. Similar recipes use lime, oil, herbs and honey in the marinade.
- Make the salsa: Combine pineapple, tomato, red onion, bell pepper, jalapeño and cilantro. Add lime juice, honey, salt and pepper. Toss gently and refrigerate until serving.
- Grill the chicken: Preheat grill or grill pan to medium-high heat. Lightly oil the surface.
- Grill chicken for about 5–8 minutes per side, depending on thickness, until the center reaches 165°F/74°C.
- During the last few minutes, brush with the optional honey-lime glaze.
- Remove chicken and let it rest for 5 minutes, then slice.
- Spoon plenty of pineapple salsa beside or over the grilled chicken.
- Garnish with fresh cilantro and lime wedges.
Nutrition Info — Approx. per serving
- Calories: 400–450 kcal
- Protein: 40–45 g
- Carbohydrates: 20–25 g
- Fat: 15–20 g
- Fiber: 3–5 g
Nutrition varies with the size of the chicken breasts and amount of honey/oil used.
Nut & Allergen Info
- Peanuts: None
- Tree nuts: None
- Dairy: None
- Eggs: None
- Gluten: Naturally gluten-free
- Soy: None in the basic recipe
Check packaged seasonings and sauces if cooking for someone with severe allergies.
Q/S — Questions & Answers
Q: Can I use chicken thighs?
Yes. Boneless chicken thighs work very well and stay juicy.
Q: Can I use canned pineapple?
Yes, but drain it very well. Fresh pineapple gives the salsa a brighter texture.
Q: Can I make the salsa spicy?
Yes. Add jalapeño, red pepper flakes or a little hot sauce.
Q: Can I cook the chicken in a pan?
Yes. Cook in a lightly oiled skillet over medium-high heat until the internal temperature reaches 165°F/74°C.
Q: What can I serve with it?
Coconut rice, plain rice, roasted vegetables, salad or grilled corn all work well.