Grilled Caribbean Chicken with Pineapple Salsa
Fire up your grill for a taste of the tropics with this Grilled Caribbean Chicken with Pineapple Salsa! Juicy chicken breasts are marinated in a flavorful blend of olive oil, lime juice, garlic, cumin, paprika, allspice, and a touch of honey, bringing bold Caribbean-inspired spices to your plate. The star of the dish is the vibrant pineapple salsa, a refreshing mix of sweet pineapple, crunchy red bell pepper, zesty red onion, and a kick of jalapeño, all brightened with fresh cilantro and lime juice. Perfectly grilled and topped with this colorful salsa, this dish strikes the ideal balance of smoky, savory, and tangy flavors. Ready in just 35 minutes, it’s a delightfully easy recipe for summer cookouts, weeknight dinners, or whenever you crave a tropical escape.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces chicken breasts
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 3 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoons ground allspice
- 1 tablespoon honey
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 medium (diced) pineapple
- 1 medium (diced) red bell pepper
- 0.5 medium (diced) red onion
- 1 small (seeded and minced) jalapeño
- 0.25 cups (chopped) cilantro
- 2 tablespoons (for salsa) lime juice
- 0.25 teaspoons (for salsa) salt
Instructions
In a small bowl, whisk together olive oil, lime juice, minced garlic, ground cumin, paprika, ground allspice, honey, salt, and black pepper to make the marinade.
Place the chicken breasts in a large resealable bag or a shallow dish and pour the marinade over them. Seal the bag or cover the dish, and let the chicken marinate in the refrigerator for at least 30 minutes, or up to 4 hours for maximum flavor.
Preheat your grill to medium-high heat and lightly oil the grates.
Remove the chicken breasts from the marinade, allowing the excess to drip off, and place them on the grill. Cook for 6-8 minutes on each side or until the chicken is no longer pink in the center and has an internal temperature of 165°F (74°C).
While the chicken is grilling, prepare the pineapple salsa. In a mixing bowl, combine diced pineapple, red bell pepper, red onion, jalapeño, cilantro, lime juice, and salt. Stir well to combine.
Remove the grilled chicken from the grill and let it rest for 5 minutes before serving.
Serve the grilled chicken topped with the pineapple salsa. Enjoy!
Nutrition Facts
Calories |
2160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.4 g | 89% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 3488 mg | 152% | |
| Total Carbohydrate | 166.0 g | 60% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 115.9 g | ||
| Protein | 222.7 g | 445% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 278 mg | 21% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1672 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
