Grilled Southwestern Chicken with Pineapple Salsa
Get ready to spice up your dinner routine with this vibrant Grilled Southwestern Chicken with Pineapple Salsa. Juicy, marinated chicken breasts are infused with bold Southwestern flavors like chili powder, smoked paprika, and cumin, then grilled to smoky perfection. The dish is elevated by a refreshing pineapple salsa, bursting with sweet pineapple, crisp red bell pepper, zesty red onion, and a kick of jalapeño. This easy-to-make recipe is perfect for weeknights or backyard barbecues, offering a delightful balance of smoky, tangy, and sweet flavors in every bite. Ready in just 35 minutes of active cooking and prep time, it's a healthy, gluten-free option that pairs beautifully with rice, quinoa, or a crisp green salad. Ideal for when you're craving grilled chicken recipes with a tropical twist!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups pineapple, diced
- 1 red bell pepper, diced
- 0.5 red onion, finely diced
- 2 tablespoons fresh cilantro, chopped
- 1 jalapeño, minced
- 1 tablespoon lime juice
- 0.25 teaspoon salt (for salsa)
Instructions
Place the chicken breasts in a resealable plastic bag or shallow dish.
In a small bowl, whisk together olive oil, lime juice, chili powder, ground cumin, smoked paprika, garlic powder, salt, and black pepper.
Pour the marinade over the chicken, ensuring it is well-coated. Seal the bag or cover the dish, and refrigerate for at least 30 minutes, or up to 4 hours for best results.
While the chicken marinates, prepare the pineapple salsa. In a medium bowl, combine diced pineapple, red bell pepper, red onion, chopped cilantro, minced jalapeño, lime juice, and salt. Mix well and set aside in the refrigerator to chill.
Preheat a grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
Remove the chicken from the marinade and discard the excess marinade. Place the chicken on the preheated grill.
Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through with grill marks.
Remove the chicken from the grill and let it rest for 5 minutes to retain its juices.
Plate the grilled chicken and top generously with the pineapple salsa.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.2 g | 71% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3541 mg | 154% | |
| Total Carbohydrate | 93.7 g | 34% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 57.1 g | ||
| Protein | 222.2 g | 444% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 216 mg | 17% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2968 mg | 63% | |
*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.
