Island Chicken with Pineapple Salsa
Bring the vibrant flavors of the tropics to your table with this irresistible Island Chicken with Pineapple Salsa. Perfectly marinated chicken breasts—infused with a zesty blend of lime juice, soy sauce, garlic, honey, and warming spices like cumin and paprika—are grilled to juicy perfection for a smoky, slightly charred finish. The star of the dish is the refreshing pineapple salsa, bursting with sweetness from fresh pineapple chunks, a touch of heat from jalapeño, and a bright pop of citrusy lime and cilantro. Ready in under an hour (marinade time excluded), this dish is an ideal choice for weeknight dinners or summer gatherings. Pair it with steamed rice or a crisp green salad for a meal that’s both wholesome and flavorful. Keywords: Island Chicken, Pineapple Salsa, grilled chicken, tropical chicken recipe, easy summer recipe.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 3 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 medium pineapple
- 1 medium red bell pepper
- 0.5 medium red onion
- 1 small jalapeño
- 2 tablespoons cilantro
- 1 tablespoon lime juice (for salsa)
- 0.25 teaspoon kosher salt (for salsa)
Instructions
Start by making the marinade for the chicken. In a medium mixing bowl, whisk together olive oil, lime juice, soy sauce, honey, minced garlic, ground cumin, paprika, kosher salt, and black pepper.
Place the chicken breasts in a resealable plastic bag and pour the marinade over the chicken. Seal the bag, ensuring all the chicken is coated, and refrigerate it for at least 1 hour (or up to 8 hours for more flavor).
While the chicken is marinating, prepare the pineapple salsa. Begin by cutting the pineapple into small, bite-sized chunks and place them in a mixing bowl.
Dice the red bell pepper, red onion, and jalapeño finely, and add them to the pineapple. Be sure to remove the seeds from the jalapeño for less heat if desired.
Chop the fresh cilantro and add it to the bowl. Squeeze in the lime juice and sprinkle with kosher salt. Mix well and refrigerate until ready to serve.
Preheat a grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
Remove the chicken from the marinade, letting excess marinade drip off, and place the chicken on the grill.
Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the grill and let it rest for 5 minutes.
Serve the grilled chicken topped with the fresh pineapple salsa. Enjoy with steamed rice or a side salad for a complete meal.
Nutrition Facts
Calories |
546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 715 mg | 31% | |
| Total Carbohydrate | 50.4 g | 18% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 36.3 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 962 mg | 20% | |
*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.
