Teriyaki Grilled Chicken with Pineapple Basil Salsa
Fire up your grill and savor the irresistible flavors of Teriyaki Grilled Chicken with Pineapple Basil Salsa—an effortless yet impressive recipe perfect for summer dining. Juicy, marinated chicken breasts are caramelized to perfection on the grill, enhanced by a glossy coat of sweet and savory teriyaki sauce. The real star, however, is the vibrant pineapple basil salsa, a refreshing blend of sweet diced pineapple, crunchy red bell peppers, tangy lime juice, and fragrant fresh basil. This dish balances smoky, sweet, and tangy elements for a tropical-inspired meal that’s as stunning as it is delicious. Quick to prepare and loaded with fresh ingredients, it's an easy weeknight favorite or a dazzling choice for entertaining. Serve it hot off the grill for a true crowd-pleaser!
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 4 pieces chicken breasts (boneless, skinless)
- 1 cup teriyaki sauce
- 1 cup pineapple (ripe, diced)
- 0.5 cup red bell pepper (diced)
- 0.25 cup red onion (finely diced)
- 0.25 cup fresh basil leaves (chopped)
- 1 piece lime (juiced)
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon vegetable oil (for grilling)
Instructions
Place the chicken breasts in a shallow dish or a resealable plastic bag. Pour 3/4 cup of teriyaki sauce over the chicken to marinate. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
While the chicken marinates, prepare the pineapple basil salsa. In a medium bowl, combine the diced pineapple, red bell pepper, red onion, chopped basil leaves, lime juice, olive oil, salt, and black pepper. Mix well and set aside.
Preheat your grill to medium-high heat. Brush the grates with vegetable oil to prevent sticking.
Remove the chicken breasts from the marinade and discard the used marinade. Grill the chicken for 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Brush the chicken with the remaining 1/4 cup of teriyaki sauce during the last minute of grilling for a glossy finish.
Remove the chicken from the grill and let it rest for 5 minutes to retain its juices.
Serve the grilled chicken with a generous scoop of pineapple basil salsa on top or on the side. Enjoy immediately.
Nutrition Facts
Calories |
470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.1 g | 17% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 3111 mg | 135% | |
| Total Carbohydrate | 27.0 g | 10% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 17.3 g | ||
| Protein | 58.8 g | 118% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 47 mg | 4% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 673 mg | 14% | |
*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.
