No Bake Recipes * Grilled Chicken with Pineapple Salsa

Let me make something clear: I’m a lover of pineapple. Fresh pineapple. Grilled, fresh pineapple. Oohhoho Baby! One time I visited Hawaii and ate so much pineapple, my mouth was one huge canker sore. No lie.
So, it shouldn’t come as a surprise that I’m sharing this recipe with you today – which pretty much describes a lot of my grilling recipes.

The pineapple is the staple.

Let’s start off with the salsa.

PINEAPPLE SALSA:
1 fresh pineapple, grilled and cubed
1/2 cup red onions, diced
1/2 cup roasted red pepper, cubed
1/4 cup fresh cilantro, chopped
1 lime, squeezed

Start off by peeling your pineapple. If you have a fancy pineapple coring tool, I’d suggest using that. If not, use a sharp knife to cut away the thick crust and either slice into circular pieces, or long chunks – as long as it’s large enough to fit on the grill.

Chop your red onion into bite-sized, diced pieces.  Get ready for the water works.  These things are pungent!

Now you can marinate your chicken however you’d like.  For me, I connect with my laziness and use a vinaigrette salad dressing to do the trick.  There are so many different flavors.  With this piece, I’m using the Balsamic Vinaigrette.

Mmmm… there’s nothing more appetizing than looking at a picture of raw poultry.

Place the pineapple, chicken, and the red pepper all together on the grill – not touching of course.  You know, germs and such.  Here’s the thing: the pineapple stays on for only about 3 minutes each side.  The chicken, about 3-5 minutes each side (depending on how thick your pieces are).

Now, the red pepper, you want to char that baby!  I’ll tell you why later.  Just do it.

The secret to juicy, tender chicken breasts is the “one-flip”.  That’s all they need.

OK, back to the red pepper.  Once it cools, slice the charred pepper in half (I didn’t cook mine enough), core it, and clean out the seeds.  Then the fun part is skinning that thing.  If the skin is charred, it comes right off and leaves a tender flesh.  Chop the pepper into bite-sized pieces and add to the rest of the salsa ingredients.

The final ingredients are the chopped fresh cilantro and fresh squeezed lime juice.  Stir together and set aside.

Now for the presentation: Grilled balsamic chicken topped with that juicy, flavorful salsa.  Best eaten outside on the patio table and lounge chair.

Or in Hawaii.

Tagged as: dinner, healthy food, recipes, summertime