Grilled Chicken with Pineapple Salsa

Questions About Grilled Chicken with Pineapple Salsa

The Method for Grilled Chicken with Pineapple Salsa

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1. Mix the lime juice, oil, garlic, cumin, oregano and paprika in a bowl. Add the chicken, turn to coat and marinate for 20 minutes.

   Mark done Start 20 min timer

2. Mix the pineapple, bell pepper, red onion, jalapeño, cilantro and the extra lime juice in a bowl. Set aside.

   Mark done

3. Heat a grill or griddle pan to medium-high. Grill the chicken for 6 to 7 minutes a side, until the centres reach 74°C / 165°F.

   Mark done Start 6 min timer

4. Rest for 3 minutes, slice and serve with the salsa.

   Mark done Start 3 min timer

Tips That Matter

• Fold the salsa together just before serving; the pineapple weeps if it sits for long.
• Pound thick breasts to an even thickness so that they grill evenly.
• Wash your hands well after handling the jalapeño.

Changing the Recipe

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

What to Serve With It

Steamed white rice · Shredded cabbage with lime · Cucumber slices

Leftovers and Storage

The chicken keeps in the fridge for up to 3 days. The salsa is best the day it is made.

Grilled Chicken with Pineapple Salsa Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.