When it comes to summer grilling, there’s just something magical about the combination of smoky chicken and the sweet, tangy burst of fresh pineapple salsa. It reminds me of those lazy afternoons spent in the backyard, where the air is filled with chatter and the scent of charcoal. Maybe I’m just nostalgic, but this recipe? It’s like a mini vacation on a plate—sunshine and sizzle, all in one bite.
Steps
- Preheat your outdoor grill to medium-high and lightly oil the cooking grate to prevent sticking.
- Flatten the chicken breasts to a uniform thickness of 1 inch for even cooking. Coat them with olive oil and evenly distribute Jamaican jerk seasoning on both sides.
- In a small bowl, mix together the diced pineapple, red bell pepper, minced jalapeno, red onion, cilantro, lime juice, and salt to create the salsa.
- Place the chicken on the preheated grill and reduce the heat to medium. Cook for 12 to 14 minutes, flipping the chicken once, until it is cooked through and no longer pink inside. Ensure the internal temperature reaches at least 165 degrees F (74 degrees C). Let the chicken rest for 5 minutes after grilling.
- Serve the grilled chicken topped with the prepared pineapple salsa.
Ingredients
- 4 boneless, skinless chicken breasts (each 6 ounces)
- 1 tablespoon olive oil
- 2 tablespoons Jamaican jerk seasoning
- 1 cup pineapple, diced
- ¼ cup red bell pepper, diced
- 1 small jalapeno pepper, seeded and finely chopped
- 2 tablespoons red onion, minced
- 2 tablespoons fresh cilantro, minced
- 1 tablespoon lime juice
- ¼ teaspoon salt
Nutritional Values
Calories: 1096 | Total Fat: 32g | Saturated Fat: 8g | Cholesterol: 388mg | Sodium: 3568mg | Total Carbohydrate: 56g | Dietary Fiber: 8g | Total Sugars: 44g | Protein: 144g | Vitamin C: 88mg | Calcium: 188mg | Iron: 8mg | Potassium: 1672mg
FAQ
- How can I adjust the spiciness of the Pineapple Salsa Chicken?
- You can modify the level of heat in the dish by altering the amount of jalapeno in the salsa. If you prefer a milder flavor, use less jalapeno or remove it entirely. For more spice, consider adding more jalapeno or incorporating some of the seeds.
- What is the recommended grilling method for the chicken breasts?
- Preheat your outdoor grill to medium-high heat and lightly oil the grate. Grill the chicken until it is no longer pink in the center, which should take about 12 to 14 minutes. Turn the chicken halfway through the grilling process. Ensure the internal temperature reaches at least 165 degrees F (74 degrees C).
- Can I use a different seasoning instead of Jamaican jerk seasoning?
- Yes, you can substitute the Jamaican jerk seasoning with your preferred seasoning blend. Keep in mind that different brands may have varying salt levels, so you might want to adjust the salt to taste before serving.
- Is it necessary to pound the chicken breasts before grilling?
- Yes, pounding the chicken to a 1-inch thickness helps ensure even cooking on the grill, resulting in perfectly cooked chicken.
- What should I do if I have dietary restrictions?
- If you have specific dietary needs, it’s advisable to consult with a healthcare professional or registered dietitian before preparing this dish. They can provide guidance based on your individual health requirements.
Tips
- To achieve even cooking, pound the chicken breasts to a uniform thickness of about 1 inch before grilling.
- Adjust the level of spiciness in the salsa by varying the amount of jalapeno to match your personal preference for heat.
- Experiment with different brands of seasoning and remember to adjust the salt before serving, as the salt content can vary between brands.
- Allow the grilled chicken to rest for about 5 minutes after cooking to let the juices redistribute, resulting in juicier and more flavorful meat.
Equipment
- Outdoor grill
- Instant-read thermometer
- Meat tenderizer (for pounding chicken)
