Chicken Breasts with Grilled Pineapple and Tomatillo Salsa

Chicken Breasts with Grilled Pineapple and Tomatillo Salsa

Serves 4
Serve this easy grilling recipe over steamed brown rice with a green salad on the side for a satisfying meal. Savory onions, sweet pineapple and rich tomatillo salsa are a delicious sweet and spicy combo to top all manner of grilled meat and fish.
  • 2 tablespoons expeller-pressed canola oil, plus more for oiling the grill
  • 1/2 large sweet white onion (such as Vidalia), cut into thick rings
  • 6 pineapple spears
  • 1/2 teaspoon fine sea salt, divided
  • 1 1/2 cup tomatillo salsa
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon lime juice
  • 4 skinless, boneless chicken breast halves
  • Ground black pepper, to taste
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Prepare a grill for medium-high heat cooking, oiling grill grates as needed. Brush onions and pineapple with 1 tablespoon of oil and season with 1/8 teaspoon salt and pepper. Grill, flipping once, until just charred in spots and softened, 6 to 8 minutes total; transfer to a plate. When cool enough to handle, roughly chop onions and pineapple and transfer to a bowl. Add salsa, cilantro, lime juice, 1/8 teaspoon salt and pepper and toss gently to combine.

Brush chicken all over with remaining 1 tablespoon oil and season with remaining 1/4 teaspoon salt and pepper. Grill, flipping once, until deep golden brown all over and cooked through, 8 to 10 minutes total.

Transfer chicken to a platter; spoon grilled pineapple salsa over the top and serve immediately.
Nutritional Info: 
Per Serving: 270 calories (90 from fat), 10g total fat, 1.5g saturated fat, 75mg cholesterol, 900mg sodium, 14g carbohydrates, (4 g dietary fiber, 9g sugar), 27g protein.
Special Diets: 

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