This Grilled Pineapple Chicken with Pineapple Salsa is what summer dreams are made of! Juicy, spice-rubbed chicken gets a zesty char on the grill, then it’s topped with a mountain of sweet-and-tangy pineapple salsa and creamy avocado. It’s bursting with color, flavor, and that “I could eat this every night” energy!
Why You’ll Love This Recipe
- Tropical Flavor Explosion: Between the caramelized grilled chicken and that vibrant pineapple salsa, every bite is a mini vacation for your tastebuds.
- Healthy & Fresh: This recipe is downright good for you—lots of lean protein, fresh fruit, and veggies, with zero heavy sauces in sight!
- Perfect for Entertaining: It’s as stunning as it is delicious, making it a total showstopper for BBQs, weeknight dinners, or meal-prep lunches.
- Make-Ahead Friendly: Both the marinated chicken and pineapple salsa can be prepped in advance, so you can grill and go when the craving strikes.
Ingredients You’ll Need
All you need are a handful of vibrant, fresh ingredients to create this Grilled Pineapple Chicken with Pineapple Salsa—each one brings something important to the table! Here’s how everything works together for that crave-worthy bite.
- Chicken breasts or thighs: Choose your favorite! Both cuts become juicy and flavorful when marinated and grilled, but thighs are especially forgiving if you’re new to grilling.
- Olive oil: Essential for a rich, silky marinade that helps carry the bold citrus and spice flavors into the chicken.
- Lime (zest & juice): Adds tang and brightness to both the marinade and salsa—don’t skip the zest for maximum punch!
- Minced garlic: Infuses the chicken with aromatic depth and savory flavor.
- Honey: Balances out the punchy citrus and spice with a subtle natural sweetness, plus helps create gorgeous grill marks.
- Cumin & coriander: This spice duo adds earthy, almost smoky warmth to both chicken and salsa—your kitchen will smell incredible.
- Salt and pepper: Never an afterthought! Essential for seasoning each bite perfectly.
- Vegetable oil: A neutral oil for greasing your grill or grill pan, ensuring nothing sticks and those beautiful grill marks appear.
- Fresh pineapple: The heart of the salsa, and the secret weapon if you grill it first—the caramelization brings next-level sweetness.
- Cilantro: Brings a cooling, herbaceous note that ties the salsa together. If you’re not a fan, swap for parsley.
- Jalapeño: For a gentle heat—add more or less depending on your spice crave.
- Red onion: Sharp, crunchy, and colorful, it anchors the salsa and complements the sweet pineapple.
- Avocado: Creamy slices or cubes add richness and a little luxury every time you take a forkful.
- Coconut rice, cilantro-lime rice, or quinoa (optional): The perfect fluffy base to soak up all those juices!
Variations
This Grilled Pineapple Chicken with Pineapple Salsa is so easy to personalize! Whether you’re working with a different pantry, switching up the protein, or dialing in the heat level, these variations make this recipe endlessly adaptable.
- Use pork or tofu: The marinade and salsa work beautifully with boneless pork chops or firm tofu slabs—great for guests who don’t eat chicken.
- Spice it up: Add a second jalapeño or switch to serrano peppers if you love things fiery, or leave out the seeds for a gentler heat.
- Tropical twist: Swap some of the pineapple for mango or papaya in the salsa to mix up the fruity flavor profile.
- Grain swap: Try serving over brown rice, cauliflower rice, or even inside warm tortillas for a fun taco night spin.
How to Make Grilled Pineapple Chicken with Pineapple Salsa
Step 1: Prepare & Marinate the Chicken
Start by trimming your chicken, slicing breasts in half for quicker, more even grilling. Give them a gentle pound so they’re uniform (don’t flatten completely—we just want even cooking). Whisk up the olive oil, lime zest and juice, garlic, honey, cumin, coriander, and a generous pinch of salt and pepper. Pour the marinade over your chicken in a large zip-top bag. Reserve a few tablespoons for basting later! Let the chicken marinate in the fridge for anywhere from 30 minutes to 3 hours—it’s amazing how much flavor it soaks up.
Step 2: Grill the Pineapple and Chicken
Heat your grill (or grill pan) to medium-high and give it a good oiling so nothing sticks. Grill the chicken for 4–6 minutes per side, basting occasionally with that reserved marinade for extra juiciness. If you want to add another layer of irresistible flavor, grill strips of pineapple too—they only need a few minutes per side to caramelize. Let the chicken rest under foil while you dice the pineapple for salsa.
Step 3: Make the Pineapple Salsa
Grab a bowl and toss together the juicy diced pineapple, cilantro, red onion, jalapeño, a splash of lime juice, a sprinkle of cumin, and a dash of salt and pepper. Taste and tweak—add a little honey if your pineapple isn’t super sweet, or a touch of olive oil for richness. Stir in diced avocado just before serving for ultra-creamy bites.
Step 4: Assemble & Serve
Slice the rested chicken, pile it over coconut rice, cilantro-lime rice, or your favorite base, then spoon on that gorgeous pineapple salsa. Top with extra avocado and a sprinkling of fresh cilantro. Every bite is bursting with flavor—enjoy the tropical party!
Pro Tips for Making Grilled Pineapple Chicken with Pineapple Salsa
- Marinate for Maximum Flavor: Don’t rush the marinating stage! Even a quick 30 minutes does wonders, but up to 3 hours will give you unbelievably tasty, juicy chicken.
- Grill Pineapple for Sweetness: Grilling the pineapple caramelizes its natural sugars, adding irresistible depth and smokiness to your salsa—trust me, it’s worth the extra couple of minutes.
- Baste and Rest: Basting the chicken with reserved marinade keeps it juicy on the grill, and a little rest under foil locks those flavorful juices in before slicing.
- Prep Ahead for Busy Nights: You can make the salsa and marinate the chicken up to a day ahead—just add the avocado right before serving so it stays perfectly green.
How to Serve Grilled Pineapple Chicken with Pineapple Salsa
Garnishes
This dish loves bright, fresh garnishes—think extra chopped cilantro, thinly sliced green onions, or even toasted coconut flakes. A final squeeze of lime over the top right before serving makes every flavor pop!
Side Dishes
Grilled Pineapple Chicken with Pineapple Salsa pairs beautifully with coconut rice, fluffy quinoa, or a big platter of grilled veggies. Black beans, corn on the cob, or a simple green salad also help round out the meal and keep those tropical vibes going strong.
Creative Ways to Present
For a crowd, serve the chicken and salsa family-style on a big platter, or make DIY pineapple chicken bowls for a fun build-your-own dinner. Feeling festive? Try slicing the chicken and piling it into warm tortillas with salsa for unforgettable summer tacos!
Make Ahead and Storage
Storing Leftovers
Store the leftover grilled chicken in an airtight container in the fridge for up to 3 days. The salsa will keep for 1–2 days, but add avocado fresh each time for the best texture and color.
Freezing
The chicken freezes well—just let it cool, slice, and freeze in a zip-top bag for up to 2 months. The pineapple salsa isn’t freezer-friendly, but you can prep all the ingredients (except avocado) and freeze them separately for a quick, future batch.
Reheating
Reheat leftover chicken gently in the microwave or in a skillet over medium-low heat, adding a splash of water or lime juice to keep things moist. Always top with fresh salsa and avocado right before serving for that just-made taste and texture!
FAQs
-
Can I make Grilled Pineapple Chicken with Pineapple Salsa without an outdoor grill?
Absolutely! A stovetop grill pan or even a regular skillet will work. Just be sure to oil the pan well and use medium-high heat. You’ll still get lovely char and juicy chicken, plus all the delicious flavors of the original recipe.
-
Is there a substitute for cilantro in the pineapple salsa?
Yes—if you’re not a fan of cilantro, use flat-leaf parsley or even a little fresh mint. Both will give the salsa a fresh, herby kick without the distinctive cilantro flavor.
-
How spicy is the pineapple salsa?
The salsa is mild to medium, depending on how much jalapeño you use and if you remove the seeds. For zero heat, leave out the jalapeño entirely—or for more, add a second pepper or a pinch of chili flakes.
-
Can I prepare Grilled Pineapple Chicken with Pineapple Salsa ahead of time?
Yes, you can marinate the chicken and make the salsa (minus the avocado) up to a day in advance. Just wait to add the avocado right before serving, so it stays perfectly creamy and green.
Final Thoughts
If you’re looking to shake up your routine and bring a burst of sunshine to your table, try Grilled Pineapple Chicken with Pineapple Salsa! This is one of those recipes that makes you feel like you’re on vacation—even if you’re just grilling in your backyard. I can’t wait for you to savor every sweet, tangy, and smoky bite!
Print
Pineapple Chicken with Grilled Pineapple Salsa Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Description
This Pineapple Chicken recipe is a delightful combination of juicy grilled chicken topped with a refreshing pineapple salsa. Perfect for a summer barbecue or a quick weeknight dinner.
Ingredients
Grilled Chicken
- 1–1/2 pounds boneless, skinless chicken breasts or thighs
- 1/4 cup olive oil
- 2 limes
- 2 teaspoons minced garlic
- 2 teaspoons honey
- 2–1/2 teaspoons ground cumin
- 1 teaspoon ground coriander
- Salt and pepper
- Vegetable oil for greasing grill/grill pan
Pineapple Salsa
- 3 cups diced pineapple (about 1 whole pineapple)
- 1 cup cilantro, finely diced
- 2 tablespoons jalapeño, finely diced
- 1/2 cup diced red onion
- 1 lime
- 1/4 teaspoon ground cumin
- 1 large avocado, sliced or diced
Instructions
- Trim and Marinate Chicken: Prepare chicken and marinate with a flavorful mixture of olive oil, lime zest, lime juice, garlic, honey, cumin, coriander, salt, and pepper.
- Grill Chicken: Grill marinated chicken until cooked through, then rest before slicing.
- Prepare Pineapple Salsa: Combine diced pineapple, cilantro, jalapeño, red onion, lime juice, cumin, and season to taste.
- Serve: Slice or chop chicken, serve over rice, and top with pineapple salsa and avocado.
Notes
- Grilling pineapple adds a smoky sweetness to the salsa.
- For stovetop cooking alternative, refer to the recipe notes.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 14g
- Sodium: 430mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 90mg
