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Photo of Grilled chicken with spicy pineapple salsa by WW

Grilled chicken with spicy pineapple salsa

2 - 5
PersonalPoints™ per serving
Total Time
40 min
20 min
20 min
A sprinkle of smoky paprika gives chicken a tasty coating and partners perfectly with sweet, juicy pineapple.


Skinless chicken breast

600 g, (buy tenderloins), fat trimmed

Ground paprika

3 tsp, (smoked)

Canola oil

2 tsp

Snow peas

150 g, (trimmed, halved diagonally)

Baby spinach leaves

60 g, (2 cups)


300 g, (peeled, cored, finely chopped)


1 medium, (Lebanese, peeled, finely chopped)

Red onion

½ small, (thinly sliced)

Fresh coriander

¼ cup(s), (coarsely chopped)

Fresh mint

¼ cup(s), (coarsely chopped)

Fresh red chilli

1 whole, (deseeded, finely chopped)

Lime juice

1 tbs

Olive oil

2 tsp


1 medium, (wedges, to serve)


  1. Place chicken on a plate. Sprinkle both sides with paprika. Heat oil in a large non-stick frying pan over medium-high heat. Cook chicken for 4–5 minutes each side or until cooked through.
  2. Blanch the snow peas in a small saucepan of boiling water for 1 minute or until bright green and just tender. Drain and refresh in a large bowl of cold water. Drain. Combine snow peas and spinach in a medium bowl.
  3. Combine the pineapple, cucumber, onion, coriander, mint, chilli, juice and oil in a small bowl. Place spinach mixture on plates or a serving platter. Top with grilled chicken and pineapple salsa. Serve with lime wedges.


SERVING SUGGESTION: ½ cup steamed rice.You can use mild paprika instead of the smoked paprika.