Pineapple pairs well with rich, creamy avocado to top this Cuban-inspired recipe. It’s also delicious with pork chops or grilled firm fish such as mahi-mahi.
- 1/4 cup(s) fresh lime juice
- 1/4 cup(s) pineapple juice, *
- 3 Tbsp cilantro, fresh, chopped
- 1 tsp olive oil, extra virgin
- 3/4 tsp ground cumin, divided (or less to taste)
- 1/2 tsp table salt
- 1 tsp minced garlic
- 1 pound(s) uncooked boneless skinless chicken breast(s), four 4-oz pieces
- 1 1/2 cup(s) pineapple, diced
- 1 item(s), medium avocado, diced
- 2 Tbsp, chopped uncooked red onion(s)
- 2 spray(s) cooking spray
In a small bowl, combine lime juice, pineapple juice, cilantro, oil, 1/4 teaspoon cumin and salt; remove 5 tablespoons juice mixture to a zip-top food storage bag (or a glass container with lid). Set bowl with remaining juice mixture aside.
Add garlic and remaining 1/2 teaspoon cumin to bag (or glass container). Add chicken to bag (or container); seal bag and turn to coat with mixture (or toss in container and then cover). Refrigerate at least 30 minutes or up to several hours.
Meanwhile, to make salsa, add pineapple, avocado and onion to bowl with remaining lime juice mixture; toss gently to coat.
Off heat, coat grill rack or stove-top grill pan with cooking spray; heat to medium-high heat.
Remove chicken from marinade; discard marinade. Grill chicken until cooked through, flipping once, about 5 to 7 minutes per side.
Transfer chicken to plates and top with salsa; season with salt and serve with lime wedges, if desired. Yields 1 chicken breast and about 1/2 cup salsa per serving.
- *There's no need to buy pineapple juice for this recipe. Prep the pineapple the day before, store it in a glass container with a lid and refrigerate overnight. There should be enough juice accumulated in the bottom of your container by the next day to use in the recipe. If not, however, use canned pineapple juice instead. Turn this recipe into a salad by cooling the chicken and tossing it with the salsa; serve over a bed of greens.