Grilled chicken with pineapple salsa

Total Time
1 hr 37 min
12 min
10 min
A Caribbean-inspired marinade adds a delicious flavor to grilled chicken that pairs beautifully with a pineapple salsa. This fruity salsa contains jalapeño, which adds a nice zippy flavor, and scallions, which provide a great texture with the pineapple. You can prepare the salsa at the same time as the marinade for the chicken and refrigerate them until ready to grill. While you grill the chicken, grill a side dish, too. Cut ½-inch slices of zucchini and yellow squash lengthwise. Lightly spray with olive-oil nonstick spray, and grill until crisp-tender.


Fresh lime juice

¼ cup(s)

Fresh lime juice

1 Tbsp

Soy sauce

1 Tbsp


2 clove(s), minced

Ground allspice

1 tsp

Ground cinnamon

¼ tsp

Cayenne pepper


Uncooked boneless skinless chicken breast

1 pound(s), 1/4 pound each

Canned pineapple chunks in juice, drained

15½ oz, (1 can), diced


2 medium, thinly sliced

Jalapeño pepper

1 medium, seeded and minced


2 Tbsp, chopped fresh

Table salt


Table salt

¼ tsp

Black pepper


Cooking spray

1 spray(s)


  1. Combine ¼ cup lime juice, soy sauce, garlic, allspice, cinnamon, and cayenne in zip-close plastic bag. Add chicken, squeeze out air, and seal bag. Turn to coat and refrigerate, turning bag occasionally, at least 1 hour or up to 8 hours.
  2. Meanwhile, to make salsa, stir together pineapple, scallions, jalapeño, remaining 1 tablespoon lime juice, cilantro, and ⅛ teaspoon salt in medium bowl. Cover and refrigerate until ready to serve.
  3. Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
  4. Remove chicken from marinade and discard marinade. Sprinkle chicken with remaining ¼ teaspoon salt and pepper. Place chicken on grill rack and grill, turning occasionally, until cooked through, 10–12 minutes. Serve with salsa.
  5. Per serving (1 chicken breast and ½ cup salsa)