You don’t mind easy recipes, do you? If not, I’ll keep them coming! Been a busy spring, not much time for fancy or complicated here. But I am still coming up with some tasty new creations, like this Grilled Chicken with Pineapple Salsa. I also used the salsa with mahi mahi I grilled the same night, which also worked nicely too.
2 clove garlic, minced
2 tbsp cilantro, chopped
3 tbsp olive oil
½ of a lime, juiced
1/4 tsp salt
1 cup fresh pineapple, chopped into small pieces (I cut a typical pineapple chunk size into quarters).
1 small red onion & ½ green bell, coarsely chopped & grilled (see grilling note below)
bit of cilantro, chopped
juice of ½ lime
tsp chipotle in adobo sauce (optional, you could also add a pinch of cayenne for kick, or add a jalapeno to grilled onions and peppers)
Start by combining the marinade ingredients in a medium bowl. Add the chicken breasts, toss them to get the chicken well covered with the marinade. Cover and put the chicken in the refrigerator, unless you are doing a quick marinade (e.g. 15 minutes or less. I marinaded for about an hour, which was came out well, but I’d say you could do up to 4 hours if you wanted.
Pre-heat the grill to medium high. Toss the onion and peppers with olive oil, then spread them into a grill pan. Grill them for about 15 minutes, stirring occasionally, so that get nicely cooked and a tad charred all over. If you don’t have a grill pan, you can wrap the peppers and onions in aluminum foil to cook on the grill, though I really prefer the grill pan for the charring effect.
You can start combining the salsa ingredients as the peppers and onions are grilled. Toss those in with the rest of the ingredients when they are done and have cooled a bit. Set the salsa aside while you grill the chicken. You could also make the salsa in advance, it tasted great the 2nd day after the flavors had a chance to meld.
Get the chicken ready to grill by shaking off the excess marinade, reserving the extra in the bowl. Put the chicken on the grill, flipping the chicken after about 5 minutes. Brush the chicken with the extra marinade after flipping it to help keep the chicken moist. The chicken takes about 10 minutes to be ready, check for doneness at that time. I simply cut it open a bit to see that it is white all the way through, though you can use a thermometer too. Remove the chicken from the grill. Plate the chicken topped with plenty of pineapple salsa and enjoy!
The photo below is actually of the salsa served on the mahi mahi, along with some greens and blackeyed peas. We concluded the chicken came out better and more blog worthy, after eating it sans photo!