Sweet pineapple and grilled chicken combine perfect for creating an incredibly delicious meal is sure to ask for the whole year round. If you can make an easy meal that tastes and looks as if it were a gourmet chef, grilled chicken with pineapple pieces, chopped peppers, and a selection of spices has been his wish to prepare only what you were looking for.
For the pineapple salsa for chicken, you can vary your recipe by addingdifferent types of fruit and vegetables. Experiment with different salsa with peppers, red, orange, green and yellow, and a variety of fruits such as coconut, limes, mangos, oranges.
You can make this dish several times with different combinations of ingredients before you find that your favorite song is. You can also include ingredients such as honey, soy or teriyaki sauce to the chicken marinade with different mixtures of spices such as cinnamon,Curry and ginger.
Grilled Chicken with Pineapple Salsa recipe
What You Need to Know
1 / 4 cup lemon juice
3 tablespoons lime juice
3 tablespoons orange juice
2 tablespoons canola oil
1 teaspoon sugar
1 / 4 teaspoon ground cumin
1 / 4 teaspoon pepper
1 / 2 teaspoon salt
1 / 2 teaspoon oregano
6 bones, skinless chicken breasts
1-1/2 cups pineapple, cut into pieces
2 large tomatoes, seeded and chopped
1 / 2 cup red onion,chopped
1 / 2 cup red bell pepper, chopped
1 / 2 cup green bell pepper, chopped
1 chilli pepper, seeded and chopped
1 / 4 cup fresh cilantro, chopped
1 / 2 cup lime juice
Salt and pepper to taste
How to do it
In a large resealable plastic bag large enough to hold all 6 chicken breasts, add the 3 juices, canola oil, sugar, cumin, pepper, salt and oregano. Seal the bag and shake to mix well. Add the chicken breast in the bag, seal, and it will be coated againthoroughly.
If you need to use two plastic bags, you simply divide the ingredients in half and put 3 pieces of chicken in each.
Refrigerator chicken breast for at least 4 hours to marinate.
Place in a medium bowl, season the cut pineapple, chopped tomatoes, onions, peppers, cilantro, lime juice and salt and pepper and mix well together. Cover and refrigerate until ready to serve.
After preheating, remove the grill to medium, remove the chicken from the plastic bagand discard the marinade.
Grill the chicken over medium heat 5 to 7 minutes per side or until the center of the breasts are no longer pink and the juices clear. Do not force open the chicken while cooking too often as to lose too much juice will cause the meat to become dry.
Stir Serve the pineapple salsa and spoon over the grilled chicken and. You can also scatter fresh squeezed lemon juice over the top with the chicken and salsa. Serve with a variety of lettucesand vegetables, rice or potatoes.
Serves 6.
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