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Pineapple Salsa on Lemon Paprika Grilled Chicken

Pineapple Salsa on Lemon Paprika Grilled Chicken

Pineapple Salsa on Lemon Paprika Grilled Chicken. A summer-fresh, quick, healthy and delicious meal you'll want to make all season long.
Cuisine Mexican Inspired, North American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 Servings
Author Barry C. Parsons

Ingredients

  • 4 boneless chicken breasts

For the chicken marinade

  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • juice of 1/2 large lemon
  • zest of 1/2 large lemon
  • 2 tbsp paprika or smoked paprika
  • 1 tbsp olive oil

For the Pineapple Salsa

  • 1/2 a fresh golden pineapple diced into 3/4 inch chunks
  • 1 small red onion diced into 3/4 inch chunks
  • 1 Jalapeno pepper (more or less to taste) diced into 3/4 inch chunks
  • 2-3 baby bell peppers diced into 3/4 inch chunks
  • 2 tbsp chopped chives
  • 1 clove finely minced garlic
  • pinch of salt and pepper to season
  • 1/2 tsp ground cumin

Instructions

To prepare the grilled chicken

  1. Mix all of the ingredients in the marinade together and pour over the chicken breasts in a large sealable plastic bag.
  2. Marinate in the fridge for only 15-20 minutes.
  3. Grill for about 5 minutes per side or until the chicken breasts fully cooked through.
  4. Serve with the pineapple salsa spooned over the chicken breasts

To prepare the Pineapple Salsa

  1. Use the Philips Hand Blender DropChop attachment to finely chop the pineapple, onion, bell peppers and jalapeno pepper.
  2. Add all of the remaining ingredients and let the salsa sit, covered at room temperature for an hour or more to let the flavours blend together well.
  3. Serve over the grilled chicken.