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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.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 Servings
Author Barry C. Parsons
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4
boneless chicken breasts
For the chicken marinade
-
1/2
tsp
salt
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1/4
tsp
black pepper
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juice of 1/2 large lemon
-
zest of 1/2 large lemon
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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
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1
small red onion
diced into 3/4 inch chunks
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1
Jalapeno pepper (more or less to taste)
diced into 3/4 inch chunks
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2-3
baby bell peppers
diced into 3/4 inch chunks
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2
tbsp
chopped chives
-
1
clove
finely minced garlic
-
pinch
of salt and pepper to season
-
1/2
tsp
ground cumin
To prepare the grilled chicken
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Mix all of the ingredients in the marinade together and pour over the chicken breasts in a large sealable plastic bag.
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Marinate in the fridge for only 15-20 minutes.
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Grill for about 5 minutes per side or until the chicken breasts fully cooked through.
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Serve with the pineapple salsa spooned over the chicken breasts
To prepare the Pineapple Salsa
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Use the Philips Hand Blender DropChop attachment to finely chop the pineapple, onion, bell peppers and jalapeno pepper.
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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.
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Serve over the grilled chicken.