Grilled Chicken and Pineapple Salsa


The calendar might not officially say it’s summer yet, but we can all agree that summer is basically here, right? I mean, it’s hot, the pools are open, and the grills are smoking – it’s summer! I’ve waxed poetic about my love of winter and how I could totally do withou summer, but I really do try to enjoy it while it’s here. After all, summer comes every year whether I like it not, so I might as well try to make the best of it!
I love grilling out, and this chicken with pineapple salsa is my new favorite recipe. It’s got so much flavor, and it really just screams “summer” – it is made for warm, lazy days. The combination of flavors in the salsa is the perfect mix of sweet and savory, and we even ate the leftovers with tortilla chips. Super delicious!

PS – in case you’re wondering why our grill looks like it has no grates, we’re using a non-stick grill mat, which makes clean up super easy, but still allows for those awesome grill marks on the food.
ingredients:
  • juice from 1/2 lemon
  • 1 clove garlic, minced
  • 3/4 tsp salt
  • 1/2 tsp cumin
  • 1/2 tsp pepper
  • 1/8 tsp cayenne pepper
  • 1 boneless skinless chicken breast, but in two pieces
  • 1 tbsp olive oil
  • 1/2 fresh pineapple, cut into strips
  • 1/2 avocado, pitted and peeled
  • 1/2 small white onion, finely chopped
  • 2 tbsp chopped cilantro
  • salt and pepper, as needed
  • tortilla chips, if desired
instructions:
  1. Heat the grill to medium high heat. In a small bowl, mix the lemon juice, garlic, salt, cumin, pepper, and cayenne pepper in a bowl.
  2. Brush the marinade over both sides of both pieces of chicken. Place on the grill and cook for 10-12 minutes, or until the center is no longer pink, turning halfway through.
  3. Mix the olive oil into the remaining marinade and brush over the pineapple. Grill the pineapple for about 10 minutes, turning twice.
  4. Brush the marinade on the avocado and grill for about 3 minutes, with the cut side down. Discard any remaining marinade.
  5. When the pineapple and avocado are finished grilling, dice them and mix together with the onion and cilantro. Season with salt and pepper as desired.
  6. Divide the salsa between the chicken breasts and use any extra as a dip with tortilla chips.