Pineapple Jalapeño Chicken

grilled chicken topped with fresh pineapple salsa with white rice and a lime wedge

Chicken breasts marinated in teriyaki sauce, grilled and served with spicy-sweet pineapple salsa. A light protein-packed dinner that's easy and delicious!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 10

Marinating Time 4

Total Time 4 20

Servings

Calories 223kcal

Author Amee

Ingredients

For the chicken:
6 boneless skinless chicken breasts (about 4 oz each)
1 cup teriyaki marinade and sauce I used Soy Vay, but go with your favorite here, and extra for basting while grilling
For the Pineapple Salsa:
2 cups fresh pineapple, chopped
3 tbsp fresh cilantro chopped
3 tbsp fresh lime juice
2 small jalapenos seeded and minced
1 tbsp avocado oil or olive oil
½ tsp salt
freshly ground pepper to taste

Instructions

For the Marinade:
Pour marinade over chicken breasts in a sealable bag or tightly covered bowl and marinate for at least 4 hours (preferably overnight) in the refrigerator.
For the Salsa:
Place all ingredients in a medium-size bowl and toss to coat. Cover and refrigerate for an hour or so to blend the flavors. Bring to room temperature to serve over the chicken.
Prepare Grilled Chicken:
Grill chicken over medium heat (375-400 degrees F) about 4-5 minutes on each side (for smaller breasts), basting chicken with unused marinade during cooking. Grill until juices run clear and the internal temperature reaches 165 degrees. Allow chicken to rest for at least 5 minutes before garnishing with salsa. Serve over your favorite rice.

Notes

Grilling tips:

Pound chicken. If your chicken breasts (or thighs) are large and thick, pound them to an even 1” thickness before marinating to ensure even cooking.

Preheat the grill properly. For a good sear and nice grill marks, the grill must be HOT, so preheat it to medium-high heat and use “the hand test” to ensure it’s hot enough.

Baste chicken. While grilling, baste the chicken with more unused teriyaki marinade. This enhances the flavor and gives the chicken a gorgeous glaze.

Check for doneness. Use a meat thermometer to check the internal temperature of the chicken reaches 165°F.

Resting time. After cooking, transfer the chicken to a cutting board, and let it rest for a few minutes, so the juices can redistribute, resulting in a more tender and flavorful grilled chicken.

Nutrition