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

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 minutes
Cook Time 10 minutes
Marinating Time 4 hours
Total Time 4 hours 20 minutes
Servings 6
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 tablespoon fresh cilantro chopped
  • 3 tablespoon fresh lime juice
  • 2 small jalapenos seeded and minced
  • 1 tablespoon avocado oil or olive oil
  • ½ teaspoon 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

Calories: 223kcal | Carbohydrates: 16g | Protein: 27g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 2164mg | Potassium: 607mg | Fiber: 1g | Sugar: 13g | Vitamin A: 133IU | Vitamin C: 35mg | Calcium: 27mg | Iron: 1mg