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Tropical Grilled Chicken with Pineapple Salsa

A delightful tropical grilled chicken served with a refreshing pineapple salsa, perfect for pairing with New Zealand wines and capturing the essence of tropical Kiwi cuisine.

  • Total Time: 35 minutes plus marinating time
  • Yield: 6 servings 1x

Ingredients

Scale

6 boneless, skinless chicken breasts, pounded lightly to about 3/4 inch thick
1 tablespoon dark brown sugar
2 teaspoons ground coriander
2 teaspoons ground cumin
1 and 1/2 teaspoons garlic powder
1 teaspoon kosher salt, plus more to taste
3/4 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/2 to 3/4 medium-size fresh pineapple, peeled, quartered, cored, and cut into small dice (about 2 cups)
4 large radishes, trimmed and cut into small dice (about 3/4 cup)
1/2 medium orange or yellow bell pepper, cut into small dice (about 2/3 cup)
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice, more to taste
Freshly ground black pepper
1 and 1/2 tablespoons canola or vegetable oil

Instructions

Combine brown sugar, coriander, cumin, garlic powder, 1 teaspoon kosher salt, ginger, and turmeric in a small bowl to make the spice rub.
In a medium bowl, mix pineapple, radishes, bell pepper, cilantro, and lime juice with 1/4 teaspoon kosher salt and black pepper.
Let the salsa sit to meld flavors while you prepare the grill.
Preheat a gas grill with all burners on high for at least 10 minutes, or prepare a hot charcoal fire.
Lightly coat chicken breasts with oil and apply the spice rub evenly on both sides.
Clean the grill grate with a wire brush and then oil the grate.
Place chicken on the hottest part of the grill and cook until grill marks form, about 2 to 3 minutes on one side.
Turn the chicken and continue grilling until the meat is just firm to the touch and cooked through, about 3 to 4 minutes more, depending on thickness.
Transfer the grilled chicken to a platter and let rest for 5 minutes.
Right before serving, adjust the lime juice, kosher salt, and black pepper to taste in the salsa.
Serve the grilled chicken with the pineapple salsa spooned alongside or over the meat.

Notes

The spice rub can also be used with pork or turkey for an alternative option.
The pineapple salsa is a great stand-alone dish as an alternative to traditional tomato-based salsas.

  • Author: 9
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: New Zealand/Tropical
  • Diet: Halal

Nutrition

  • Serving Size: 1 serving
  • Calories: Variable
  • Sugar: Variable
  • Sodium: Variable
  • Fat: Variable
  • Saturated Fat: Variable
  • Unsaturated Fat: Variable
  • Trans Fat: 0g
  • Carbohydrates: Variable
  • Fiber: Variable
  • Protein: Variable
  • Cholesterol: Variable

Keywords: Tropical Grilled Chicken, Pineapple Salsa, New Zealand Cuisine, Kiwi Cuisine, Wine Pairing, ,

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