Grilled Chicken With Cucumber Pineapple Salsa Recipes

PINEAPPLE SALSA CHICKEN

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Pound chicken to a 1-inch thickness for even grilling. Brush oil over chicken and sprinkle Jamaican jerk seasoning evenly on both sides. Set aside.
• Combine pineapple, red pepper, jalapeno pepper, red onion, cilantro, lime juice, and salt in a small bowl for the salsa. Set aside.
• Place chicken on the hot grill and lower heat to medium. Grill until chicken is no longer pink in the center and juices run clear, 12 to 14 minutes, turning halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a plate to rest for 5 minutes.
• Top chicken with salsa mixture and serve.

PINEAPPLE CUCUMBER SALSA

Steps:

• In a large bowl, combine all ingredients. Cover and refrigerate until serving.

GRILLED CHICKEN WITH CUCUMBER PINEAPPLE SALSA

Steps:

• In a marinating container (large tupperware) soak the chicken in a saltwater brine for 2 hours. Be sure to cover the chicken completely.
• In a bowl, combine the cucumber, pineapple, cilantro, red onion, lime juice, lime zest, jalapeno, salt and crushed red pepper. Taste and adjust the seasoning to your flavor. Be careful as the crushed red peppers sit it will get hotter.
• In another bowl strain the juice from the salsa (don't worry as the salsa sits it will juice up again) and put the juice aside for now. Cover the salsa and refrigerate until ready to serve.
• Drain the brine from the marinating container and add the juice from the salsa to the chicken in the marinating container. Let set for at least 2 to 3 hours.
• Preheat your grill to 350 degrees.
• Remove the chicken from the salsa juices and salt and pepper both sides of the chicken before grilling.
• Grill the chicken for 15 to 20 minutes on each side. Turning the chicken ¼ turn half way through on each side to give yourself those nice diamond grill marks.
• Remove the chicken from the grill and let chicken set for 5 to 10 minutes.
• Serve breasts whole or sliced with the salsa garnishing the top. Put the remaining salsa in a bowl and put it on the table as extra garnishing.
• Enjoy! I did!

CHICKEN WITH JERK SAUCE AND COOL PINEAPPLE SALSA

Steps:

• In a small bowl whisk together the honey and the lime juice. Combine the pineapple, cucumber and mint in a medium bowl, pour the dressing over and toss to combine. Set aside.
• Heat 2 teaspoons of olive oil in a large skillet over a medium-high heat. Add the chicken breasts and cook for about 4 minutes on each side, or until browned and cooked through. Transfer the chicken to a plate and cover with foil to keep warm.
• Add the remaining 2 teaspoons of oil to the pan. Stir in the scallions, pepper, garlic, ginger, allspice, and thyme. Cook for 30 seconds over a medium heat. Add the chicken broth and soy sauce and cook until liquid is reduced by half, about 3 minutes. Stir in the lime juice. Put the chicken back in the pan and coat well with the sauce.
• Serve with the pineapple salsa.

GRILLED CHICKEN WITH SALSA

Steps:

• In a large resealable plastic bag, combine the first eight ingredients; add chicken. Seal bag and turn to coat; refrigerate for 4 hours. Meanwhile, in a small bowl, combine salsa ingredients. Cover and refrigerate until serving. , Drain and discard marinade. Grill, covered, over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Serve with salsa.