Best Grilled Southwestern Chicken With Pineapple Salsa Recipes

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MESQUITE GRILLED CHICKEN WITH PINEAPPLE SALSA



Mesquite Grilled Chicken With Pineapple Salsa image

I love this recipe! I found it in a magazine several years back in a McCormick ad and it is a summer favorite. The combination of the fruit salsa and the chicken is very good!

Provided by PSparx

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1 (1 3/8 ounce) package mccormick chicken mesquite marinade
1 lb boneless chicken breast
1 (8 ounce) can crushed pineapple
1/4 cup chopped red bell pepper
1 sliced green onion
1 tablespoon fresh lime juice
1 tablespoon soy sauce (lite is optional)
1/4-1/2 teaspoon red pepper seasoning

Steps:

  • Prepare the marinade according to package directions and marinte chicken according to the package directions.
  • Grill chicken.
  • Serve with Salsa.
  • Salsa directions:.
  • Drain pineapple and combine with remaining salsa ingredients.
  • Marinade time will differ depending on your taste.

Nutrition Facts : Calories 236.5, Fat 10.6, SaturatedFat 3, Cholesterol 72.6, Sodium 324.3, Carbohydrate 10.3, Fiber 0.8, Sugar 8.8, Protein 24.6

PINEAPPLE SALSA CHICKEN



Pineapple Salsa Chicken image

These flavorful chicken breasts are grilled to perfection, then topped with a sweet and spicy, colorful pineapple salsa. The dish is mildly spicy, however you can adjust the amount of jalapeno to suit your tastes. Use your favorite brand of seasoning and adjust the salt right before serving, as some brands are saltier than others.

Provided by France C

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 10

4 (6 ounce) boneless, skinless chicken breasts
1 tablespoon olive oil
2 tablespoons Jamaican jerk seasoning
1 cup diced pineapple
¼ cup diced red bell pepper
1 small jalapeno pepper, seeded and minced
2 tablespoons minced red onion
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
¼ teaspoon salt

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.

Nutrition Facts : Calories 274.4 calories, Carbohydrate 13.9 g, Cholesterol 96.9 mg, Fat 7.7 g, Fiber 1.7 g, Protein 36 g, SaturatedFat 1.6 g, Sodium 891.8 mg, Sugar 11.1 g

GRILLED CHICKEN WITH SALSA



Grilled Chicken with Salsa image

I know summer has arrived when I make this grilled chicken dish with all its fresh ingredients. The colorful salsa is bursting with zesty flavor. -Julie Simpson, North Aurora, Illinois

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings (3 cups salsa).

Number Of Ingredients 17

1/4 cup lemon juice
2 tablespoons lime juice
2 tablespoons orange juice
1 tablespoon canola oil
1 teaspoon sugar
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
TOMATO-PINEAPPLE SALSA:
4 plum tomatoes, chopped
1 cup cubed fresh pineapple
1/2 cup chopped sweet red pepper
1/3 cup chopped red onion
1/4 cup lime juice
3 tablespoons minced fresh cilantro
1 jalapeno pepper, seeded and finely chopped

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.

Nutrition Facts : Calories 185 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 178mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

GRILLED CARIBBEAN CHICKEN WITH PINEAPPLE SALSA



Grilled Caribbean Chicken With Pineapple Salsa image

This is a great recipe from Crisco (slightly modified). The recipe should be started about 45 minutes to an hour before the grill is ready to allow enough marinade time (not included in prep time).

Provided by PanNan

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 (8 ounce) can pineapple tidbits
1/4 cup vegetable oil
2 tablespoons lime juice
1 teaspoon garlic, minced
1/4 teaspoon crushed red pepper flakes
1 teaspoon sugar
4 chicken breast halves (boneless, skinless)
1/4 cup red pepper, diced
1/4 cup red onion, minced
1 small jalapeno pepper, minced
2 tablespoons cilantro, chopped
salt and pepper, to taste

Steps:

  • Drain pineapple juice into a 1-cup measuring cup. Add oil, lime juice, garlic, red pepper flakes and sugar. Mix well to make the marinade. Place chicken in a large resealable food storage bag. Pour all but 1 tablespoon of marinade over the chicken. Seal bag. Refrigerate 30 to 45 minutes.
  • To make salsa, combine pineapple, red pepper, red onion, jalapeño pepper, cilantro and reserved 1 tablespoon marinade in a medium-sized serving bowl. Toss well. Season with salt and pepper to taste.
  • Heat grill to medium. Remove chicken from marinade. Discard marinade. Season chicken with salt and pepper. Grill, turning once, for 10 to 15 minutes or until cooked through and juices run clear. Serve with pineapple salsa.

Nutrition Facts : Calories 288.7, Fat 20.5, SaturatedFat 3.7, Cholesterol 46.4, Sodium 47.7, Carbohydrate 11.1, Fiber 1.3, Sugar 7.8, Protein 15.8

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