ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Grilled Chicken Cutlets with Strawberry Salsa

Photo: Greg Dupree Styling: Ginny Branch  

Hands-on time 20 mins
Total time 1 hr

Serves 6

We also love to drizzle Tangy Strawberry Barbecue Sauce over the chicken.


  • 1 (6-oz.) can pineapple juice (about 3/4 cup)
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon ground cumin
  • 1 teaspoon ground ancho chile pepper
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 2 pounds chicken breast cutlets
  • Strawberry Salsa

How to Make It

  1. Whisk together the pineapple juice, vinegar, oil, cumin, ground ancho chile, salt, and pepper. Place the chicken cutlets in a large ziplock plastic freezer bag; pour marinade over chicken. Seal bag, and chill 30 minutes. Remove chicken from marinade, discarding marinade. Pat chicken dry.

  2. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to medium-high (about 450°F). Place chicken on grate, and grill cutlets until grill marks appear and cutlets are done, 4 to 5 minutes on each side. Serve with Strawberry Salsa.