Grilled Chicken Thighs with Pineapple, Corn, and Bell Pepper Relish

Grilled Chicken Thighs with Pineapple, Corn, and Bell Pepper Relish Recipe
Photo: John Autry; Styling: Leigh Ann Ross
Perfect for summer cookouts, this grilled chicken recipe boasts phenomenal flavors from its savory-sweet relish.

Yield:

4 servings (serving size: 2 thighs and 3/4 cup relish)
Total time: 20 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 20 Minutes

Nutritional Information

Calories 242
Fat 6.1 g
Satfat 1.5 g
Monofat 1.8 g
Polyfat 1.5 g
Protein 29.6 g
Carbohydrate 17.4 g
Fiber 1.3 g
Cholesterol 118 mg
Iron 2.2 mg
Sodium 571 mg
Calcium 38 mg

Ingredients

Cooking spray
1 teaspoon garlic powder
1 teaspoon ground cumin
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
8 skinless, boneless chicken thighs (about 1 1/4 pounds)
2 cups cubed fresh pineapple (about 1/2 pineapple)
1/2 cup fresh corn kernels (about 1 ear)
1/3 cup finely chopped red bell pepper
1/4 cup thinly sliced fresh basil
3 tablespoons finely chopped red onion
1 tablespoon cider vinegar
1 teaspoon sugar

Preparation

1. Heat a grill pan over medium-high heat; lightly coat with cooking spray. Combine garlic powder, cumin, 1/2 teaspoon salt, and pepper in a small bowl; sprinkle over chicken. Add chicken to pan; cook 10 minutes on each side or until done.

2. Meanwhile, combine remaining 1/4 teaspoon salt, pineapple, and remaining ingredients in a medium bowl. Serve relish over chicken.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

David Bonom,

Cooking Light

August 2011
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