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

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:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 242
  • Fat: 6.1g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 1.5g
  • Protein: 29.6g
  • Carbohydrate: 17.4g
  • Fiber: 1.3g
  • Cholesterol: 118mg
  • Iron: 2.2mg
  • Sodium: 571mg
  • Calcium: 38mg

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. 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. 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.

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