Hands-on Time
37 Mins
Total Time
1 Hour 57 Mins
Yield
Serves 4 (serving size: 1 breast half and about 1/4 cup salsa)
Photo: Hector Sanchez; Styling: Ginny Branch

How to Make It

Step 1

Place 1 cup sliced onions, 2 tablespoons lime juice, 2 tablespoons olive oil, sugar, and next 8 ingredients (through habanero pepper) in a mini food processor; process until almost smooth. Pour mixture into a large zip-top plastic bag. Add chicken to bag; seal bag. Marinate in refrigerator 1 hour, turning occasionally.

Step 2

Preheat grill to medium-high heat.

Step 3

Remove chicken from bag; discard marinade. Let chicken stand at room temperature 20 minutes.

Step 4

Place pineapple on grill rack coated with cooking spray; grill pineapple 6 minutes, turning once. Cool 5 minutes. Chop pineapple; place in a medium bowl. Add remaining 1/3 cup onions, remaining 1 tablespoon lime juice, remaining 1 1/2 teaspoons oil, bell pepper, and 1/4 teaspoon salt; toss to combine.

Step 5

Sprinkle chicken with remaining 1/2 teaspoon salt. Place chicken on grill rack; grill chicken 5 minutes on each side or until done. Remove chicken from grill; let stand 5 minutes. Cut chicken into slices. Serve with pineapple salsa.

You May Like

Ratings & Reviews