Grilled Caribbean Chicken with Pineapple Salsa

Prep Time 15 min
Cook Time 15 Min
Servings 4
Difficulty Easy

Ingredients

  • 1 (8 oz.) can pineapple tidbits
  • 1/4 cup Crisco® Pure Vegetable Oil
  • 2 tbsps. lime juice
  • 1 tsp. minced garlic
  • 1/4 tsp. crushed red pepper flakes
  • 1 tsp. sugar
  • 4 boneless, skinless chicken breast halves
  • 1/4 cup diced red pepper
  • 1/4 cup minced red onion
  • 1 small jalapeño pepper
  • 2 tbsps. chopped cilantro
  • Salt and pepper

Directions

  • Step 1

    DRAIN pineapple juice into a 1-cup measuring cup. Add oil, lime juice, garlic, red pepper flakes and sugar. Mix well to make marinade. Place chicken in large resealable food storage bag. Pour all but 1 tablespoon of marinade over chicken. Seal bag. Refrigerate 30 to 45 minutes.

  • Step 2

    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.

  • Step 3

    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.

Serving size
(1 chicken breast w salsa)

  • Calories 220
  • Calories from Fat70g
  • Total Fat 8g
  • Saturated Fat 1g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 75mg
  • Sodium 70mg
  • Potassium 0mg
  • Total Carbohydrates 9g
  • Dietary Fiber 1g
  • Sugars 7g
  • Protein 27g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet