Grilled Southwestern Chicken With Pineapple Salsa

READY IN: 35mins
Recipe by LMillerRN

Serve with yellow rice garnished with chopped fresh cilantro.

Top Review by Rita1652

Fabulous! I used canned crushed pineapple and skipped the butter and cooking of it omitted the orange juice as well did add the zest of the lime. I place the chicken and olive oil, chili powder, garlic salt, and paprika in a zip lock bag closing to just an inch open and then flattened with a rolling pin. A Quick, clean, and easy way to tenderize and season the chicken. Thanks!!!!

Ingredients Nutrition


  1. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/2-inch thickness using a meat mallet or rolling pin. Rub evenly with olive oil, and sprinkle evenly with chili powder, garlic salt, and paprika.
  2. Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes on each side or until done. Serve with Pineapple Salsa. Garnish, if desired.
  3. Pineapple Salsa:.
  4. Stir together first 6 ingredients.
  5. Melt butter in a large nonstick skillet over medium-high heat; add pineapple slices, and cook 2 minutes on each side or until golden brown. Coarsely chop pineapple, and combine with red bell pepper mixture.

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