Grilled Caribbean Chicken With Pineapple Salsa

"This is a great recipe from Crisco (slightly modified). The recipe should be started about 45 minutes to an hour before the grill is ready to allow enough marinade time (not included in prep time)."
photo by K9 Owned photo by K9 Owned
photo by K9 Owned
photo by NorthwestGal photo by NorthwestGal
photo by momaphet photo by momaphet
photo by breezermom photo by breezermom
photo by Bayhill photo by Bayhill
Ready In:




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

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  1. This was fabulous! And it was so easy to prepare, too. The pineapple salsa was really wonderful with the grilled chicken. I made it as written and didn't make any adjustments. We all really enjoyed it. My photo isn't as enticing as the others, but the dish is honestly quite delicious. I served the Grilled Chicken with Black Bean, Corn and Tomato Relish (as a side salad) and Baked Bananas. It was a great meal! Thanks, PanNan. Made for Culinary Quest 2017 (Central America).
    • Review photo by NorthwestGal
  2. What a great summertime meal! The marinade imparted a lovely fresh flavour that did not overwhelm the chicken and the pineapple Salsa was the perfect accompaniment! Made for CQ4
  3. So delicious! The marinade gives the chicken great flavor and kept it moist. The onion in the salsa was a little strong, I might use a sweet onion next time. I used a whole chicken cut in half. Made for Culinary Quest
  4. Yum!!
  5. I've made this many times. It's a family favorite. We like to serve it on top of a bed of couscous, with grilled asparagus and corn on the cob. Quick, easy, and satisfying. Great recipe.


  1. Terrific chicken and the pineapple salsa was great. I only added a pinch or two of red pepper flakes, took the seeds out of the jalapeno and used parsley instead of cilantro. Marinated the chicken for 8 hours and made salsa 1/2 hour before grilling chicken. Enjoyed a bite of chicken with every bite of salsa! Easy and quick supper to make on a hot humid day. Thank you for sharing! Made and reviewed for the Culinary Quest 2016 - Bahamas.



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