Grilled Chicken and Pineapple Salsa

30 Min.
15 Min.
4
Ingredients
cup olive oil
⅓ cup olive oil
2
tablespoons freshly chopped cilantro
2 tablespoons freshly chopped cilantro
¼
cup Better Than Bouillon® Roasted Chicken Base
¼ cup Better Than Bouillon® Roasted Chicken Base
1
tablespoon Better Than Bouillon Roasted Garlic Base
1 tablespoon Better Than Bouillon Roasted Garlic Base
2
teaspoons crushed red pepper
2 teaspoons crushed red pepper
4
(6-ounce) boneless, skinless chicken breasts
4 (6-ounce) boneless, skinless chicken breasts
¼
cup Pineapple Salsa (option: purchase already prepared/premixed)
¼ cup Pineapple Salsa (option: purchase already prepared/premixed)
Pineapple Salsa
1
tablespoon fresh lime or lemon juice
1 tablespoon fresh lime or lemon juice
¼
cup chopped white onion
¼ cup chopped white onion
½
cup freshly chopped cilantro
½ cup freshly chopped cilantro
¼
cup chopped red bell pepper
¼ cup chopped red bell pepper
2
tablespoons minced jalapeno, seeded
2 tablespoons minced jalapeno, seeded
1
cup minced pineapple, fresh or canned
1 cup minced pineapple, fresh or canned
Directions
  1. Preheat the grill to 400°F.
  2. Mix the olive oil, cilantro, Roasted Chicken Base, Roasted Garlic Base, and crushed red pepper into a bowl; whisk to combine. Reserve ¼ cup marinade. Add the chicken breasts and let marinate for 15 minutes.
  3. Add all of the ingredients for the pineapple salsa to a small mixing bowl; toss to combine. Set aside while the chicken grills.
  4. Remove the chicken from the marinade and place directly onto the grill. Grill the chicken for 6 minutes per side, brush with the reserved marinade and grill until the internal temperature reaches 165° F. Remove the chicken from the grill and serve immediately with the pineapple salsa.
Try this dish with chicken thighs, legs, or wings and adjust the cook time until the internal temperature reaches 165°F. The chicken can be marinated in the refrigerator for up to 8 hours.

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