I always think of pineapple as exotic. Whenever I see a recipe that calls for fresh pineapple, I think to myself, “OOooh.” Sometimes I forget the to myself part “OOooh” out loud and get strange looks at the bookstore. (Why is the cookbook section the quietest section in my store?)
My favorite dish ever to incorporate pineapple is pizza. I always order a slice with pineapple and fresh jalapeno when we have lunch at Locatelli’s, the perfect pairing of sweet & heat. Or grilled pineapple on this pizza. Or on this sandwich. [Swoon]
Or salsa. One of my favorite restaurants, Cafe Red Onion, serves a pineapple salsa with their chips. It’s sweet. The chips are salty. And it’s exactly as good as you’d expect.
I OOooh’ed at the site of the recipe for pork chops with pineapple and rice in Everyday Food last month. The salsa alone was really good, perfect to dress-up a plain ol’ grilled chicken breast. By the time I was ready to put dinner on the table, the salsa had cooled – perfect. I debated mixing the salsa with couscous instead of putting it on the chicken but the Foodie Groom voted “chicken.” On to the chicken it went!
Grilled Chicken with Pineapple Salsa
Grilled chicken and juicy fresh pineapple make for a delicious 20 minute dinner.
- For the couscous:
- 1 cup couscous
- 1 cup water or chicken broth
- Pinch of salt
- Small handful of cilantro, chopped
- For the chicken:
- 4 chicken breasts (6oz each)
- Olive oil
- For the salsa:
- 2 tsp olive oil
- 1 1/4 cup fresh pineapple, cut into 1/2 inch cubes
- 1 large jalapeno, seeded and finely diced
- 2 Tbsp red onion, finely diced
- 2 Tbsp soy sauce
- Small handful of cilantro, roughly chopped plus more for garnish
- Heat grill to medium-high. Pound chicken breasts to an even thickness. Spray or lightly brush chicken breasts with olive oil and sprinkle salt and pepper. Grill 3-4 minutes, each side.
- In a small pot, bring chicken broth to boil. Stir in couscous and cilantro. Turn off heat and cover. Let sit 5 minutes and fluff with a fork before serving.
- Heat olive oil over medium-high. Add pineapple, jalapeno, and red onion. Cook for 2 minutes, until the vegetables have softened. Turn off the heat, stir in the soy sauce.
- Divide the couscous between 4 plates and serve the chicken topped with the pineapple salsa.
Yields: 4 servings
Estimated time: 20 minutes
Calories: 402 | Fat: 6.5 | Fiber 1
WW Points: 8
I feel the same way, and I also get very excited about mangoes!
I made this too! It’s great! I love those type of meals in Everyday Food.
I’ve loved trying fruity salsas with meat lately, and this is next on my list! Thanks for the great summer recipe!
Red Onion was one of my favorite restaurants when I lived in Houston, precisely for their pineapple salsa! I haven’t found a pineapple salsa like it since then.
Pineapple is a love of mine as well, except for the fact that it gives me a stomachache. I think I’ve developed a slight allergy to it since eating it compulsively all through college.
This looks delicious!
I am a sucker for savory dishes with pineapple…I love juicy grilled slices of pineapple. Your recipe looks great.
Oh, YUM! That both sounds and looks delicious! A must make!
This is beautiful. Very deserving of the Top 9. Congratulations. GREG
Congrats on making the top 9….I love your salsa…fruit goes so well with grilled chicken and fish!
Looks YUM! Reminds me of a recipe I just made from the recent WW mag. Crab cakes with mango relish. Soo good!
I’m lost i am reading the Ingredients and there is nothing about the two following items:
* chicken broth
Then they show up in the Instructions like magic. Where did they come from?
Confused want-a-be cook
Fixed it – thanks for letting me know!