Pineapple Salsa on Lemon Paprika Grilled Chicken

A sunny afternoon in the backyard, the tantalizing aroma of grilled chicken wafts through the air, mingling with the sweet scent of fresh pineapple. This recipe for Pineapple Salsa on Lemon Paprika Grilled Chicken takes only about 30 minutes to prepare and cook, and it perfectly balances tangy, sweet, and smoky flavors. The vibrant pineapple salsa elevates the juicy grilled chicken, creating a fresh, mouthwatering dish.

This recipe is perfect for summer gatherings or weeknight dinners where you want to impress. It’s quick to make, but it looks and tastes gourmet. You can prep the salsa ahead of time and store it in the fridge for a refreshing topping that’s ready when you are.

Why You’ll Love This Recipe

• The grilled chicken is infused with a citrusy, smoky flavor from the marinade.
• Fresh pineapple salsa adds a delightful crunchy and sweet contrast.
• The recipe can be ready in under 30 minutes.
• It’s a colorful dish that will impress your guests and family alike.

What You’ll Need

Here’s everything you need to create this delicious grilled chicken and topping.

For the Marinade

• 1/2 a fresh golden pineapple, diced into 3/4 inch chunks
• 1 small red onion, diced into 3/4 inch chunks
• 1 Jalapeno pepper, diced into 3/4 inch chunks (more or less to taste)
• 2-3 baby bell peppers, diced into 3/4 inch chunks
• 2 tbsp chopped chives
• 1 clove finely minced garlic
• pinch of salt and pepper to season
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• juice of 1/2 large lemon
• zest of 1/2 large lemon

For the Chicken

• 2 tbsp paprika, or smoked paprika
• 1 tbsp olive oil
• 4 boneless chicken breasts

Note: Smoked paprika gives a deeper flavor.

Substitutions & Swaps

• Use red bell pepper instead of baby bell peppers.
• Substitute cilantro for chives if preferred.
• Lime juice can replace lemon juice for a different acidity.
• Chicken thighs can work in place of chicken breasts.

How to Make It

Follow these easy steps for a delicious dish.

Mix the Marinade

Combine the pineapple, onion, jalapeno, baby bell peppers, chives, garlic, cumin, salt, black pepper, lemon juice, and lemon zest in a bowl to create the marinade.

Marinate the Chicken

Pour the marinade over the chicken breasts in a large sealable plastic bag. Seal the bag tightly, ensuring the chicken is well coated. Let it marinate in the fridge for only 15-20 minutes.

Grill the Chicken

Preheat your grill to medium-high heat. Grill the marinated chicken breasts for about 5 minutes per side or until they are fully cooked through, with no pink remaining in the center.

Prepare the Salsa

While the chicken is grilling, use the Philips Hand Blender DropChop attachment to finely chop the pineapple, onion, bell peppers, and jalapeno. Combine all remaining ingredients and let the salsa sit, covered at room temperature for an hour or more to allow the flavors to blend together.

Serve

Once the chicken is grilled and juices run clear, place each chicken breast on a plate and spoon the pineapple salsa over the top.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the salsa won’t freeze well.
Reheat: Microwave on low for 2-3 minutes.

Tips for Best Results

• Use fresh pineapple for the best flavor and texture.
• Allow the salsa to sit at room temperature to enhance the flavors.
• Make sure the grill is hot before adding the chicken for the best sear.
• Don’t skip the marinating step; it’s key for juicy chicken.

Serving Suggestions

• Pair with a fresh green salad for a light meal.
• Serve with tortilla chips as an appetizer.
• Enjoy with a side of cilantro lime rice for a complete dinner.