Grilled Pineapple Chicken with Fresh Pineapple Salsa

Featured post by Kelly from The Nourishing Home

Grilled pineapple chicken's tropical flavors are like a Caribbean vacation for your taste buds!  It's especially good topped with fresh pineapple salsa and a side of black beans and brown rice – just crank up a little Caribbean music while dining to make it even more fun!

1 lb. boneless, skinless organic chicken breasts or tenders
3 tbsp olive oil
1/4 tsp fresh grated organic lime zest (about 1 lime)
2 tbsp unsweetened 100% pure pineapple juice
1 tbsp fresh-squeezed lime juice
1/2 tsp sea salt
1/8 tsp dried rosemary
1/8 tsp dried thyme
1/8 tsp garlic powder
1/8 tsp freshly ground black pepper 
 
Cut chicken breasts in half lengthwise, so that you end up with two thinly sliced breasts for each breast you cut in half (or cut into chicken tenders, if you prefer). Place chicken in a glass baking dish. 
 
In a small bowl, add remaining ingredients and whisk together until well combined. Pour marinade over the chicken. Cover and refrigerate for 30 minutes prior to grilling, but no more than 45 minutes prior to grilling, otherwise the chicken will become mushy.
 
Then, preheat grill until hot. Grill chicken, turning over once haflway through cooking time, until cooked through. Remove chicken from grill, place on plate and cover with aluminum foil. Allow to sit 3-5 minutes before serving. When ready to serve, top with a heaping dollop of fresh pineapple salsa and a side of black beans and brown rice!  Serves 4. YUM!
 
Fresh Pineapple Salsa

1 ½ cups diced fresh pineapple
¾ cup organic tomatoes, seeded and chopped (about 2 small tomatoes)
¼ cup finely chopped red onion
2 tbsp unsweetened 100% pure pineapple juice
1 tbsp olive oil
1 tbsp finely minced fresh organic cilantro
1/2 tbsp finely minced fresh flat-leaf organic parsley
1 tsp seeded and finely minced jalapeno pepper (for hotter salsa, use more)
1 clove garlic, finely minced 
½ tsp sea salt
1/8 tsp fresh grated organic lime zest
 
Combine all ingredients in a bowl. Cover and refrigerate at least one hour before serving, or refrigerate salsa for up to one week. Great accompaniment to grilled chicken or fish, as well as a delicious addition to burritos, quesadillas, etc.

Kelly Smith loves the Lord, her family, and sharing her passion for real food cooking and meal planning with others. She is a part-time healthcare writer and a full-time wife and mother to two awesome boys. Kelly’s real food journey began four years ago when she was diagnosed with an autoimmune disorder. Since then, the Lord has blessed her with an amazing recovery – a testament to His grace and the health benefits of eating real food. Kelly shares her knowledge of cooking and meal planning via her facebook page: www.facebook.com/TheNourishingHome. She hopes to launch a blog soon.

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