Ingredients:

  • 4 boneless skinless chicken breasts (about 1.5 lb / 680 g total; each ~6–8 oz / 170–225 g)
  • 3 tablespoons olive oil (45 mL)
  • 3 tablespoons fresh lime juice (about 2 large limes) (45 mL)
  • Zest of 2 limes (about 2 teaspoons / 4 g)
  • 2 teaspoons honey or agave syrup (10 mL)
  • 3 garlic cloves, minced (about 1 tablespoon / 10 g)
  • 2 tablespoons chopped fresh cilantro (8 g)
  • 1 teaspoon ground cumin (2 g)
  • 1/2 teaspoon kosher salt (adjust to taste) (3 g)
  • 1/4 teaspoon black pepper (1 g)
  • 1/4 teaspoon smoked paprika (optional) (1 g)
  • 2 cups fresh pineapple, diced (about 10–12 oz / 300–340 g)
  • 1/2 red bell pepper, finely diced (about 1/2 cup / 75 g)
  • 1/4 small red onion, finely diced (about 1/4 cup / 40 g)
  • 1 jalapeño, seeded and minced (or leave seeds for more heat)
  • 2 tablespoons fresh lime juice (30 mL) for salsa
  • 2 tablespoons chopped fresh cilantro (8 g) for salsa
  • Salt and black pepper to taste (start with 1/4 teaspoon salt)
  • Optional: 1/2 avocado, diced (adds creaminess)
  • Lime wedges for serving
  • Extra cilantro sprigs for garnish
  • Optional: warmed corn or flour tortillas, or rice/greens for serving

Instructions:

  1. Prep the chicken: if needed, pound thicker parts to an even thickness of about 3/4 inch (2 cm) for even cooking.
  2. Make the marinade: whisk together olive oil, fresh lime juice, lime zest, honey, minced garlic, chopped cilantro, cumin, kosher salt, black pepper, and smoked paprika (if using).
  3. Marinate the chicken: place breasts in a shallow dish or zip-top bag, pour the marinade over the chicken and massage to coat. Marinate in the refrigerator 30 minutes to 4 hours (no longer than 8 hours). If short on time, 15–30 minutes still adds flavor.
  4. Make the pineapple salsa: in a bowl combine diced pineapple, red bell pepper, red onion, jalapeño, lime juice, and cilantro. Season with salt and pepper, taste and adjust acidity or heat; fold in avocado just before serving if using. Let rest 10–15 minutes or chill up to 1 hour.
  5. Preheat the grill to medium-high (about 400–450°F / 200–230°C) or heat a grill pan over medium-high. Oil the grates or brush the chicken lightly with oil to prevent sticking.
  6. Grill the chicken: remove excess marinade and place chicken on the hot grill. Cook covered if using an outdoor grill, about 4–6 minutes per side depending on thickness. Avoid flipping too often; aim for one flip to get a good sear. Cook until internal temperature reaches 165°F (74°C).
  7. Rest and slice: transfer chicken to a plate, tent loosely with foil, and rest 5 minutes. Slice against the grain and plate.
  8. Assemble and serve: spoon pineapple salsa over each chicken breast or serve on the side. Garnish with cilantro sprigs and lime wedges. Serve with tortillas, rice, or greens if desired.