Zesty Lime Grilled Chicken with Pineapple Salsa
Quick Hook
Zesty Lime Grilled Chicken with pineapple salsa saved my summer.
Think tangy lime, sweet pineapple, and smoky char.
Ever tried it?
Brief Overview
This dish borrows Caribbean and Hawaiian flavors.
Difficulty: easy. Prep time: twenty active minutes.
Marinate thirty minutes to four hours.
Grill ten to fourteen minutes.
Yields four servings. Serve with rice, tortillas, or Grilled Sweet Corn .
Also great on Tropical Chicken Tacos .
Main Benefits
Pineapple adds vitamin C and bromelain.
One cup of pineapple has about 79 mg vitamin C.
Chicken gives roughly thirty two grams of protein.
So this meal fills and fuels.
Perfect for weeknight dinners and backyard barbecues.
Also ideal for Skinnytaste Chicken Tacos or bowls.
What makes it special is balance.
Tang, sweet, and smoke all play together.
I burned my first batch once.
Lesson learned: don't over marinate lime.
Try a Lime Marinade For Chicken for bright flavor.
Make the raw Pineapple Salsa Recipe ahead.
Swap honey for extra sweetness for Honey Lime Grilled Chicken .
Or add smoky heat like Skinnytaste Chipotle Chicken .
This also becomes a lovely Grilled Pineapple Chicken dinner.
I adore this Grilled Chicken with Pineapple Salsa .
It’s simple, colorful, and crowd pleasing.
Perfect when you want a lighter, zesty protein.
Ready for the ingredients?
Let's move on.
Ingredients & Equipment
I love how Zesty Lime Grilled Chicken with bright pineapple salsa feels like summer on a plate. As Julia Child said, people who love to eat are the best people.
True. I once marinated too long. The chicken turned mushy. Learn from my mistakes.
Main Ingredients Chicken & Marinade
- 4 boneless, skinless chicken breasts (about 1.5 lb / 680 g ; each 6 8 oz / 170 225 g ). Choose firm, pale pink breasts. No gray spots.
- 3 tbsp / 45 mL olive oil.
- 3 tbsp / 45 mL fresh lime juice (about 2 large limes).
- Zest of 2 limes (about 2 tsp / 4 g ).
- 2 tsp / 10 mL honey.
- 3 garlic cloves, minced ( ~1 tbsp / 10 g ).
- 2 tbsp / 8 g chopped fresh cilantro.
- 1 tsp / 2 g ground cumin.
- 1/2 tsp / 3 g kosher salt.
- 1/4 tsp / 1 g black pepper.
- 1/4 tsp / 1 g smoked paprika (optional).
Quality tips: buy chicken with tight skin and no odor. Pick firm pineapple with a sweet smell. Use fresh limes and cilantro for real brightness.
Main Ingredients Pineapple Salsa
- 2 cups / 300 340 g fresh pineapple, diced.
- 1/2 red bell pepper ( ~1/2 cup / 75 g ), diced.
- 1/4 small red onion ( ~1/4 cup / 40 g ), diced.
- 1 jalapeño, seeded and minced.
- 2 tbsp / 30 mL fresh lime juice.
- 2 tbsp / 8 g chopped cilantro.
- Salt and pepper to taste. Optional: 1/2 avocado, diced.
This is the heart of a good Pineapple Salsa Recipe . Let it sit 10 minutes.
Seasoning Notes
Essential spices: cumin, smoked paprika, garlic. They pair well. Brighteners: lime zest, lime juice, and a pinch of kosher salt.
Aromatics: cilantro and fresh jalapeño. Quick swaps: use maple syrup for honey. Swap chicken breasts for thighs for juicier meat.
Mango works if pineapple is out. If you like Cilantro Lime Chicken Marinade notes, add extra cilantro and a splash more lime.
Equipment Needed
- Grill (gas or charcoal) or heavy grill pan.
- Instant read thermometer. Cook to 165° F ( 74° C) .
- Tongs, chef’s knife, zester, bowls. Common substitutes: broiler or oven if no grill. If no thermometer, slice a thick part to check juices.
I often serve this with Grilled Pineapple Chicken vibes, or in Tropical Chicken Tacos . It goes great with Grilled Sweet Corn and even inspires riffs like Skinnytaste Chicken Tacos or Honey Lime Grilled Chicken .
Trust me. You’ll want seconds.
Cooking Method
Zesty Lime Grilled Chicken with Pineapple Salsa is my summer obsession. My dad used to say, "Bright flavors beat heavy sauces." It stuck. This dish is citrusy, smoky, and playful.
Prep Steps
Get your mise en place sorted. Chop pineapple, peppers, onion, and cilantro first. Juice limes and zest them. Trim and pat the chicken dry.
Organize tools near the grill. Keep a clean plate for cooked chicken. Never reuse the raw chicken plate. Bold safety: discard used marinade and wash hands.
Marinate for 30 minutes to 4 hours . Short on time? 15– 30 minutes still works.
step-by-step Process
- Pound chicken thin for even cooking. Aim for about 3/4 inch.
- Whisk olive oil, lime juice, zest, honey, garlic, cilantro, cumin, salt, and pepper. Pour over chicken and massage.
- Mix pineapple, red pepper, red onion, jalapeño, lime juice, and cilantro. Season and let rest.
- Preheat grill to medium high. About 400– 450° F on gas or charcoal.
- Grill chicken 4– 6 minutes per side . Flip once for best sear.
- Check temperature. Cook until internal temp reads 165° F ( 74° C) . Visual cues: clear juices and firm texture.
Let chicken rest 5 minutes before slicing. Resting keeps juices locked in.
Pro Tips
Use an instant read thermometer. It beats guesswork every time. Pat the chicken dry to get a better sear. Add a small brush of honey during the last minute for caramelized edges.
Common mistakes? Over marinating in lime. Acid breaks down meat. Don’t leave it past 4 hours. Also, don’t crowd the grill. Crowding steams meat.
make-ahead options: Chop salsa a day before. Keep it chilled. Marinate chicken up to 4 hours ahead. Grill at serving time.
I once charred a breast because I forgot to oil the grates. Learn from me. Keep a spray bottle of oil handy.
Serve with warm tortillas for Tropical Chicken Tacos. Try pairing with Grilled Sweet Corn or Cilantro Lime Chicken Marinade sides.
Honestly, this combo tastes like vacation.
Recipe Notes
If you’re making Zesty Lime Grilled Chicken with pineapple salsa, read this. It saves time. It makes dinner better.
Fun fact: pineapple contains bromelain. It gently tenderizes meat. That’s why the Pineapple Salsa Recipe works so well.
Serving Suggestions
For pretty plating, slice the chicken thin. Fan it on the plate. Spoon salsa over the center. Try a half ear of Grilled Sweet Corn next to it.
Or a scoop of cilantro lime rice. Turn leftovers into Tropical Chicken Tacos . Warm corn tortillas. Add shredded cabbage and salsa.
I once served this with a batch of Skinnytaste Chicken Tacos . Everyone asked for seconds. A cold Mexican lager or a lime margarita pairs nicely.
If you prefer light, iced tea works.
Storage Tips
Refrigerate leftover chicken within two hours. Keep in an airtight container. Use within 3 to 4 days. You can freeze cooked chicken for up to 3 months.
Wrap well to avoid freezer burn. Thaw in the fridge overnight before reheating. Reheat in a skillet or oven until internal temp reaches 165° F ( 74° C) .
Quick tip: add a splash of lime juice. It wakes up the flavors.
Variations
For low-carb diners, swap rice for a green salad. For plant based eaters, use grilled tofu or tempeh with the same lime marinade.
Want a smoky kick? Try a Skinnytaste Chipotle Chicken style rub. Or brush on a honey glaze for Honey Lime Grilled Chicken vibes.
Seasonal swap: use diced mango or peach when pineapple isn’t in season. For deeper sweetness try grilled pineapple slices and call it Grilled Pineapple Chicken .
Nutrition Basics
Per serving roughly 300 calories. About 32 grams of protein. Moderate fat from olive oil. This dish gives vitamin C from pineapple and lime.
It’s high in lean protein. It’s filling and light. Balanced carbs come from salsa fruit and any sides you choose.
I’ve grilled this many times. It always feels like summer. Try it this week. You’ll love the bright, tangy bite.
Frequently Asked Questions
How long should I marinate Zesty Lime Grilled Chicken with Pineapple Salsa?
For best flavor and texture, marinate the chicken 30 minutes to 4 hours in the lime garlic-cilantro mixture; 30 60 minutes delivers noticeable brightness while 2 4 hours deepens flavor. Avoid marinating much longer than 8 hours because the citrus can start to break down the meat and create a mushy texture.
If you’re short on time, even 15 30 minutes helps just score or gently pound thicker breasts for faster absorption.
Can I use boneless skinless chicken thighs instead of breasts?
Yes boneless thighs are a great, juicier alternative and are more forgiving on the grill. Cook time will be a bit different (usually a couple minutes longer per side) and you should still aim for an internal temperature of 165°F (74°C).
Expect slightly higher fat and calories, but richer flavor; the same marinade and salsa work beautifully with thighs.
What’s the easiest way to get a good sear on the chicken without overcooking it?
Pat the chicken dry before grilling and preheat the grill or grill pan to medium high (400 450°F / 200 230°C) so you get quick caramelization. Oil the grates or brush the chicken lightly, place it on the hot surface, and resist flipping too often one confident flip gives the best char.
Use an instant read thermometer and remove the chicken at 165°F, then rest 4 5 minutes to keep it juicy.
How should I store leftovers and how long do they keep?
Store leftover grilled chicken in an airtight container in the fridge for 3 4 days; keep the pineapple salsa separate in its own container for up to 2 days, as fresh salsa releases juices and can get soggy.
Reheat chicken gently in a covered skillet with a splash of broth or in a 300°F oven until it hits 165°F to avoid drying it out. You can freeze cooked chicken (without salsa) for 2 3 months thaw overnight in the fridge before reheating.
Is Zesty Lime Grilled Chicken with Pineapple Salsa healthy, and can I make it lighter or lower sodium?
This dish is generally lean and protein forward (about 300 kcal and ~32 g protein per serving in the base recipe), but sugars come from pineapple and a touch of honey. To lighten it, reduce the olive oil, swap honey for a smaller amount of agave or omit sweetener entirely, and use less salt or a salt substitute.
For lower sodium and calories, serve with a big salad or cauliflower rice instead of starchy sides, and reserve avocado for garnish to control added fat.
Zesty Lime Grilled Chicken With Pineapple Salsa
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 300 calories |
|---|---|
| Protein | 32 g |
| Fat | 10 g |
| Carbs | 20 g |
| Fiber | 2.5 g |
| Sugar | 15 g |
| Sodium | 300 mg |
