Grilled Chicken with Pineapple Salsa

Pineapple juice, brown sugar, oil and vinegar combine to make a delectable basting sauce for grilled chicken that is served with a kicked-up pineapple salsa.

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  • 1 16 ounce jar Pace® Thick and Chunky Salsa
  • 1 8 millimeter can pineapple chunks in natural juice, drained, reserving juice
  • 2 tablespoons chopped fresh cilantro leaves
  • 3 tablespoons packed brown sugar
  • 1/4 cup red wine vinegar
  • 2 tablespoons olive or vegetable oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 6 skinless, boneless chicken breasts halves
  • 1 recipe Cilantro Rice
Cilantro Rice:
  • 6 cups hot cooked rice
  • 1/4 cup chopped fresh cilantro

Related Video
How To Make The Best Salsa

Want to know how to make the best salsa? Throw in some fresh tomatoes and jalapenos to make it thick and chunky. If you like your salsa on the spicy side, feel free to use more jalapenos (and leave in the seeds).

Mix the salsa, pineapple and cilantro in a medium bowl and set aside.
Mix the reserved pineapple juice and the sugar in a small microwaveable bowl. Microwave on HIGH for 20 seconds or until the sugar dissolves when stirred. Whisk in the vinegar, oil, salt and red pepper.
Grill or broil the chicken over medium heat for 15 minutes or until done, turning occasionally and basting frequently with the pineapple juice mixture. Top the chicken with the pineapple salsa and serve over the Cilantro Rice.
Cilantro Rice:
Toss rice with cilantro.
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