Caribbean Grilled Chicken Breast with Pineapple Salsa

Servings: 6


1 package fruity type of Marinade

1/4 cup water

2 tablespoons olive oil

1 tablespoon red wine vinegar

2 pounds boneless, skinless chicken breasts

2 red onions, cut into 3/4-inch thick slices (do not separate into


2 tablespoons olive oil

kosher salt and Ground Black Pepper


1 cup chopped fresh pineapple

1/2 red bell pepper, chopped (about 1/2 cup)

1/4 cup chopped red onion

1/4 cup pineapple juice

2 tablespoons lime juice

2 tablespoons chopped fresh cilantro

1/2 teaspoon Crushed Red Pepper

1/8 teaspoon kosher salt

1/8 teaspoon Ground Black Pepper


1. Combine marinade mix with water, oil and vinegar in glass dish or

large self-closing plastic bag.

Add chicken, turning to coat all sides.

Marinate in refrigerator 30 minutes, or longer for extra flavor.

2. Preheat grill or grill pan to medium.

Cook chicken 4-5 minutes per side or until done, basting with

remaining marinade halfway through cooking, if desired.

Discard any leftover marinade.

3. Rub or brush red onion slices with olive oil; season with salt and


Grill over medium heat 3-4 minutes per side.

4. In a medium bowl, combine salsa ingredients.

Serve chicken atop grilled red onion slices; top with salsa.