Grilled Chicken with Pineapple Salsa

Submitted by Laura Dotson

Grilled Chicken with Pineapple Salsa


  • 6-8 chicken breasts
  • 1 bottle Hawaiian marinade
  • 1 1/4 tsp. adobo seasoning
  • 8 pineapple rings
  • 1/4 cup red onion finely chopped
  • 3 Tbsp. cilantro finely chopped
  • 2 Tbsp. jalapeno pepper finely chopped
  • 1 Tbsp. extra virgin olive oil
  • 1 Tbsp. lime juice about 1/2 lime
  • 1/4 tsp. salt


  • In a resealable bag, combine chicken and Hawaiian marinade. Toss to coat well and marinate in refrigerator for 2 hours or until ready to grill. Heat grill or grill pan to medium high heat. Remove chicken from marinade, letting the excess drip off. Season with adobe seasoning and grill 3-5 minutes on each side. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170 degrees. Remove chicken from the grill and let rest for 2-3 minutes before serving. Grill pineapple rings until charred, about 4 minutes on each side. Transfer pineapple rings to a cutting board and chop into chunks. In a medium bowl, combine pineapple, onion, cilantro, jalapeno, olive oil, lime juice, and salt until well combined. Top chicken with pineapple salsa and serve.