Grilled Chicken With Pineapple Salsa – a delicious recipe with chickens, chili garlic, ground cumin, Olive oil cooking spray, pineapple, cucumber. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Rinse chickens; pat dry on paper towels. Using kitchen scissors, cut chickens through the breastbone. Remove and discard skin and excess fat. Using the palm of your hand, flatten each chicken. Cut along each side of backbone; discard. Mix chili sauce, cumin and 1 tbsp water in a small bowl. Brush mixture liberally over chicken.
2
Place in a large glass dish. Cover and refrigerate 4 hours to marinate.
3
Preheat a lightly oiled grill to medium heat. Spray chicken with oil. Place chicken, flesh-side up, on grill. Grill, covered, for 15 mins. Turn chicken; grill, covered, for 15-20 mins or until browned and cooked through.
4
Meanwhile, for the pineapple salsa, cut pineapple into 1/3 inch pieces. Mix pineapple, cucumber, lemon juice and cilantro in a medium bowl. Serve chicken with pineapple salsa
191
kcal
Calories
2
g
Fat
26
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 None whole chickens (about 2 1/2 lbs each), 1/2 cup chili garlic sauce, 1 tsp ground cumin, None None Olive oil cooking spray, and more.
Yes, Grilled Chicken With Pineapple Salsa falls under the Meat & Poultry category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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