Grilled Pineapple Chimichurri Chicken Recipe

Name: Grilled Pineapple Chimichurri Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 small sweet red pepper, stemmed and seeded; 2 slices fresh pineapple (1/2-inch); 2/3 cup fresh cilantro leaves; 2/3 cup parsley sprigs (stems removed); 4 teaspoons lime juice; 1/4 cup canola oil; 1/4 cup island teriyaki sauce; 1 tablespoon minced fresh gingerroot; 4 boneless skinless chicken breast halves (6 ounces each); Hot cooked couscous, optional; 2 green onions, sliced; 1/4 cup chopped macadamia nuts, toasted

Servings: persons

1/2 small sweet red pepper, stemmed and seeded
2 slices fresh pineapple (1/2-inch)
2/3 cup fresh cilantro leaves
2/3 cup parsley sprigs (stems removed)
4 teaspoons lime juice
1/4 cup canola oil
1/4 cup island teriyaki sauce
1 tablespoon minced fresh gingerroot
4 boneless skinless chicken breast halves (6 ounces each)
Hot cooked couscous, optional
2 green onions, sliced
1/4 cup chopped macadamia nuts, toasted

1
Place pepper and pineapple on an oiled grill rack over medium heat; grill, covered, until lightly browned, 3-4 minutes per side.
2
For chimichurri, place cilantro, parsley and lime juice in a food processor; pulse until herbs are finely chopped. Continue processing while slowly adding oil. Chop grilled pepper and pineapple; stir into herb mixture.
3
Mix teriyaki sauce and ginger. Place chicken on an oiled grill rack over medium heat; grill, covered, until a thermometer reads 165u00b0, 5-7 minutes per side. Brush with some of the teriyaki mixture during the last 4 minutes.
4
Brush chicken with remaining teriyaki mixture before serving. If desired, serve with couscous. Top with chimichurri, green onions and macadamia nuts.

356

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 small sweet red pepper, stemmed and seeded, 2 slices fresh pineapple (1/2-inch), 2/3 cup fresh cilantro leaves, 2/3 cup parsley sprigs (stems removed), and more.

Yes, Grilled Pineapple Chimichurri Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Pineapple Chimichurri Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions