Grilled Chicken & Caramelized Pineapple Salsa Rice Bowl #healthy #paleo

Delightful marinated chicken with a straightforward cilantro pineapple salsa. This pineapple chicken is anything but difficult to put together and mega tasty! Pair this pineapple chicken with coconut lime rice or cilantro lime rice for a total dinner.

With a sweet and somewhat lively chicken marinade, smokey and succulent pineapple salsa, and a smooth avocado uniting everything — THIS is one of my unsurpassed most loved suppers! It meets up pleasantly, is anything but difficult to make, and best of all it's a finished gathering in-your-mouth of incredible flavor and great surfaces!

This formula requires moderately couple of fixings, so the fixings and the manner in which you set them up issue. While I profoundly suggest flame broiling this supper, a barbecue container likewise works incredible. What's more, when there's no other option I've included broiler and skillet directions. Appreciate!

Also try our recipe Whole30 Sloppy Joe Bowls

THIS is one of my all time favorite meals! It comes together nicely, is easy to make, and best of all it’s a complete party-in-your-mouth of great flavor and good textures!

Ingredients
Grilled Chicken

• 1 and 1/2 pounds boneless skinless chicken breasts (or thighs)
• 1/4 cup olive oil
• 1/4 cup freshly squeezed lime juice + 1 teaspoon lime zest
• 2 teaspoons minced garlic
• 2 teaspoons honey
• 2 and 1/2 teaspoons ground cumin
• 1 teaspoon ground coriander
• Fine sea salt and freshly cracked pepper
• Vegetable oil for greasing grill/grill pan

Pineapple Salsa

• 3 cups diced pineapple (~18 ounces/most of 1 pineapple)
• 1 cup loosely packed cilantro, diced (measure loosely packed and then finely dice)
• 2 tablespoons finely diced jalapeno
• 1/2 cup diced red onion
• 2 tablespoons freshly squeezed lime juice
• 1/4 teaspoon ground cumin
• 1 large avocado, finely sliced or diced 
• Optional: serve over rice or quinoa (we like to make coconut OR cilantro lime rice for this dish; check blogpost for directions)

Instructions

1. Trim the chicken breasts of fat and then slice large breasts evenly in half widthwise. Using a meat mallet or the bottom of your fry pan, pound breasts to even thickness (you don't want the meat super flat, just even in thickness). Place the prepared chicken in a large ziplock bag and set aside.
2. In a small bowl whisk together 1/4 cup olive oil, 1 teaspoon lime zest, 1/4 cup freshly squeezed lime juice, minced garlic, honey, cumin, coriander, and salt + pepper (I use about 1/2 of each; add to preference). Once the mixture is well combined, remove 3 tablespoons of the mixture and reserve in the fridge for later.
3. Add the rest of the marinade in the bag with the chicken. Seal the bag and then knead with your hands to ensure all of the chicken is well coated. Place in the fridge and marinate for at least 30 minutes and preferably 2-3 hours. Don't marinate longer than 6 hours (acid from lime begins to "cook" the chicken).
4. Preheat a grill or grill pan to medium-high heat (about 400 degrees F.) Generously oil the grill (I drench a roll-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates. Don't skip this step.) Start by grilling the pineapple (Note 1) so you can work on the salsa while the chicken cooks. Rub about 1-2 teaspoon(s) vegetable oil over all sides of the pineapple. Cook for about 2-3 minutes per side or until lightly charred (or grilled to your liking). Remove to a plate to allow to slightly cool before dicing.
5. Remove chicken from marinade and discard any remaining marinade. Grill the chicken turning once halfway through grilling, about 4-6 minutes per side (until the thickest part of the chicken registers 165 degrees F and juices run clear). Baste the chicken with the reserved marinade as you grill and after flipping. Transfer the chicken to a plate and cover with foil. Allow the chicken to rest for a few minutes so the juices can re-distribute. Slice thinly or chop into bite-sized pieces.
6. While the chicken cooks, prepare the salsa! Dice the grilled (or fresh) pineapple, dice the cilantro, dice the jalapeno, dice the red onion. Toss everything together in a large bowl with the freshly squeezed lime juice, cumin, and salt and pepper to taste. I add about 1/4 teaspoon of salt and 1/8 teaspoon pepper, but add to preference. Gently toss together, taste, and then adjust seasoning if needed. Serve spooned generously over the grilled chicken.

Read more our recipe : Chicken and Avocado Tacos with Creamy Cilantro Sauce

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