Tangy condiment perks up a family-favourite meal!
I bought my first barbeque – a rickety little thing – when I was a starving student simply because I love grilled chicken. While my grilling appliances have definitely improved over the years, my love for grilled chicken has never waned. I’m constantly dreaming up new ways to serve it to my family and this week’s experiment was a real winner. The tangy pineapple salsa added so much bright, fresh flavour to the smoky chicken; I’m certain it would be equally delicious with grilled fish or pork. I paired this recipe with La Crema Sonoma Coast 2014 Pinot Noir. The beautifully balanced wine’s soft, rich fruitiness, with notes of spice, was the perfect match.
- 2 cups (500 mL) diced fresh, frozen or canned pineapple
- 1/2 cup (125 mL) chopped cilantro
- 1/4 cup (60 mL) finely minced red onion
- 1/2 jalapeno pepper, seeded and finely minced
- 1 clove garlic, minced
- 1 cup (250 mL) diced red pepper
- 1 large lime, juiced
- salt, to taste
- 4 boneless, skinless chicken breasts or 8 boneless chicken thighs
- olive oil
- salt and pepper
- Make salsa by combining in a medium-sized bowl (I use a 4 cup/1 litre glass storage container with a lid) the pineapple, red pepper, cilantro, red onion, jalapeno, garlic, and lime juice. Stir until well combined. Season with salt, to taste. Cover and refrigerate if not using within two hours.
- Preheat grill to medium-high (375F). Brush the chicken lightly with olive oil, sprinkle with salt and pepper.
- Grill chicken (or bake in a 375F oven) until it is golden brown on the outside and internal temperature is 165F.
- Serve hot, with salsa spooned over top, or on the side.