Grilled Chicken With Cucumber Pineapple Salsa Food

PINEAPPLE SALSA CHICKEN

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Pound chicken to a 1-inch thickness for even grilling. Brush oil over chicken and sprinkle Jamaican jerk seasoning evenly on both sides. Set aside.
• Combine pineapple, red pepper, jalapeno pepper, red onion, cilantro, lime juice, and salt in a small bowl for the salsa. Set aside.
• Place chicken on the hot grill and lower heat to medium. Grill until chicken is no longer pink in the center and juices run clear, 12 to 14 minutes, turning halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a plate to rest for 5 minutes.
• Top chicken with salsa mixture and serve.

PINEAPPLE-CUCUMBER SALSA

Steps:

• Combine the pineapple, cucumber, red onion, jalapeno, cilantro and lime juice in a large bowl. Season with salt and pepper to taste.
• Serve the salsa with tortilla chips.

GRILLED CHICKEN WITH CUCUMBER PINEAPPLE SALSA

Steps:

• In a marinating container (large tupperware) soak the chicken in a saltwater brine for 2 hours. Be sure to cover the chicken completely.
• In a bowl, combine the cucumber, pineapple, cilantro, red onion, lime juice, lime zest, jalapeno, salt and crushed red pepper. Taste and adjust the seasoning to your flavor. Be careful as the crushed red peppers sit it will get hotter.
• In another bowl strain the juice from the salsa (don't worry as the salsa sits it will juice up again) and put the juice aside for now. Cover the salsa and refrigerate until ready to serve.
• Drain the brine from the marinating container and add the juice from the salsa to the chicken in the marinating container. Let set for at least 2 to 3 hours.
• Preheat your grill to 350 degrees.
• Remove the chicken from the salsa juices and salt and pepper both sides of the chicken before grilling.
• Grill the chicken for 15 to 20 minutes on each side. Turning the chicken ¼ turn half way through on each side to give yourself those nice diamond grill marks.
• Remove the chicken from the grill and let chicken set for 5 to 10 minutes.
• Serve breasts whole or sliced with the salsa garnishing the top. Put the remaining salsa in a bowl and put it on the table as extra garnishing.
• Enjoy! I did!

CITRUS GRILLED HALIBUT WITH CUCUMBER PINEAPPLE SALSA IN A WHOLE-WHEAT PITA POCKET

Steps:

• Season both sides of the halibut with salt, pepper and grill seasoning. Add the halibut to the bowl with the marinade and let sit in the refrigerator for 30 minutes
• Heat the grill to medium.
• Remove halibut from the marinade and discard the marinade. Brush the grill with olive oil and grill the halibut until flaky, about 4 minutes on each side. Transfer the halibut to a platter.
• Brush both sides of the pitas with olive oil and grill for 30 seconds on each side. Cut the pockets in half so they are the shape of half moons.
• Divide the halibut into 4 pieces. Tuck a piece of red leaf lettuce, if using, into each pita pocket along with 1 piece of the halibut. Top with 1/2 cup of the Cucumber-Pineapple Salsa and serve.
• Season both sides of the halibut with salt, pepper and grill seasoning. Add the halibut to the bowl with the marinade and let sit in the refrigerator for 30 minutes
• Heat the grill to medium.
• Remove halibut from the marinade and discard the marinade. Brush the grill with olive oil and grill the halibut until flaky, about 4 minutes on each side. Transfer the halibut to a platter.
• Brush both sides of the pitas with olive oil and grill for 30 seconds on each side. Cut the pockets in half so they are the shape of half moons.
• Divide the halibut into 4 pieces. Tuck a piece of red leaf lettuce, if using, into each pita pocket along with 1 piece of the halibut. Top with 1/2 cup of the Cucumber-Pineapple Salsa and serve.
• Add the ingredients to a bowl and stir to combine. Reserve remaining mixture for another day!
• Add the ingredients to a bowl and stir to combine. Reserve remaining mixture for another day!
• Combine all ingredients in a medium bowl and whisk to combine.
• Combine all ingredients in a medium bowl and whisk to combine.
• In a medium bowl add all the ingredients and combine well.
• In a medium bowl add all the ingredients and combine well.

GRILLED SOUTHWESTERN CHICKEN WITH PINEAPPLE SALSA

Steps:

• Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/2-inch thickness using a meat mallet or rolling pin. Rub evenly with olive oil, and sprinkle evenly with chili powder, garlic salt, and paprika.
• Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes on each side or until done. Serve with Pineapple Salsa. Garnish, if desired.
• Pineapple Salsa:.
• Stir together first 6 ingredients.
• Melt butter in a large nonstick skillet over medium-high heat; add pineapple slices, and cook 2 minutes on each side or until golden brown. Coarsely chop pineapple, and combine with red bell pepper mixture.

GRILLED PINEAPPLE SALSA

Steps:

• Preheat grill for medium heat and lightly oil the grate. Spray pineapple pieces with cooking spray.
• Cook pineapple on the grill until lightly browned and caramelized, 5 to 10 minutes. Remove pineapple from grill and cool; chop.
• Mix pineapple, red bell pepper, onion, cilantro, jalapeno pepper, garlic, lime juice, sugar, salt, and ground black pepper together in a bowl; refrigerate until chilled and flavors blend, about 1 hour.

PINEAPPLE CUCUMBER SALSA

Steps:

• In a large bowl, combine all ingredients. Cover and refrigerate until serving.

GRILLED CARIBBEAN CHICKEN WITH PINEAPPLE SALSA

Steps:

• Drain pineapple juice into a 1-cup measuring cup. Add oil, lime juice, garlic, red pepper flakes and sugar. Mix well to make the marinade. Place chicken in a large resealable food storage bag. Pour all but 1 tablespoon of marinade over the chicken. Seal bag. Refrigerate 30 to 45 minutes.
• To make salsa, combine pineapple, red pepper, red onion, jalapeño pepper, cilantro and reserved 1 tablespoon marinade in a medium-sized serving bowl. Toss well. Season with salt and pepper to taste.
• Heat grill to medium. Remove chicken from marinade. Discard marinade. Season chicken with salt and pepper. Grill, turning once, for 10 to 15 minutes or until cooked through and juices run clear. Serve with pineapple salsa.

GRILLED CHICKEN WITH SALSA

Steps:

• In a large resealable plastic bag, combine the first eight ingredients; add chicken. Seal bag and turn to coat; refrigerate for 4 hours. Meanwhile, in a small bowl, combine salsa ingredients. Cover and refrigerate until serving. , Drain and discard marinade. Grill, covered, over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Serve with salsa.