Grilled Chicken With Cucumber Pineapple Salsa

“I came across the salsa on the Foodnetwork and modified it to use with chicken instead of scallops. The salsa gives the chicken a fresh flavor while not completely overwhelming the grilled flavor of the chicken.”
1hr 10mins

Ingredients Nutrition


  1. In a marinating container (large tupperware) soak the chicken in a saltwater brine for 2 hours. Be sure to cover the chicken completely.
  2. 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.
  3. 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.
  4. 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.
  5. Preheat your grill to 350 degrees.
  6. Remove the chicken from the salsa juices and salt and pepper both sides of the chicken before grilling.
  7. 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.
  8. Remove the chicken from the grill and let chicken set for 5 to 10 minutes.
  9. 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.
  10. Enjoy! I did!

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