Name: Marinated Chicken with Pineapple Salsa
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Ingredients: 6 chicken breasts, small - medium (or 4 large ones); ¼ cup + 2 tbsp Olíva! Olive Wood Smoked Olive Oil; 2 tbsp Olíva! Neapolitan Herb Dark Balsamic; 2 tbsp low sodium soy sauce; 1 tbsp pineapple juice; 1 tbsp lime juice; 3 cloves garlic, roughly chopped; 2 green onions (whites included), roughly chopped; ½ tsp crushed red pepper; salt & pepper; 1 cup pineapple, diced; 1 red bell pepper, diced; ½ small red onion, diced; ½ jalapeño, minced; 1 tsp lime juice; 2 tbsp cilantro, roughly chopped; nice pinch of chili pepper; salt; cilantro; thinly sliced jalapeños; green onions, sliced on the bias; lime wedges

CategoryEntreesDifficultyBeginner

Yields4 Servings

Prep Time10 minsTotal Time10 mins

Chicken Marinade

6 chicken breasts, small - medium (or 4 large ones)

¼ cup + 2 tbsp Olíva! Olive Wood Smoked Olive Oil

2 tbsp Olíva! Neapolitan Herb Dark Balsamic

2 tbsp low sodium soy sauce

1 tbsp pineapple juice

1 tbsp lime juice

3 cloves garlic, roughly chopped

2 green onions (whites included), roughly chopped

½ tsp crushed red pepper

salt & pepper

Pineapple Salsa

1 cup pineapple, diced

1 red bell pepper, diced

½ small red onion, diced

½ jalapeño, minced

1 tsp lime juice

2 tbsp cilantro, roughly chopped

nice pinch of chili pepper

salt

Garnish

cilantro

thinly sliced jalapeños

green onions, sliced on the bias

lime wedges

In a small mixing bowl, combine the salsa ingredients and set aside to allow the flavors to meld. This can be stored in the fridge for up to 3 days.

In a ziplock bag, combine all the ingredients for the marinade.
Add the chicken and marinate for at least 2 hours.
Remove the chicken from the fridge 30 minutes before cooking to bring closer to room temperate.

Preheat the grill to 400°F or a cast iron skillet over medium-high heat.
Cook the chicken for 6-8 minutes per side (depending on the size of the chicken) or until the chicken is cooked through and the internal temperature reaches 165°F.
Remove from the heat, tent with foil and set aside.

Slice the chicken on the bias and serve over basmati or jasmine rice. Spoon the Pineapple Salsa over top and finish with your desired garnish! Enjoy.

Ingredients