Looking for a fresh, healthy, delicious recipe to help brighten up the dreary days of winter at your home? This recipe will do the trick! As I was eating this grilled, marinated Caribbean chicken, I felt like I was transported to a tropical island with the fresh pineapple salsa and sweet spices.
I served this chicken and salsa over a bed of brown rice and it was lovely. Spruce up your menu plan this week and login to Deals to Meals to see the best grocery deals for this recipe, and all the others on our website. 
Ingredients
- 5-6 boneless skinless chicken breasts
- 1 tsp. cumin powder
- 2 limes zested and juiced
- 1 Tbs. chili powder
- 2 tsp. garlic powder
- 2 tsp. salt
- 1 tsp. black pepper
- 1 Tbs.dried cilantro
- Dash allspice
- 2 tsp. paprika
- 1/3 cup coconut oil
- 2 Tbs. honey
- 1/4 cup brown sugar or more honey
- 1/2 cup water when ready to serve or pineapple juice
- SALSA:
- 1/2 whole pineapple skin removed and diced
- 1 red bell pepper diced
- 1/4 red onion diced
- Juice 1 lime
- 1/2 cup cilantro chopped
- 1 jalapeno pepper diced
Instructions
- In a mixing bowl, whisk together all of the chicken marinade ingredients together until smooth. Remove a 1/4-1/2 cup of the marinade and place in a ziploc bag with the chicken breasts that have been trimmed of any excess fat. Place the chicken into the fridge and let it marinade for an hour, or up to over night.
- When ready to prepare the dinner, place the uncooked rice and water in a rice cooker. Turn the rice on so it is ready when you're ready to serve.
- Heat a griddle to medium-high heat and place the chicken breasts onto the grill. Cook the chicken until it is no longer pink in the center and nice and browned on both sides. While the chicken is cooking, prepare the salsa.
- For the salsa, trim the fresh pineapple until the flesh is ready to dice into small pieces. Place the small pieces of the pineapple into a mixing bowl. Dice the red bell pepper into small pieces and add to the pineapple. Do the same with the jalapeno, cilantro and red onion and add to the bowl. On the salsa, juice one lime and stir. Let the salsa sit until chicken is cooked.
- To the remaining marinade sauce, add a little pinepple juice or water to the sauce to thin it out a bit. Whtn the chicken is grilled, remove it from the grill and slice into thin strips. Serve the chicken over the rice with the salsa and a drizzle of the chicken marinade.
