Coach Kristi gave me this pineapple salsa grilled chicken recipe and it’s a great one to add to your menu this summer. It hit Ninja Insider last year and got rave reviews. The chicken alone is excellent! Pair it with the salsa and you wont be disappointed you took the time to make it.
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Greek yogurt is excellent for marinades and makes for tender chicken. Make sure not to marinate your chicken more than 8 hours though or you’ll have mush!
For the Marinade:
- 1 cup plain nonfat Greek yogurt
- 1/4 cup extra virgin olive oil
- 1 tablespoon minced garlic
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 lemon, zested
- 2 teaspoons salt
- 1 teaspoon red hot
While the chicken marinates make your pineapple salsa. This can sit in the fridge for a few hours so it’s nice to get it done.
For the Pineapple Salsa:
- 20 ounce can pineapple (in 100% juice), drained & diced
- 100g red bell pepper, diced
- 50g red onion, diced
- 1/4 cup chopped cilantro
- 1/2 small jalapeño(10g)
- juice of 1 lime
- 1/4 teaspoon salt
Grill your chicken on medium high heat for 12-20 minutes, flipping half way through. I HIGHLY suggest using a meat thermometer so your chicken is cooked just right. Chicken needs to reach a temperature of 165 degrees. Many people, myself included, like to take it off a little early (around 160-162) because it will continue to cook and eventually reach 165 after removing from the grill.
Here’s the meat thermometer I have below. You can find it at Walmart also for under $20.
Can I cook the chicken in the oven?
Absolutely. I would put the chicken on a baking sheet or in a casserole dish and bake at 400 degrees for about 30 minutes or until the internal temperature reaches 165 degrees.
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