Pineapple Jalapeño Chicken

Name: Pineapple Jalapeño Chicken
Prep time: 10 min
Cook time: 10 min
Total time: 260 min
Yield: 6
Cuisine: American
Ingredients: 6 pieces Chicken Breast (6 boneless skinless chicken breasts (about 4 oz each)); 1 cup Teriyaki Sauce (1 cup teriyaki marinade and sauce I used Soy Vay, but go with your favorite here, and extra for basting while grilling); 2 cup Pineapple (2 cups fresh pineapple, chopped); 3 tbsp Cilantro (3 tbsp fresh cilantro chopped); 3 tbsp Lime Juice (3 tbsp fresh lime juice); 2 pieces Jalapeño (2 small jalapenos seeded and minced); 1 tbsp Avocado Oil (1 tbsp avocado oil or olive oil); ½ tsp Table Salt (½ tsp salt); 0 pieces Black Pepper (freshly ground pepper to taste)

Pineapple Jalapeño Chicken - Main Course (American)

260 minAmerican

Servings6

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Dairy Free
Egg Free

Steps

1For the Marinade:Pour marinade over chicken breasts in a sealable bag or tightly covered bowl and marinate for at least 4 hours (preferably overnight) in the refrigerator.
2For the Salsa:Place all ingredients in a medium-size bowl and toss to coat. Cover and refrigerate for an hour or so to blend the flavors. Bring to room temperature to serve over the chicken.
3Prepare Grilled Chicken:Grill chicken over medium heat (375-400 degrees F) about 4-5 minutes on each side (for smaller breasts), basting chicken with unused marinade during cooking. Grill until juices run clear and the internal temperature reaches 165 degrees. Allow chicken to rest for at least 5 minutes before garnishing with salsa. Serve over your favorite rice.