• Preparation Time
  • Total Time
  • Number of Servings 4

Sweeten up your grilling! Pineapple salsa blends just the right amount of sweetness and tang, perfect for topping our tender chicken breast filets.

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  • 1/2 cup
    diced fresh pineapple
  • 10
    cherry tomatoes, cut into quarters
  • 2 Tbsp.
    red onion, chopped
  • 1 Tbsp.
    jalepeno pepper, seeded & finely chopped
  • 1 Tbsp.
    rice wine vinegar
  • 1 Tbsp.
    extra-virgin olive oil
  • 1 tsp.
    cilantro, chopped
  • Salt & pepper to taste


1. Mix together all ingredients except for chicken and salt and pepper.

2. Cover and refrigerate 30 minutes until ready to use.

Grilled Chicken:
3. Season thawed chicken breasts with salt and pepper. Place chicken on an oiled cooking grate. Grill directly over medium heat about 4-6 minutes on each side or until internal temperature reaches 165°F.

4. Top grilled chicken with pineapple salsa and serve warm.

Tip:  Salsa may be prepared and refrigerated up to 24 hours in advance.

Products From Recipe

  1. #502
    Approximately 10 filets, 2.5 lbs.
    Serves 10
    Number of Times Purchased:

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