Grilled Chicken Paillards with Pineapple Salsa is a quick and easy summer weeknight meal. Perfect for grilling outside!
When the summer months roll around I very seldom, if ever, cook inside. I’m always outside grilling, even in the rain. I cook side for two reasons: 1) because our 203-year-old house doesn’t have central A/C and it gets heck-a-hot inside in the summer and 2) because I absolutely love to grill. I’ve found that most grilled meals take a fraction of the time to prepare than the ones that are cooked inside, making for a great way to get the meal on the table in a hurry.
Quick And Easy Summer Weeknight Meal
I absolutely love to make this meal. Why? Because it’s quick, easy and delicious. I don’t know about you, but during the week, I am always running down the last minute road when it comes to making dinner. More often than not, I need to make something that can be on the table quickly, and get my family fed. Since we grill all year around, even up here in the Northeast, these grilled chicken paillards with pineapple salsa have become a staple, though especially during the summer.
The pineapple, red onion salsa brings a brightness to the dish and turns ordinary grilled chicken into extraordinary. Truly. And to bring some green to the party, add some fresh arugula for some peppery goodness and the meal is complete.
Keep things easy. And delicious. This chicken paillard with pineapple salsa recipe packs a big punch, and can be prepared in less than 30 minutes. Now that’s what I call a winner winner chicken dinner!
Grilled Chicken Paillards With Pineapple Salsa
Grilled Chicken Paillards with Pineapple Salsa
Ingredients
- 4 boneless chicken breasts
- 1 fresh pineapple skinned and cored, finely diced.
- 1/2 large red onion finely diced
- 2 teaspoons course salt divided
- 1 teaspoon black pepper divided
- 2 Tablespoons extra virgin olive oil
Instructions
- Prepare your grill for cooking. If using a gas grill, preheat until grill temp measures 400 degrees. If using a charcoal grill, light coals and heat until coals have started to turn grey. Pour evenly over grill bottom for even grilling.
- Place chicken on platter and brush olive oil on both sides. Using 1 teaspoon of salt and 1/2 teaspoon pepper, sprinkle on both side of chicken. Set aside.
- Place pineapple, red onion, remaining salt and pepper in a bowl and combine. Set aside.
- If grilling chicken on a stove, rub 1 tablespoon of olive oil on the grilling surface. Preheat grill pan over a high flame until the oil is almost smoking. Cook as directed for a grill. See next step.
- Grill pounded chicken breasts 3 minutes on one side. Flip over and grill for another 2 minutes on the second side. With an instant read thermometer, make sure chicken registers 160 degrees. Take off grill.
- When ready to plate, place chicken on a plate. Add pineapple salsa on top of chicken, and add arugula next to chicken.
- Serve within 15 minutes.
A Most Delicious Grilled Salad Recipe!
I have another grilled recipe I’d love to share with you that is absolutely delicious! Trust me when I say that you’ll want to make this every week. This salad is perfect for entertaining, too. You can find my Grilled Panzanella Salad Recipe HERE!
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