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Grilled Chicken Paillards with Pineapple Salsa

Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 servings
Author Farmhouse 1820

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.
  • While the grill is heating, place the chicken breasts between 2 large layers of waxed paper. Pound the chicken with a meat pounder until each one is 1/2 inch thick. You may need to pound chicken in batches.
  • 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.