Grilled Chicken with Avocado-Pineapple Salsa
Tender grilled chicken topped with a vibrant salsa combining sweet pineapple, creamy avocado, and zesty lime. The cumin-lime marinade infuses tropical flavor while keeping the meat juicy. Perfect for summer dinners, meal prep, or Weight Watchers-friendly eating. The fresh salsa adds brightness and healthy fats, making this a satisfying yet light main dish that feels indulgent without the guilt.
Ingredients
- ¼ cup fresh lime juice
- ¼ cup pineapple juice
- 3 tablespoon fresh cilantro, chopped
- 1 teaspoon extra virgin olive oil
- ¾ teaspoon ground cumin, divided
- ½ teaspoon salt
- 1 teaspoon minced garlic
- 4 4oz each boneless skinless chicken breasts
- 1 ½ cups pineapple, diced
- 1 medium avocado, diced
- 2 tablespoon red onion, chopped
- cooking spray
Instructions
- 1
Mix lime juice, pineapple juice, cilantro, oil, 1/4 teaspoon cumin, and salt in small bowl
- 2
Remove 5 tablespoons of juice mixture and place in zip-top bag or glass container
- 3
Add garlic and remaining 1/2 teaspoon cumin to bag or container
- 4
Add chicken to bag, seal, and turn to coat with marinade
- 5
Refrigerate chicken in marinade for at least 30 minutes or up to several hours
- 6
Add pineapple, avocado, and red onion to bowl with remaining lime juice mixture and toss gently
- 7
Coat grill rack or grill pan with cooking spray and heat to medium-high
- 8
Remove chicken from marinade and discard marinade
- 9
Grill chicken until cooked through, flipping once, for 5 to 7 minutes per side
- 10
Transfer chicken to plates and top with salsa
- 11
Season with salt and serve with lime wedges if desired
Tips
Marinate chicken longer for deeper flavor - up to 8 hours works well without breaking down the meat
Cut avocado just before serving to prevent browning, or add extra lime juice to preserve color
Use a meat thermometer to ensure chicken reaches 165°F internal temperature for food safety
Good to Know
Refrigerate cooked chicken up to 3 days. Store salsa separately and add just before serving to prevent avocado browning.
Marinate chicken up to 8 hours ahead. Prepare salsa components but add avocado just before serving.
Serve immediately while chicken is hot and salsa is fresh. Accompany with lime wedges and rice or salad.
Common Mistakes
Don't skip marinating time to avoid bland chicken
Don't add avocado to salsa too early to prevent browning
Don't overcook chicken to avoid dryness - use meat thermometer
Substitutions
FAQ
Can I use frozen chicken breasts?
Yes, thaw completely first and pat dry before marinating. Frozen chicken won't absorb marinade flavors as well as fresh.
What if I don't have a grill?
Use a grill pan, cast iron skillet, or bake at 400°F for 20-25 minutes until internal temperature reaches 165°F.
How long does the salsa keep?
Best eaten same day. Refrigerate up to 24 hours but avocado may brown despite lime juice. Add fresh avocado if needed.