Grilled Pineapple Chimichurri Chicken Recipe

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Grilled Pineapple Chimichurri Chicken  Recipe
Grilled Pineapple Chimichurri Chicken Recipe photo by Taste of Home
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Grilled Pineapple Chimichurri Chicken Recipe

Read Reviews
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Publisher Photo
I put a Hawaiian twist to classic chimichurri thanks to pineapple and macadamia nuts. For a spicier version, substitute red serrano pepper for the bell pepper. —Naylet LaRochelle, Miami, Florida
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/2 small sweet red pepper, stemmed and seeded
  • 2 slices fresh pineapple (1/2-inch)
  • 2/3 cup fresh cilantro leaves
  • 2/3 cup parsley sprigs (stems removed)
  • 4 teaspoons lime juice
  • 1/4 cup canola oil
  • 1/4 cup island teriyaki sauce
  • 1 tablespoon minced fresh gingerroot
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • Hot cooked couscous, optional
  • 2 green onions, sliced
  • 1/4 cup chopped macadamia nuts, toasted

Directions

Place pepper and pineapple on an oiled grill rack over medium heat; grill, covered, until lightly browned, 3-4 minutes per side.
For chimichurri, place cilantro, parsley and lime juice in a food processor; pulse until herbs are finely chopped. Continue processing while slowly adding oil. Chop grilled pepper and pineapple; stir into herb mixture.
Mix teriyaki sauce and ginger. Place chicken on an oiled grill rack over medium heat; grill, covered, until a thermometer reads 165°, 5-7 minutes per side. Brush with some of the teriyaki mixture during the last 4 minutes.
Brush chicken with remaining teriyaki mixture before serving. If desired, serve with couscous. Top with chimichurri, green onions and macadamia nuts. Yield: 4 servings.
Editor's Note: To toast nuts, cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Grilled Pineapple Chimichurri Chicken in Simple & Delicious April/May 2017

Nutritional Facts

1 chicken breast half with about 1/4 cup sauce: 428 calories, 24g fat (3g saturated fat), 94mg cholesterol, 686mg sodium, 19g carbohydrate (13g sugars, 2g fiber), 37g protein.

  • 1/2 small sweet red pepper, stemmed and seeded
  • 2 slices fresh pineapple (1/2-inch)
  • 2/3 cup fresh cilantro leaves
  • 2/3 cup parsley sprigs (stems removed)
  • 4 teaspoons lime juice
  • 1/4 cup canola oil
  • 1/4 cup island teriyaki sauce
  • 1 tablespoon minced fresh gingerroot
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • Hot cooked couscous, optional
  • 2 green onions, sliced
  • 1/4 cup chopped macadamia nuts, toasted
  1. Place pepper and pineapple on an oiled grill rack over medium heat; grill, covered, until lightly browned, 3-4 minutes per side.
  2. For chimichurri, place cilantro, parsley and lime juice in a food processor; pulse until herbs are finely chopped. Continue processing while slowly adding oil. Chop grilled pepper and pineapple; stir into herb mixture.
  3. Mix teriyaki sauce and ginger. Place chicken on an oiled grill rack over medium heat; grill, covered, until a thermometer reads 165°, 5-7 minutes per side. Brush with some of the teriyaki mixture during the last 4 minutes.
  4. Brush chicken with remaining teriyaki mixture before serving. If desired, serve with couscous. Top with chimichurri, green onions and macadamia nuts. Yield: 4 servings.
Editor's Note: To toast nuts, cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Grilled Pineapple Chimichurri Chicken in Simple & Delicious April/May 2017

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Reviews forGrilled Pineapple Chimichurri Chicken

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MY REVIEW
justmbeth User ID: 1196484 276007
Reviewed Oct. 8, 2017

"Very fresh and summery tasting. Left off the macadamia nuts due to family preferences and served with rice rather than couscous."

MY REVIEW
curlylis85 User ID: 3166950 265370
Reviewed Apr. 30, 2017

"This was delicious! We particularly loved the grilled pineapple mixed in with the chimichurri. It was great with couscous but you could also do rice if you prefer that."

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