Marinated Chicken Breasts with Grilled Pineapple Relish

Get your Memorial Day grilling game ready with Marinated Chicken Breasts with Grilled Pineapple Relish. As the days get longer and the temperatures rise, it's time to fire up the grill and get ready for some fun and tasty outdoor eats.

We all know that the key to delicious grilled chicken is a marinade that infuses flavor and tenderizes the meat. Combine the sweet tanginess of pineapple with a kick of jalapeño, red onion, and roasted garlic to create a marinade that will have your taste buds dancing. The pineapple adds a burst of flavor and naturally tenderizes the chicken, ensuring every bite is juicy and tender.

The Grilled Pineapple Relish is the perfect accompaniment to the marinated chicken. Mix fresh pineapple with honey, jalapeño, red onion, vinegar, and fresh cilantro to create a balanced relish that will take your taste buds on a tropical adventure.

As you fire up the grill, watch the marinade caramelize and form a mouth-watering crust on the chicken. As it cooks, baste it with a bit of extra marinade to lock in those flavors and ensure a juicy and tender result. Trust us; your guests will be begging for more.

Whether you're hosting a poolside barbecue or just looking for a tasty backyard meal, Marinated Chicken Breasts with Grilled Pineapple Relish is the perfect addition to your summer menu. It's simple to prepare, bursting with flavor, and sure to impress any crowd.

Serves: 6

Marinated Chicken Breasts with Grilled Pineapple Relish Ingredients

Marinade

• 1 ripe pineapple, peeled but left whole
• 1 jalapeño chile
• 1⁄2 red onion
• 1⁄2 cup vinegar
• 1 tablespoon roasted garlic (see Note)
• 1 tablespoon salt
• 4 boneless, skin-on chicken breasts, 6 to 8 ounces each

Grilled Pineapple Relish

• 1⁄2 peeled pineapple (remaining from marinade prep)
• Oil, for coating
• Honey, for coating and seasoning, plus 1 tablespoon
• Salt, for coating and seasoning
• 1 jalapeño chile
• 1⁄2 red onion, peeled and halved
• 1⁄4 cup vinegar, plus more to taste
• 1⁄2 cup packed cilantro leaves, chopped

Marinated Chicken Breasts with Grilled Pineapple Relish Directions

1. To make the marinade: Slice the pineapple crosswise into 1-inch-thick rounds. Using a paring knife, remove the core from each round (this can be done roughly since the core is edible). Chop half the pineapple coarsely; set aside the remaining half for the relish. Add the chopped pineapple to a blender with the jalapeño, onion, vinegar, garlic, and salt and blend until smooth. Transfer the marinade to a bowl, add the chicken breasts, and refrigerate, covered, for at least 8 hours or up to 24 hours.
2. Wipe the grill grates with oil to prevent sticking. Build a two-zone fire. Your high-heat zone should have embers 1 to 2 inches from the cooking surface, with occasional flames licking it. To create your medium-heat zone, nudge the embers 2 to 3 inches lower than that.
3. To make the relish: Toss the remaining pineapple in oil, honey, and salt to coat. Grill over medium heat until nicely caramelized, about 3 minutes per side. Meanwhile, grill the jalapeño and onion over medium heat until lightly charred, turning often, about 3 minutes for the jalapeño and 8 minutes for the onion. Transfer the pineapple, jalapeño, and onion to a cutting board as they finish cooking.
4. When cool enough to handle, coarsely chop the pineapple, jalapeño, and onion and add them to a bowl with the vinegar, one tablespoon of honey, and cilantro. Season with more salt and add more vinegar or honey if needed. Set aside until ready to serve.
5. Remove the chicken breasts from the marinade, shaking off any excess, and bring to room temperature. Place skin side down over high heat. After about 90 seconds, use tongs to rotate 45 degrees and cook for another 2 minutes. Flip the breasts and do the same on the other side. Once you have excellent grill marks on both sides, move to medium heat and cook, turning often, until an instant-read meat thermometer, placed in the thickest part of a breast, reads 160ºF on a meat thermometer. Transfer to a cutting board and let the breasts rest for 10 minutes before slicing and serving with the relish.

Note: When you need a little roasted garlic, individual cloves can be quickly roasted on a plancha or griddle until they are charred and soft. Keep each clove encased in its outer skin when separating the cloves. To prepare whole heads of roasted garlic on the grill, rub the loose papery coating from however many garlic heads you want to cook, keeping the heads intact. Place over the coolest part of the grill and roast, turning occasionally. When the heads are done, the outside should be well charred, and the cloves should be soft when poked.