Grilled Citrus-Chili Chicken with Charred Pineapple Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

Juicy grilled chicken breasts marinated in a zesty citrus and chili blend, paired with a sweet and spicy charred pineapple salsa. This caribbean-inspired grilling ready in about 35 minutes blends (6 oz each) chicken breasts, orange juice, lime juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces (6 oz each) chicken breasts
• 1/2 cup orange juice
• 1/4 cup lime juice
• 3 tbsp olive oil
• 2 tsp chili powder
• 1 tsp ground cumin
• 3 minced garlic cloves
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups pineapple chunks
• 1 small, diced red bell pepper
• 1/4 cup, finely chopped red onion
• 2 tbsp chopped fresh cilantro
• 1 small, seeded and minced jalapeño
• 1 tbsp honey

Instructions

1. Step 1: In a medium bowl, whisk together 1/2 cup orange juice, 1/4 cup lime juice, 3 tbsp olive oil, 2 tsp chili powder, 1 tsp ground cumin, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper to create the marinade. Place 4 chicken breasts into the marinade and refrigerate for at least 1 hour.
2. Step 2: Preheat a grill or grill pan over medium-high heat. Thread 2 cups pineapple chunks onto skewers or place directly on the grill grates. Grill pineapple for 3-4 minutes per side until char marks appear and pineapple is caramelized, then chop into small pieces.
3. Step 3: In a bowl, combine the chopped grilled pineapple, 1 small diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, 1 minced jalapeño, and 1 tbsp honey. Stir gently to mix and set aside to let flavors meld.
4. Step 4: Remove chicken breasts from marinade and grill over medium-high heat for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear. Let rest 5 minutes before slicing.
5. Step 5: Serve the grilled chicken topped with the charred pineapple salsa for a vibrant balance of smoky, spicy, and sweet flavors.