Grilled Citrus-Hibiscus Chicken with Pineapple Salsa

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Juicy grilled chicken marinated in a tangy citrus-hibiscus blend, served with a fresh pineapple salsa that balances sweet and spicy notes. This Caribbean-inspired chicken recipe, ready in about 30 minutes, pairs chicken breasts, fresh orange juice, dried hibiscus flowers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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, about 6 oz each chicken breasts
• 1/2 cup fresh orange juice
• 2 tbsp dried hibiscus flowers
• 2 tbsp honey
• 3 cloves, minced garlic cloves
• 2 tbsp fresh lime juice
• 1 cup, diced pineapple chunks
• 1/2 cup, finely diced red bell pepper
• 1/4 cup, finely diced red onion
• 1 small, seeded and minced jalapeño
• 2 tbsp, chopped fresh cilantro
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a small saucepan over medium heat, combine 1/2 cup fresh orange juice and 2 tbsp dried hibiscus flowers. Simmer for 10 minutes until deep red and fragrant. Strain the liquid and let cool.
2. Step 2: In a medium bowl, whisk the cooled hibiscus-orange liquid with 2 tbsp honey, 3 minced garlic cloves, 1 tsp salt, 1/2 tsp black pepper, and 3 tbsp olive oil to create the marinade.
3. Step 3: Place 4 chicken breasts in a large resealable plastic bag and pour the marinade over them. Seal and marinate in the refrigerator for at least 2 hours, preferably overnight.
4. Step 4: Meanwhile, prepare the pineapple salsa by combining 1 cup diced pineapple, 1/2 cup finely diced red bell pepper, 1/4 cup finely diced red onion, 1 minced jalapeño (seeded), 2 tbsp chopped fresh cilantro, and 2 tbsp fresh lime juice in a bowl. Stir gently and refrigerate.
5. Step 5: Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade and discard marinade.
6. Step 6: Grill chicken breasts for 6-7 minutes per side, turning once, until internal temperature reaches 165°F and juices run clear.
7. Step 7: Remove chicken from grill and let rest for 5 minutes. Serve topped with pineapple salsa for a bright, fresh finish.