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Recipe Summary

prep:
15 mins
grill:
24 mins
total:
39 mins
Servings:
5
Yield:
servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat grill to medium-high.
    In a small bowl, combine
    lemon peel, garlic, coriander,
    1/2 tsp of the salt, the cumin,
    black pepper and cayenne. Rub
    half onto both sides of chicken.
    Whisk lemon juice and olive
    oil into remaining rub and
    brush onto pineapple and
    avocados. Grill pineapple for
    12 minutes, turning twice so
    all sides are nicely marked.
    Meanwhile, grill avocado
    halves, cut side down, for 3
    minutes, until nicely marked.
    Transfer pineapple and
    avocado to a cutting board.

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  • Grill chicken for 10 to 12
    minutes, turning once.
    Meanwhile, dice pineapple and
    avocado and gently mix
    together with red onion, cilantro
    and remaining 1/4 tsp salt.

  • Divide pineapple salsa
    among 5 plates. Top with a
    chicken breast half and serve
    with 2 tortillas per plate.

Note:
  • Always choose firm-ripe
    avocados for grilling: Gently press
    near the stem end with your
    thumb; there should be some
    give, without being too soft. Look
    for skin that is dark green, almost
    black. If not yet ripe enough,
    store on the counter in a paper
    bag for 24 hours and test again.

Nutrition Facts

472 calories; fat 18g; cholesterol 79mg; saturated fat 3g; carbohydrates 45g; insoluble fiber 11g; protein 37g; sodium 469mg.
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