Chicken Breasts with Grilled Pineapple and Tomatillo Salsa

Serves 4

Sweet onions and juicy pineapple hit the grill for a little extra flavor before being paired with tomatillo salsa, fresh cilantro and lime juice. Tender grilled chicken breasts are topped with this perfect balance of mild spice and sweet crunch for a show-stopping dish with minimal prep.

Ingredients

1/2 large sweet white onion (such as Vidalia), cut into 1/2-inch-thick ring slices
2 tablespoons vegetable oil
Salt and pepper to taste
2 cups pineapple chunks
1 1/2 cups roasted salsa verde (Herdez makes a wonderful salsa verde with no added junk)
2 tablespoons chopped cilantro
Juice of 1/2 lime (or more, to taste)
2 skinless, boneless whole chicken breasts, halved

Method

Heat grill to medium-high. Place onion rings in a bowl and toss with 1/2 tablespoon of the oil, salt and pepper. Grill, turning from time to time, until just charred and soft. Transfer to a bowl and set aside to let cool.

Rub all sides of the pineapple with 1/2 tablespoon of the remaining oil then arrange on grill and cook for about 1 minute per side. Remove and let cool.

When cooled, roughly chop onions and pineapple and place in a bowl. Add salsa verde, cilantro and lime juice.

Rub chicken breasts all over with remaining 1 tablespoon oil. Sprinkle with salt and pepper, then arrange on grill and cook until golden brown all over and completely cooked through (about 165° on an instant read thermometer), turning from time to time to create hatch marks, if you like.

Transfer chicken to a platter, spoon grilled pineapple salsa over the top and serve immediately.