Active Time:45 minsTotal Time:1 hr 10 minsServings:6Jump to Nutrition Facts

Active Time:45 minsTotal Time:1 hr 10 minsServings:6

Active Time:45 mins

Active Time:

45 mins

Total Time:1 hr 10 mins

Total Time:

1 hr 10 mins

Servings:6

Servings:

6

Jump to Nutrition Facts

Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell Royster

Ingredients for the spicy-sweet grilled chicken & pineapple with avocado recipe

Cook Mode(Keep screen awake)Ingredients1largefresh pineapple (about 3 pounds)1tablespooncanola oil1(7-ounce) canchipotles in adobo sauce, divided2tablespoonshoney4(6 ounce)boneless, skinless chicken breasts1teaspoonsalt, divided2mediumripe avocados, cut into wedges

Cook Mode(Keep screen awake)

Ingredients

1largefresh pineapple (about 3 pounds)

1tablespooncanola oil

1(7-ounce) canchipotles in adobo sauce, divided

2tablespoonshoney

4(6 ounce)boneless, skinless chicken breasts

1teaspoonsalt, divided

2mediumripe avocados, cut into wedges

DirectionsPeel and core pineapple. Cut the pineapple flesh into planks about 1 inch thick and 3 inches long to yield about 2 cups. Place the sliced pineapple, oil and 1 tablespoon adobo in a medium bowl; toss until combined.Finely chop more pineapple to yield about 1/4 cup. Transfer the chopped pineapple to a large bowl along with any accumulated juices. (Reserve remaining pineapple for another use.)Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell RoysterFinely chop 2 to 3 chipotles to yield roughly 2 tablespoons; add to the large bowl with the chopped pineapple. Whisk in honey and 1/4 cup adobo. (Reserve remaining chipotles and adobo for another use.) Add chicken; toss to coat. Cover and let stand at room temperature for 15 minutes.Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell RoysterPreheat grill to high (450°F to 500°F). Remove the pineapple planks from the marinade; place on oiled grates (reserve remaining marinade). Grill, uncovered, turning once, until charred and tender, 2 to 3 minutes per side. Transfer to a large platter.Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell RoysterRemove the chicken from the marinade; sprinkle with 3/4 teaspoon salt (discard chicken marinade). Grill the chicken on oiled grates, uncovered and turning once, until the outside is caramelized and an instant-read thermometer inserted into the thickest portion registers 165°F, 6 to 8 minutes per side. Brush the tops of the breasts with the reserved pineapple marinade; grill for 1 minute more. Transfer to the platter with the pineapple.Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell RoysterServe the chicken breasts whole or sliced with the grilled pineapple and fresh avocado. Season everything evenly with remaining 1/4 teaspoon salt before serving.Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell RoysterOriginally appeared: EatingWell.com, August 2023

Directions

Peel and core pineapple. Cut the pineapple flesh into planks about 1 inch thick and 3 inches long to yield about 2 cups. Place the sliced pineapple, oil and 1 tablespoon adobo in a medium bowl; toss until combined.Finely chop more pineapple to yield about 1/4 cup. Transfer the chopped pineapple to a large bowl along with any accumulated juices. (Reserve remaining pineapple for another use.)Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell RoysterFinely chop 2 to 3 chipotles to yield roughly 2 tablespoons; add to the large bowl with the chopped pineapple. Whisk in honey and 1/4 cup adobo. (Reserve remaining chipotles and adobo for another use.) Add chicken; toss to coat. Cover and let stand at room temperature for 15 minutes.Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell RoysterPreheat grill to high (450°F to 500°F). Remove the pineapple planks from the marinade; place on oiled grates (reserve remaining marinade). Grill, uncovered, turning once, until charred and tender, 2 to 3 minutes per side. Transfer to a large platter.Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell RoysterRemove the chicken from the marinade; sprinkle with 3/4 teaspoon salt (discard chicken marinade). Grill the chicken on oiled grates, uncovered and turning once, until the outside is caramelized and an instant-read thermometer inserted into the thickest portion registers 165°F, 6 to 8 minutes per side. Brush the tops of the breasts with the reserved pineapple marinade; grill for 1 minute more. Transfer to the platter with the pineapple.Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell RoysterServe the chicken breasts whole or sliced with the grilled pineapple and fresh avocado. Season everything evenly with remaining 1/4 teaspoon salt before serving.Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell Royster

Peel and core pineapple. Cut the pineapple flesh into planks about 1 inch thick and 3 inches long to yield about 2 cups. Place the sliced pineapple, oil and 1 tablespoon adobo in a medium bowl; toss until combined.

Finely chop more pineapple to yield about 1/4 cup. Transfer the chopped pineapple to a large bowl along with any accumulated juices. (Reserve remaining pineapple for another use.)

Finely chopped pineapple and a knife on a wooden cutting board

Finely chop 2 to 3 chipotles to yield roughly 2 tablespoons; add to the large bowl with the chopped pineapple. Whisk in honey and 1/4 cup adobo. (Reserve remaining chipotles and adobo for another use.) Add chicken; toss to coat. Cover and let stand at room temperature for 15 minutes.

Raw chicken breasts tossed in pineapple adobo marinade in a clear bowl

Preheat grill to high (450°F to 500°F). Remove the pineapple planks from the marinade; place on oiled grates (reserve remaining marinade). Grill, uncovered, turning once, until charred and tender, 2 to 3 minutes per side. Transfer to a large platter.

Grilled pineapple chunks on a white large plate, with metal tongs on the right side

Remove the chicken from the marinade; sprinkle with 3/4 teaspoon salt (discard chicken marinade). Grill the chicken on oiled grates, uncovered and turning once, until the outside is caramelized and an instant-read thermometer inserted into the thickest portion registers 165°F, 6 to 8 minutes per side. Brush the tops of the breasts with the reserved pineapple marinade; grill for 1 minute more. Transfer to the platter with the pineapple.

A plate with grilled pineapple breasts and pineapple chunks, and another plate with sliced avocado

Serve the chicken breasts whole or sliced with the grilled pineapple and fresh avocado. Season everything evenly with remaining 1/4 teaspoon salt before serving.

A serving plate with spicy-sweet grilled chicken & pineapple with avocado

Originally appeared: EatingWell.com, August 2023

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Nutrition Facts(per serving)300Calories15gFat15gCarbs27gProtein

Nutrition Facts(per serving)

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.