Chicken with Pineapple Relish

Cooking is much simpler in the summertime. It is a good thing too. My little boys are really outdoor creatures. By the time they are ready to come indoors it is time for dinner! This is a quick recipe that is suited for a barbecue. Feel free to throw that chicken on the grill. I sometimes cook the chicken on the stove if my husband is working late, so I have given those directions below. The relish/salsa is meant to be eaten on the side. I serve this gluten free chicken recipe with this Coconut Rice recipe and/or fresh vegetables.

CHICKEN WITH PINEAPPLE RELISH

4-6 Split Chicken Breasts, bone in, skin on (10-12 oz. each)

1 Tablespoon olive oil

salt

pepper

DIRECTIONS:

Preheat the oven to 350 degrees. Prepare the chicken to be cooked. Season with salt and pepper. Heat oil in a dutch oven on med. heat until hot. Cook the split chicken breasts skin side down about 6 minutes. Place chicken in a casserole dish and cook for about 35-40 minutes until an instant-read thermometer reaches 160 degrees.

PINEAPPLE RELISH

1 20 oz can crushed pineapple, partially drained (You can use fresh pineapple instead)

1/2 medium red pepper, chopped

1 jalapeno pepper, seeded and finely chopped (you can add up to two if you like things more spicy)

1/4 cup cilantro, chopped

juice of one lime

1/4 cup green onion, chopped

DIRECTIONS: Combine and let marinate for several hours or overnight. Serve with grilled or baked chicken. Also good with tortilla chips.

Note: If you have never chopped a hot jalapeno pepper before, check out this tutorial.

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Posted on June 8th, 2009 by Natalie
Filed under: Chicken Recipes

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9 Responses to “Chicken with Pineapple Relish”

  1. Diane-thewholegang, on June 9th, 2009 at 8:34 am Said:

    Great recipe. I love the pineapple relish. It’s similar to my mango relish but I’ve not made it with pineapples. Thanks for the idea!

  2. marie, on June 11th, 2009 at 4:57 pm Said:

    Nice summer dinner :)

  3. Rachel, on June 11th, 2009 at 10:23 pm Said:

    I’ve been searching for interesting uses of pineapple - esp in savory dishes! I always go sweet with it. Thanks for the great idea!

  4. antonia.nieuwkoop, on June 12th, 2009 at 9:31 pm Said:

    We as a . family love your summer dinner we also. make your seven grain bread once a week we always go back to your recipies . thank you from us in ontario canada toni

  5. Heather, on June 15th, 2009 at 1:49 am Said:

    This recipe looks great. It would be a great use of the cilantro I have growing outside right now. Im 6 months pregnant and craving sweet and spicy. Yum.

    This is my first pregnancy gluten free. :) And…no major complications this time. Yay!

  6. Amy, on June 17th, 2009 at 1:05 am Said:

    Hi! I am a foodie who just learned my 16 month old can’t do gluten or dairy- ??? OK, now that I know pigs fly… I thank you for your Blog. I have to say, climbing the Himalayas seemed less intimidating. Most blogs I have checked out cater to adults, not finicky toddlers. Do you (or anyone reading this) have and any advise or direction for me? Thanks!

  7. Meg, on June 21st, 2009 at 8:42 pm Said:

    What a wonderful relish! I love pineapple paired with cilantro!

    Hey you might like the gluten free cupcakes I just made: http://megansmunchies.com/chocolate-chippy-cakes-vegan-and-gluten-free/

  8. Lori, on September 11th, 2009 at 10:29 am Said:

    YUM. This sounds so good! I’ll be bookmarking it. Love your site too. Glad I just found it.

  9. Edwin Echols, on January 16th, 2010 at 1:41 pm Said:

    I plan to try this one soon. I love baked chicken and the relish sounds delightful.

    Have you ever tried Robert Rothchilds “Roasted Pineapple Habanero” sauce? I believe it would work well with this recipe and it is GF.

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