Can I cook this chicken in the oven instead of grilling?

Absolutely! Bake the marinated chicken at 375°F for about 20-25 minutes until it reaches 165°F internally. You won't get the same char as the grill, but it will still be delicious with the tropical salsa.

Is there a way to make this recipe less spicy for kids?

The jalapeño provides most of the heat in this recipe. For a kid-friendly version, either omit the jalapeño entirely or make two batches of salsa—one with and one without heat. The sweetness of the fruit makes this a hit with many children even without the spice.

Can I prepare the salsa a day ahead?

While possible, I recommend making the salsa no more than a few hours ahead. If you need to prep further in advance, chop all ingredients and store separately, then combine just before serving for the freshest flavor and texture.

What's the best way to dice pineapple and oranges for the salsa?

For pineapple, remove the core and cut into small, even cubes. For oranges, I recommend using a segmenting technique: cut off the top and bottom, remove the peel with a knife following the curve of the fruit, then cut between the membranes to release clean segments, and dice those. This prevents the bitter white pith from affecting your salsa.

Tropical Salsa Grilled Chicken Recipe

Description

A flavorful and healthy recipe that features tender grilled chicken breasts marinated with a savory blend of soy sauce, garlic, and ginger. Topped with a refreshing tropical salsa made of pineapple, oranges, jalapeno, and cilantro, this dish is a perfect balance of sweet, tangy, and savory. Ideal for summer grilling or any time you want a tropical escape at the dinner table.

Ingredients

Units Scale

Chicken

2 pounds chicken breasts (boneless and skinless)

Marinade

1/2 cup soy sauce or coconut aminos
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon pepper

Tropical Salsa

1/2 cup pineapple, finely diced
1/2 cup oranges, finely diced
2 tablespoons cilantro, chopped
1/2 jalapeno, cored and finely diced
1/2 tablespoon soy sauce or coconut aminos

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Instructions

Prepare the Marinade
Add chicken breasts and all marinade ingredients to a large Ziploc bag. If using chicken breasts that are thick, slice them horizontally to create thin cutlets for faster cooking and better browning. Squeeze out excess air from the bag, seal it tightly, and ensure the chicken is well-covered by the marinade. Let it marinate for a minimum of 30 minutes.
Prepare the Tropical Salsa
While the chicken is marinating, combine all the tropical salsa ingredients (pineapple, oranges, cilantro, jalapeno, and soy sauce/coconut aminos) in a bowl. Stir to mix well and set aside.
Grill the Chicken
Preheat your grill to medium-high heat. Remove the marinated chicken from the bag and lay it on the grill. Cook each side for 5-7 minutes, or until the chicken is cooked through and has a golden-brown char. Adjust cooking time based on the thickness of your chicken.
Assemble and Serve
Remove the chicken from the grill and let it rest for 2-3 minutes. Top each piece with a generous portion of the tropical salsa and serve immediately.

Notes

Nutritional information is based on serving size as two chicken cutlets (1 full breast). Since the recipe produces 8 cutlets, you can likely serve 6-8 portions depending on cutlet size.
For extra char and enhanced flavor, brush a little extra marinade on the chicken while grilling.
This recipe pairs well with steamed rice or a fresh green salad.
Feel free to use canned pineapple and oranges if fresh fruit isn’t available.

Nutrition

Serving Size: 1 chicken breast with tropical salsa
Calories: 220
Sugar: 8g
Sodium: 960mg
Fat: 4g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 35g
Cholesterol: 95mg