Ingredients
1½lbschicken breast
4tbspolive oil
1tbsplime zest
1tbsplime juice,(from 1 lime)
2garlic cloves,thinly sliced
2tbspcilantro,chopped
½tspsalt
¼tsppepper
1cuppineapple,grilled, diced
1cupsweet corn,grilled, or canned corn
1tbspjalapeno,diced
⅓cupred bell pepper,diced
⅓cupshallots,diced
1tbsplime juice
pinchsalt
peanuts,crushed
scallions,sliced
lime wedges,for serving
Preparation
Preheat the grill to 400 degrees F.
If the chicken breasts are thick, butterfly them and add them to a Ziploc bag. Gently pound the chicken using the soft side of a mallet to make the chicken about ¼-inch thick.
Once the chicken is pounded thin, add the olive oil, lime juice, lime zest, thinly sliced garlic, chopped cilantro, salt, and pepper to the Ziploc bag.
Close the bag, then massage the chicken, making sure it is evenly coated in the marinade.
Let the chicken marinate for 20 to 25 minutes.
Dice the grilled pineapple into small evenly-sized cubes. Add it to a mixing bowl.
Finely dice the shallots and jalapeno, then add them to the bowl.
Dice the red pepper and remove the corn kernels from the cob. Add to the mixing bowl, along with a pinch of salt.
Add the lime juice and gently combine. Once well combined, set aside.
Carefully place a sheet of foil on the heated grill. Place the chicken on the foil.
Grill for about 3 minutes on each side.
Remove from the grill and arrange the chicken on a platter. Top with the pineapple jalapeno salsa. As an optional garnish, top with crushed peanuts and sliced scallions.
Serve with a few lime wedges, and enjoy!
