Caribbean Chicken Grill with Pineapple Salad

Caribbean Chicken Grill with Pineapple Salad


"Here's a complete meal with a tropical twist - chicken with a lime marinade and a spicy pineapple salad."


servings 301 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 301 kcal
  • 15%
  • Fat:
  • 17 g
  • 26%
  • Carbs:
  • 12.8g
  • 4%
  • Protein:
  • 25.1 g
  • 50%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 61 mg
  • 2%

Based on a 2,000 calorie diet

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  1. Drain pineapple juice into a 1 cup measure. Add CRISCO(R) Oil, lime juice, garlic, red pepper flakes and sugar; mix well.
  2. Place chicken in a large zippered plastic bag or glass utility dish. Pour all but 1 tablespoon of marinade over chicken. Cover and refrigerate chicken for 30 minutes to 1 hour.
  3. Meanwhile, place pineapple in a medium-sized serving bowl. Add red bell pepper, red onion, jalapeno, cilantro and reserved 1 tablespoon of marinade. Toss well and season with salt and pepper to taste.
  4. Heat grill to medium. Remove chicken from marinade; season with salt and pepper. Grill, turning once, for 10 to 15 minutes or until cooked through. Serve with pineapple salad.
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  1. 23 Ratings


Sorry, but for me the pineapple salad just didn't work...too sweet. I won't make this again

To be honest, I never tried the recipe "as is" so I'm not sure that I am qualified to give it a star rating... However, the dish that this recipe inspired was fabulous! We used a 1.25 lb sword...

This recipe is fantastic! I pretty much double the amount of the salsa...Extra spices, 2 cans pineapple, and used 1 green, orange, yellow and red pepper for extra flavor. I also omitted the sug...