Caribbean Chicken Grill with Pineapple Salad

Caribbean Chicken Grill with Pineapple Salad

Crisco(R) Olive Oil 0

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

Ingredients {{adjustedServings}} servings 301 cals

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • 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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Reviews 20

  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 swordfish steak instead of chicken; a can of pineapple rings instead of chunks (the large can, so extra juice, but only used about 3/4 of the juice in the marinade); 3 garlic cloves crushed into the marinade and the juice of one lime; olive oil instead of Crisco(R); we roasted a whole red pepper black, then peeled it and diced the entire thing into the salad; we grilled one small onion sliced and all the pineapple rings, then chopped the onion and all but 4 pineapple rings into chunks and put them in the salad (the reserved rings were eaten as snacks and used for garnish); We used one small serrano chile, roasted black, peeled, seeded, chopped into the salad. Then we served the fish with the salad relish on top on a plate with carribean baked black beans (added orange juice, garlic, cumin and honey mustard to the beans) and a wild rice/brown rice blend sauteed before adding cooking water, in olive oil with cumin and cinnamon until wild rice roasted, then added the remaining pineapple juice to the cooking water. We then garnished the plates with low-salt roasted peanuts and cilantro. Awesome tasting and visually beautiful meal. Fried plantains on the side would have been a lovely addition.


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 sugar...Served it for a dinner party of 6, and it was a hit! Thank you!