Tropical Grilled Chicken

Tropical Grilled Chicken

4.5 of 5 (179)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 264.8
  • Total Fat: 3.4 g
  • Cholesterol: 70.2 mg
  • Sodium: 209.8 mg
  • Total Carbs: 33.8 g
  • Dietary Fiber: 3.5 g
  • Protein: 27.5 g

View full nutritional breakdown of Tropical Grilled Chicken calories by ingredient


We love shredding this sweet and savory chicken to turn it into tacos, but it's also delicious as is with a side of grilled veggies. We love shredding this sweet and savory chicken to turn it into tacos, but it's also delicious as is with a side of grilled veggies.
Number of Servings: 4


    16 ounces boneless, skinless chicken

    1 can (8 ounces) unsweetened crushed pineapple, juice only, (reserve fruit for salsa)
    1 tablespoon low-sodium soy sauce
    1 tablespoon honey
    2 cloves garlic, minced
    1/4 teaspoon red pepper flakes

    1 mango, peeled and diced
    2 kiwis, peeled and diced
    1/4 cup red onion, diced fine
    1 lime, juiced
    1 tablespoon cilantro, chopped
    1 tablespoon jalapeno pepper, diced fine (optional)


Serve this flavorful, lean chicken dish in warm tortillas, or over brown rice with a baked sweet potato and steamed green beans.


Open the pineapple and strain to separate juice from fruit.

Place the juice in a baking dish. Stir in the soy sauce, honey, garlic and red pepper. Slice chicken breasts into 4 4-ounce portions. Place chicken in the marinade and refrigerate for 2 hours or overnight. Prepare the salsa by combining all ingredients, including the reserved pineapple.

Preheat grill to medium heat or turn on broiler and place rack in the middle of the oven, about 6" away from the heat source. Grill or broil chicken for 4-5 minutes per side or until the meat is no longer pink. Serve with fruit salsa.

Makes 4 servings, 3 ounces cooked meat and 1/2 cup of salsa

Member Ratings For This Recipe

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    29 of 31 people found this review helpful
    My husband and I loved it! I marinaded the chicken overnight and it had great flavor on its own. The fresh salsa was amazing - I can't wait to eat the leftovers. Thanks Chef Meg!! - 9/17/09

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    23 of 25 people found this review helpful
    Really good, but I was given a suggestion to use Woostershire Sauce rather than Soy Sauce. Might cut the Sodium. - 9/12/09

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    16 of 17 people found this review helpful
    This is my second round with this recipe, but this round I changed out the chicken for shrimp. I left the shells on the shrimp, washed them really good. Marinated them a day, and grilled them the next day. Add the salsa, some dirty rice, and a grilled veggie of your choice, I did Asparagus. - 12/10/09

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    12 of 14 people found this review helpful
    Mmm, this was great! I made my salsa with a red jalepeno, left out the cilantro, and it had a really nice kick. Next time I'll let the chicken marinate for a few hours, but this was a big hit! I'm excited for my leftovers at lunch today :) We served with brown rice and a side of broccoli. - 1/12/10

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    11 of 11 people found this review helpful
    Thought this was great! It does make more salsa than you need so i would recommend doubling the amount of chicken or cutting the salsa ingredients in half, but the salsa is great, you could even put it on a salad. - 2/4/10