Grilled Chicken with Pineapple Salsa

Campbell's Grilled Chicken with Pineapple Salsa Recipe

Pineapple juice, brown sugar, and red pepper add sweet and spicy flavor to the basting sauce for grilled chicken that is served with a kicked-up pineapple salsa.

At a glance


10 min.


25 min.



Grill: 15 min.

Cost per recipe: $19.11 Recipe cost is based on the national average cost of the ingredients. Your cost to make this recipe may vary.

Made With

  • Pace® Chunky Salsa

    Pace® Chunky Salsa

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What You'll Need

1 jar (16 ounces) Pace® Chunky Salsa
8 ounces (1 can) pineapple chunks in natural juice, drained, reserving juice
2 tablespoons chopped cilantro
3 tablespoons packed brown sugar
1/4 cup red wine vinegar
2 tablespoons olive or vegetable oil
1/8 teaspoon ground red pepper
1 1/2 pounds skinless, boneless chicken breast halves (6 halves)
6 cups cilantro rice

How to Make It

  • 1

    Stir the salsa, pineapple and cilantro in a medium bowl and set aside.

  • 2

    Stir the reserved pineapple juice and the sugar in a small microwavable bowl. Microwave on HIGH for 20 seconds or until the sugar dissolves when stirred. Whisk in the vinegar, oil and red pepper.

  • 3

    Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until it's cooked through, turning once and basting frequently with the pineapple juice mixture. Top the chicken with the pineapple salsa and serve over the Cilantro Rice.

Full Screen View

  • Cilantro Rice: Toss 6 cups hot cooked rice with 1/4 cup chopped fresh cilantro.
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