Caribbean Chicken Grill with Pineapple Salad Recipe -
Caribbean Chicken Grill with Pineapple Salad Recipe

Caribbean Chicken Grill with Pineapple Salad

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  1. Drain pineapple juice into a 1 cup measure. Add CRISCO® 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 More Reviews

Most Helpful Positive Review
Jul 02, 2005

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.

Most Helpful Critical Review
Jun 27, 2005

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


23 Ratings

Jul 12, 2010

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!

Feb 19, 2005

This is wonderful! The only changes we made were to double the amount of pineapple (to allow for massive quantities of pre-dinner tasting)and set aside 2 Tbsp. of the marinade to add to the pineapple. Since the rain here in SoCal hasn't been conducive to grilling, the broiler worked just fine. Can't wait to try it on the grill!

May 18, 2011

I followed the recipe exactly....mostly. I did do like another reviewer suggested and reduced the marinade and then added about a tsp of corn starch to 1/4 cup orange juice and mixed it into the marinade. I loved the Pineapple Salad, which is really more like a pineapple salsa, my daughter and husband weren't fans, but my son was. I did pulse it a couple times in the food processor to break up the chunks. This will absolutely be on the menu in the future.

Aug 23, 2010

This was so yummy!!! We grilled the pineapple too and then served as tacos on warm corn tortillas and ice cold beer! A FAVORITE

Jun 24, 2010

Wow! This is so good! The only thing I did different was used fresh pineapple and added fresh mangoes to the pineapple salad. I served it with rice. Yummy!

Sep 01, 2010

These were wonderful! Tender and juicy...I marinated for about an hour. Next time I will marinate longer.


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

* Percent Daily Values are based on a 2,000 calorie diet.

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