Zesty Lime Grilled Chicken with Pineapple Salsa is a bright, fresh dish built around thinly pounded grilled chicken breasts and a vibrant pineapple-jalapeño salsa. It’s quick to prepare, ideal for warm evenings, and perfect for an easy weeknight dinner or a casual summer gathering.
Zesty Lime Grilled Chicken
Grilling chicken in summer is simple and fast. This zesty lime paillard gets most of its flavor from a citrus-and-herb marinade and a bright grilled pineapple salsa. If you enjoy grilled chicken, variations like bruschetta-topped chicken, Korean-style grilled chicken, or bourbon-glazed chicken are also great options to rotate into your meal plan.
Hi — I’m Sarah Thomas-Drawbaugh, a recipe developer and founder of Healthyish Foods®. I focus on mostly healthy recipes with an occasional indulgent twist. I love recipes like this because they come together quickly, require minimal cleanup, and are easy to scale. Extra salsa is delicious over fish, tossed into a salad, or served with veggie chips.
Citrus Lime Marinade for Chicken
- 4 tablespoons olive oil
- 1 tablespoon lime zest
- Juice from 1 lime (about 1 tablespoon)
- 2 cloves garlic, thinly sliced
- 2 tablespoons chopped cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
What to serve with cilantro lime chicken
The pineapple salsa makes this a complete plate, but you can also serve the chicken over a bed of mixed greens or alongside grilled vegetables. For a starchy side, brown rice, orzo, or couscous work well and help soak up the juices from the salsa.
More Grilled Chicken Recipes You Will Love
- Grilled Chicken with Spinach and Melted Cheese
- Grilled Chicken Bruschetta
- Grilled Bourbon Chicken
- Korean Grilled Chicken Breast
- Grilled Chicken Salad with Mango and Avocado
Zesty Lime Grilled Chicken Paillard with Pineapple Jalapeño Salsa
Zesty Lime Grilled Chicken Paillard with Pineapple Jalapeño Salsa is made with thin-cut chicken breasts marinated in lime, garlic, and cilantro, then quickly grilled. Topped with a sweet-and-spicy pineapple salsa, this dish is bright, tender, and full of summer flavor.
Yield
4 servings — serving size about 6 oz
Prep & Cook Time
Prep: 30 mins • Cook: 15 mins • Total: 45 mins
Ingredients
Chicken and Marinade
- 1.5 lbs chicken breast, thin cut or butterflied and pounded thin (about 1/4 inch)
- 4 tablespoons olive oil
- 1 tablespoon lime zest
- Juice from 1 lime (about 1 tablespoon)
- 2 cloves garlic, thinly sliced
- 2 tablespoons chopped cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Pineapple Jalapeño Salsa
- 1 cup grilled, diced pineapple
- 1 cup grilled sweet corn kernels (or canned/drained corn)
- 1 tablespoon diced jalapeño (adjust to taste)
- 1/3 cup diced red bell pepper
- 1/3 cup diced shallots
- 1 tablespoon lime juice
- Pinch of salt
Instructions
- Preheat the grill to about 400°F (200°C).
- If using thick chicken breasts, butterfly them and place in a resealable bag. Pound gently with the soft side of a meat mallet until about 1/4 inch thick to ensure quick, even cooking.
- In the bag (or a shallow dish), combine the olive oil, lime zest, lime juice, sliced garlic, chopped cilantro, salt, and pepper with the chicken. Seal and massage so the chicken is evenly coated. Let marinate 20–25 minutes while you prepare the salsa.
- For the salsa, dice the grilled pineapple into small even cubes and place in a mixing bowl. Finely dice the shallots and jalapeño and add to the bowl.
- Remove the kernels from the grilled corn (or use drained canned corn) and add the diced red bell pepper. Season with a pinch of salt and add the tablespoon of lime juice. Gently toss to combine and set aside.
- To prevent sticking, place a sheet of aluminum foil on the hot grill. Arrange the marinated chicken on the foil — the oil in the marinade keeps it from sticking.
- Grill the chicken about 3 minutes per side until cooked through and slightly charred at the edges. Thin paillards cook rapidly, so watch closely to avoid overcooking.
- Remove the chicken from the grill and transfer to a platter. Spoon the pineapple jalapeño salsa over each piece. For extra texture and flavor, garnish optionally with crushed peanuts and sliced scallions.
- Serve immediately with lime wedges and enjoy.
Notes and Tips
- If you don’t have an outdoor grill, use a grill pan over medium-high heat on the stovetop. You can also broil the chicken for a slightly different char.
- Adjust jalapeño quantity based on preferred heat level; remove seeds for milder salsa.
- Make the salsa ahead and refrigerate up to 24 hours—pineapple and corn hold up well. Marinate the chicken no more than 30 minutes for best texture.
- Leftovers store in an airtight container for 2–3 days. Reheat gently to preserve the chicken’s juiciness.
Nutrition (per serving)
Serving: 6 oz • Calories: 395 kcal • Carbohydrates: 16.5 g • Protein: 41 g • Fat: 18.5 g • Saturated Fat: 3 g • Cholesterol: 124.5 mg • Sodium: 225 mg • Fiber: 2 g • Sugar: 8 g
Please leave a rating or comment to share how this recipe worked for you — feedback helps refine recipes and inspires new ideas. Enjoy this bright, summery grilled chicken with its sweet and spicy pineapple salsa!
