Grilled Chicken with Pineapple Salsa (Inyama ye Kuku n'Isalsa ye Pineapple)

Inyama ye Kuku n'Isalsa ye Pineapple is a delicious and refreshing dish from Rwandan cuisine. The combination of grilled chicken with pineapple salsa creates a perfect balance of flavors that will surely impress your guests.

Grilled Chicken with Pineapple Salsa (Inyama ye Kuku n'Isalsa ye Pineapple)

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 2 cups diced fresh pineapple
  • 1/4 cup diced red onion
  • 1/4 cup chopped fresh cilantro
  • 1 jalapeño, seeded and diced
  • Juice of 1 lime
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder

Instructions

  1. Preheat the grill to medium-high heat.
  2. Brush the chicken breasts with olive oil and season with salt and pepper.
  3. Grill the chicken for 6-7 minutes per side, or until cooked through.
  4. In a bowl, combine the diced pineapple, red onion, cilantro, jalapeño, lime juice, cumin, and chili powder to make the salsa.
  5. Serve the grilled chicken with the pineapple salsa on top.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
15 minutes
Total time:
35 minutes
Cooking method
Grilling

Nutritional facts per 1 serving

Calories
300 per serving
Protein
25g
Carbohydrates
20g
Fat
12g

Supplies

Grill Tongs Brush Bowl

Tools

Knife Cutting board

Serving suggestions

Serve the grilled chicken with pineapple salsa alongside a fresh green salad and steamed rice for a complete meal.

Tips & tricks

For a spicier salsa, leave the seeds in the jalapeño or add an extra one for more heat.

Cost

$15