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