Grilled Pineapple Salsa Chicken Recipe

Grilled Chicken with Swiss Cheese & Pineapple Salsa

A grilled teriyaki-flavored chicken breast is topped with a tropics-inspired salsa in this tasty sandwich.

20 min. prep time
4 sandwiches
000 Ratings



1/2 cup finely chopped fresh pineapple, drained
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped red bell pepper
1 tablespoon honey
1 tablespoon fresh lime juice


4 (6-ounce) boneless skinless chicken breasts
2 tablespoons teriyaki marinade
4 bakery buns or rolls


Combine all salsa ingredients in small bowl. Refrigerate.

Heat gas grill on medium or charcoal grill until coals are ash white. Salt and pepper chicken.

Place chicken onto grill. Grill, turning occasionally and brushing with teriyaki sauce during last 5 to 10 minutes, until internal temperature reaches at least 165°F. and juices run clear when pierced with a fork (15 to 20 minutes). Top each chicken breast with 1 slice cheese; let melt slightly (2 to 3 minutes).

Meanwhile, place cut-sides of buns onto grill. Grill until toasted (1 to 2 minutes). Place each chicken breast onto bottom half of toasted bun.

Drain salsa. Top each chicken breast with salsa and top half of bun.

Nutrition Facts (1 sandwich)

Calories: 420

Fat: 10g

Cholesterol: 115mg

Sodium: 680mg

Carbohydrates: 31g

Dietary Fiber: 2g

Protein: 49g

Recipe #13821©2007Land O'Lakes, Inc.

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