Grilled Chicken Paillards With Pineapple Salsa

Name: Grilled Chicken Paillards With Pineapple Salsa
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4
Ingredients: 4 boneless chicken breasts; 1 fresh pineapple, skinned and cored, finely diced.; 1/2 large red onion, finely diced; 2 teaspoons course salt, divided; 1 teaspoon black pepper, divided; 2 Tablespoons extra virgin olive oil

by Farmhouse 1820

4 Servings

10 min

Right around the corner from where I worked in New York City was my favorite Italian restaurant. Whenever we wanted to treat ourselves, a group of coworkers and I would head there for lunch. I ordered the same meal every time, which was grilled chicken paillards with pineapple salsa. So fresh and delicious, I just had to try my hand at replicating the recipe at home. Turns out, it was easy to do. The restaurant is now closed and replaced by a high-rise building, but thank goodness I can still enjoy my go-to meal. Now, you can as well. Amare!

grilled chicken paillards with pineapple salsa

Grilled Chicken Paillards With Pineapple Salsa

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Recipe details

Yield 4 Servings
Time spent: Prep time: 5 Minutes Cook time: 5 Minutes Total time: 10 min

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Instructions

Prepare your grill for cooking. If using a gas grill, preheat until grill temp measures 400 degrees. If using a charcoal grill, light coals and heat until coals have started to turn grey. Pour evenly over grill bottom for even grilling.
While the grill is heating, place the chicken breasts between 2 large layers of waxed paper.
Pound the chicken with a meat pounder until each one is 1/2 inch thick. You may need to pound chicken in batches.
Place chicken on platter and brush olive oil on both sides. Using 1 teaspoon of salt and 1/2 teaspoon pepper, sprinkle on both side of chicken. Set aside.
Place pineapple, red onion, remaining salt and pepper in a bowl and combine. Set aside.
Grill pounded chicken breasts 3 minutes on one side. Flip over and grill for another 2 minutes on the second side.
Grill pounded chicken breasts 3 minutes on one side. Flip over and grill for another 2 minutes on the second side.
With an instant read thermometer, make sure chicken registers 160 degrees. Take off grill.
When ready to plate, place chicken on a plate. Add pineapple salsa on top of chicken, and add arugula next to chicken.
Serve within 15 minutes.

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Grilled Chicken Paillards With Pineapple Salsa

Grilled Chicken Paillards With Pineapple Salsa

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