Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons canola oil, plus more for oiling the grill
  • 1/2 large sweet yellow onion (such as Vidalia), cut into thick rings
  • 6 pineapple spears
  • 1/2 teaspoon fine sea salt, divided
  • 1 1/2 cup tomatillo salsa
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon lime juice
  • 4 boneless, skinless chicken breast halves
  • Ground black pepper, to taste

Instruction

  • Prepare a grill for medium-high heat cooking, oiling grill grates as needed.
  • Brush onions and pineapple with 1 tablespoon of oil and season with 1/8 teaspoon salt and pepper.
  • Grill, flipping once, until just charred in spots and softened, 6 to 8 minutes total; transfer to a plate.
  • When cool enough to handle, roughly chop onions and pineapple and transfer to a bowl.
  • Add salsa, cilantro, lime juice, 1/8 teaspoon salt and pepper and toss gently to combine.
  • Brush chicken all over with remaining 1 tablespoon oil and season with remaining 1/4 teaspoon salt and pepper.
  • Grill, flipping once, until deep golden brown all over and cooked through, 8 to 10 minutes total.
  • Transfer chicken to a platter; spoon grilled pineapple salsa over the top and serve immediately.