Grilled Pineapple Chimichurri Chicken
I put a Hawaiian twist to classic chimichurri thanks to pineapple and macadamia nuts. For a spicier version, substitute red serrano pepper for the bell pepper.
I put a Hawaiian twist to classic chimichurri thanks to pineapple and macadamia nuts. For a spicier version, substitute red serrano pepper for the bell pepper.
- 1/4 cup canola oil
- 4 teaspoons lime juice
- 2 green onions sliced
- 4 ounces each)
- 1 tablespoon minced fresh gingerroot
- 1/2 small sweet red pepper stemmed and seeded
- 2 slices fresh pineapple (1/2-inch)
- 2/3 cup fresh cilantro leaves
- 2/3 cup parsley sprigs (stems removed)
- 1/4 cup island teriyaki sauce
- hot cooked couscous optional
- 1/4 cup chopped macadamia nuts toasted
- Carbohydrate 2.72838333265412 g
- Cholesterol 0 mg
- Fat 20.3351291784959 g
- Fiber 1.13941664976877 g
- Protein 0.94592499996612 g
- Saturated Fat 2.02237833420433 g
- Serving Size 1 1 servings. (75g)
- Sodium 3.150833333172 mg
- Sugar 1.58896668288535 g
- Trans Fat 0.476692916808195 g
- Calories 190 calories
Step-by-step
- Place pepper and pineapple on an oiled grill rack over medium heat; grill, covered, until lightly browned, 3-4 minutes per side.
- For chimichurri, place cilantro, parsley and lime juice in a food processor; pulse until herbs are finely chopped. Continue processing while slowly adding oil. Chop grilled pepper and pineapple; stir into herb mixture.
- Mix teriyaki sauce and ginger. Place chicken on an oiled grill rack over medium heat; grill, covered, until a thermometer reads 165 degrees, 5-7 minutes per side. Brush with some of the teriyaki mixture during the last 4 minutes.
- Brush chicken with remaining teriyaki mixture before serving. If desired, serve with couscous. Top with chimichurri, green onions and macadamia nuts.
Grilled Pineapple Chimichurri Chicken: A Taste of Paradise
As a busy working mom, finding time to cook delicious and healthy meals can feel like a Herculean task. Weeknights are often a whirlwind of school pick-ups, homework battles, and the never-ending cycle of laundry. But even amidst the chaos, I refuse to compromise on good food. That's where this Grilled Pineapple Chimichurri Chicken recipe comes in – a vibrant, flavorful dish that's surprisingly easy to make, even on a busy weeknight.
The inspiration for this recipe came from a recent trip to Hawaii. The sheer abundance of fresh, flavorful ingredients – the juicy pineapples, the fragrant herbs, the sweetness of the teriyaki – completely captivated my senses. I wanted to capture that feeling, that essence of Hawaiian sunshine, in a dish I could easily recreate at home. The chimichurri sauce, traditionally Argentinian, gets a delightful tropical twist with the addition of grilled pineapple and macadamia nuts. The slight sweetness of the pineapple perfectly complements the savory teriyaki and the herbaceous chimichurri. The grilling process adds a delicious smoky char to the chicken, enhancing its already wonderful taste.
What makes this recipe perfect for busy weeknights? It's all about efficiency. The chicken cooks quickly on the grill, and the chimichurri sauce comes together in a flash thanks to the food processor. I often prep the chimichurri earlier in the day or even the night before, which means all I have to do when dinner time rolls around is grill the chicken and assemble the dish. This recipe is also incredibly versatile. You can easily substitute ingredients based on what you have on hand. Feel free to experiment with different types of peppers for varying levels of spiciness, or swap out the macadamia nuts for another type of nut. The possibilities are endless!
This Grilled Pineapple Chimichurri Chicken is more than just a meal; it's an experience. It transports you to a tropical paradise, even if just for a few moments. It's a testament to the power of simple, fresh ingredients, combined in a way that creates something truly extraordinary. The vibrant colors and the explosion of flavors are a feast for the senses, making it a dinner that's as beautiful as it is delicious. And most importantly, it's a dish that allows me, a busy working mom, to create a delicious and healthy meal for my family without spending hours in the kitchen.
Beyond the Dinner Table
This recipe is perfect for more than just a weeknight dinner. It's equally impressive for a casual weekend gathering with friends or a summer barbecue. The vibrant colors and delicious flavors are guaranteed to be a crowd-pleaser. Imagine serving this dish alongside some grilled vegetables, a light salad, and a refreshing cocktail. It's the perfect combination of flavors and textures, creating a truly unforgettable dining experience.
Tips and Variations
Spice it up: For a spicier chimichurri, use a red serrano pepper instead of the sweet red pepper. A pinch of red pepper flakes can also add some extra heat.
Make it vegetarian: Substitute the chicken with firm tofu or halloumi cheese for a vegetarian-friendly option. The grilling process works beautifully with both.
Add some veggies: Grill some bell peppers, zucchini, or onions alongside the chicken and pineapple for extra flavor and nutrients.
Customize the chimichurri: Experiment with different herbs and spices to create your own unique chimichurri blend. Garlic, oregano, and cumin are all great additions.
No matter how you choose to prepare it, this Grilled Pineapple Chimichurri Chicken is a guaranteed winner. It's a dish that combines ease, flavor, and a touch of Hawaiian paradise, making it the perfect addition to your weeknight dinner repertoire.
So, the next time you're short on time but craving a delicious and satisfying meal, give this recipe a try. I guarantee you won't be disappointed. Enjoy!
