15 Boneless Skinless Chicken Breast Recipes That Aren’t Boring

Did you know that over 50 billion chickens are consumed each year, making it one of the most popular proteins in the world? If you’re tired of the same old chicken dinners and looking to spice up your meals, you’re in for a treat! In this article, we’ll explore 15 mouth-watering boneless skinless chicken breast recipes that are anything but boring, guaranteed to tantalize your taste buds and transform your mealtime routine.

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Zesty Lemon Herb Grilled Chicken

This Zesty Lemon Herb Grilled Chicken is special for its bold burst of citrus and aromatic herbs that perfectly elevate the grilled chicken experience.

Ingredients:

• 4 pieces chicken breasts
• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 1 teaspoon lemon zest
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1 tablespoon chopped fresh parsley (for garnish)

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Instructions:

1. In a bowl, whisk together the olive oil, lemon juice, garlic, lemon zest, oregano, thyme, salt, black pepper, and red pepper flakes until well combined.

2. Place the chicken breasts in a resealable plastic bag or a shallow dish and pour the marinade over the chicken, ensuring all pieces are coated.

3. Seal the bag or cover the dish and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for maximum flavor.

4. Preheat the grill to medium-high heat and lightly oil the grill grates.

5. Remove the chicken from the marinade and discard the remaining marinade.

6. Grill the chicken breasts for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).

7. Once cooked, remove the chicken from the grill and let it rest for 5 minutes before slicing.

8. Garnish with chopped fresh parsley and serve warm.

Tips:

• For extra tender chicken, pound the breasts to an even thickness before marinating.
• Pair with a fresh salad or grilled vegetables for a complete meal.
• If you prefer, you can substitute lime juice for a different citrus flavor.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Honey Garlic Chicken Stir-Fry

This Honey Garlic Chicken Stir-Fry is a perfect harmony of sweet and savory flavors that comes together in a flash, making it a delightful weeknight dinner option.

Ingredients:

• 1 lb chicken breast, thinly sliced
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1/2 cup honey
• 1/4 cup soy sauce
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 bell pepper, sliced
• 1 cup broccoli florets
• 2 green onions, chopped

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. In a small bowl, whisk together honey, soy sauce, cornstarch, and water until smooth; set aside.

2. Heat vegetable oil in a large skillet or wok over medium-high heat.

3. Add the sliced chicken and cook until browned and cooked through, about 5-7 minutes.

4. Stir in the minced garlic, bell pepper, and broccoli; sauté for another 3-4 minutes until the vegetables are tender-crisp.

5. Pour the honey sauce over the chicken and vegetables; stir well to coat and cook for another 2-3 minutes until the sauce thickens.

6. Remove from heat and garnish with chopped green onions before serving.

Tips:

• For additional heat, consider adding red pepper flakes to the sauce.
• Serve over cooked rice or noodles for a complete meal.
• Substitute chicken with shrimp or tofu for a different protein option.

Spicy Chipotle Chicken Tacos

These Spicy Chipotle Chicken Tacos are irresistible with their bold chipotle flavors, tender chicken, and a perfect crunch that makes each bite a delight.

Ingredients:

• 1 pound boneless, skinless chicken thighs
• 2 tablespoons chipotle in adobo sauce, minced
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 8 small corn tortillas
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/2 cup avocado, diced
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Instructions:

1. In a bowl, combine the minced chipotle, smoked paprika, cumin, garlic powder, salt, and black pepper.

2. Add the chicken thighs to the bowl and coat them evenly with the spice mixture.

3. Heat olive oil in a skillet over medium-high heat, then add the seasoned chicken thighs.

4. Cook the chicken for about 5-7 minutes on each side, or until fully cooked and no longer pink inside.

5. Remove chicken from the skillet and let it rest for a few minutes before slicing it into strips.

6. Warm the corn tortillas in a dry skillet for about 1 minute on each side until pliable.

7. Assemble the tacos by placing sliced chicken on each tortilla, then adding lettuce, tomatoes, avocado, and cilantro.

8. Serve with lime wedges on the side for squeezing over the tacos.

Tips:

• For an extra kick, add sliced jalapeños on top of the tacos.
• Replace chicken thighs with breasts for a leaner option, adjusting cooking time as needed.
• Let the chicken marinate in the spice mixture for a few hours for enhanced flavor.
• Try adding your favorite cheese for an additional layer of flavor.

Creamy Spinach and Feta Stuffed Chicken

This Creamy Spinach and Feta Stuffed Chicken is a delightful combination of savory flavors, perfect for impressing guests or enjoying a cozy dinner at home.

Ingredients:

• 4 chicken breasts
• 1 cup fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1/2 cup cream cheese, softened
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup shredded mozzarella cheese

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Preheat your oven to 375°F (190°C).

2. In a skillet over medium heat, add olive oil and sauté the minced garlic until fragrant.

3. Add chopped spinach to the skillet and cook until wilted, about 2-3 minutes.

4. In a mixing bowl, combine the cooked spinach, feta cheese, cream cheese, oregano, salt, pepper, and red pepper flakes; mix until well blended.

5. Using a sharp knife, create a pocket in each chicken breast and stuff with the spinach and feta mixture.

6. Place the stuffed chicken breasts in a greased baking dish and top with shredded mozzarella cheese.

7. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and juices run clear.

8. Let the chicken rest for 5 minutes before serving.

Tips:

• For extra flavor, marinate the chicken breasts in olive oil, lemon juice, and garlic for a couple of hours before stuffing.
• Serve with a side of roasted vegetables or a fresh salad for a complete meal.
• Feel free to substitute other cheeses like goat cheese for a different twist.

Citrus Glazed Chicken Skewers

This Citrus Glazed Chicken Skewers recipe brings a tantalizing blend of zesty citrus flavors and juicy chicken, perfect for a summer barbecue.

Ingredients:

• 1 pound chicken breast, cut into cubes
• 1/2 cup orange juice
• 1/4 cup lemon juice
• 1/4 cup honey
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes
• 1 tablespoon olive oil
• 8 wooden skewers, soaked in water

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Instructions:

1. In a bowl, combine orange juice, lemon juice, honey, minced garlic, salt, black pepper, and red pepper flakes to create the marinade.

2. Add the chicken cubes to the marinade and let them marinate for at least 15 minutes.

3. Preheat your grill or grill pan over medium-high heat and brush it with olive oil.

4. Thread the marinated chicken onto the soaked wooden skewers.

5. Grill the chicken skewers for about 10 minutes, turning occasionally until fully cooked and the internal temperature reaches 165°F.

Tips:

• For extra flavor, let the chicken marinate for up to 2 hours in the refrigerator.
• Serve these skewers with a side of fresh salad or rice for a complete meal.
• Feel free to add vegetables like bell peppers or onions to the skewers for added color and taste.

Garlic Parmesan Crusted Chicken

This Garlic Parmesan Crusted Chicken delivers an irresistible crunch with savory garlic and rich parmesan flavors that will delight your taste buds.

Ingredients:

• 4 pieces chicken breasts
• 1 cup grated parmesan cheese
• 1 cup bread crumbs
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried Italian herbs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon paprika
• 2 tablespoons chopped fresh parsley (for garnish)

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a bowl, combine the grated parmesan cheese, bread crumbs, minced garlic, dried Italian herbs, salt, black pepper, and paprika.

3. Dip each chicken breast in olive oil, ensuring they are well coated.

4. Next, press the chicken breasts into the breadcrumb mixture, covering them thoroughly.

5. Place the coated chicken breasts on the prepared baking sheet.

6. Bake in the preheated oven for about 25 minutes or until the chicken is cooked through and the crust is golden brown.

7. Remove from the oven and let it rest for a few minutes before serving. Garnish with chopped fresh parsley.

Tips:

• For extra crunch, broil the chicken for the last 2-3 minutes of cooking.
• Pair this dish with a fresh salad or steamed vegetables for a complete meal.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Tangy Sesame Chicken Salad

This Tangy Sesame Chicken Salad is special for its perfect balance of savory sesame, tangy citrus, and fresh veggies, making it a refreshing and nourishing dish.

Ingredients:

• 2 cups cooked chicken, shredded
• 1 cup mixed greens
• 1/2 cup shredded carrots
• 1/2 cup cucumber, sliced
• 1/4 cup red bell pepper, diced
• 1/4 cup green onions, chopped
• 2 tablespoons sesame seeds
• 3 tablespoons sesame oil
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 teaspoon grated ginger

Preparation Time: 15 minutes

Cooking Time: 0 minutes

Total Time: 15 minutes

Instructions:

1. In a large bowl, combine the shredded chicken, mixed greens, carrots, cucumber, red bell pepper, green onions, and sesame seeds.

2. In a separate small bowl, whisk together the sesame oil, soy sauce, rice vinegar, honey, and grated ginger until well combined.

3. Drizzle the dressing over the salad mixture and toss gently to coat all the ingredients evenly.

4. Serve immediately, or refrigerate for up to an hour to allow flavors to meld before serving.

Tips:

• For extra crunch, add some toasted nuts or seeds.
• Feel free to customize the vegetables based on your preference or what you have on hand.
• This salad can be stored in the refrigerator for 1-2 days, but best enjoyed fresh.

Coconut Curry Chicken with Rice

This Coconut Curry Chicken with Rice is a delightful dish that combines rich coconut milk, fragrant spices, and tender chicken for an irresistible meal.

Ingredients:

• 1 lb chicken breasts, cut into bite-sized pieces
• 1 can (14 oz) coconut milk
• 2 tbsp curry powder
• 1 tbsp ginger, minced
• 3 cloves garlic, minced
• 1 onion, chopped
• 1 cup chicken broth
• 1 tbsp vegetable oil
• 2 cups cooked white rice
• 1 cup fresh spinach leaves
• 1 tbsp lime juice
• Salt and pepper to taste

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Heat the vegetable oil in a large skillet over medium heat.

2. Add the chopped onion and sauté until translucent, about 5 minutes.

3. Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.

4. Add the chicken pieces to the skillet, cooking until they are browned on all sides, about 5-7 minutes.

5. Sprinkle in the curry powder, salt, and pepper, stirring to coat the chicken evenly.

6. Pour in the coconut milk and chicken broth, bringing the mixture to a gentle simmer.

7. Let it simmer for about 15 minutes, allowing the flavors to meld and the chicken to cook through.

8. Just before serving, stir in the fresh spinach and lime juice, cooking until the spinach wilts.

9. Serve the coconut curry chicken hot over a bed of cooked white rice.

Tips:

• For extra heat, add a chopped chili or a pinch of cayenne pepper.
• Feel free to use any vegetables you have on hand, such as bell peppers or carrots.
• Consider garnishing with fresh cilantro for an added burst of flavor.

Mediterranean Chicken Quinoa Bowl

This Mediterranean Chicken Quinoa Bowl is a vibrant and nutritious delight, packed with key flavors like zesty lemon, fresh herbs, and tender chicken, making it an irresistible meal option.

Ingredients:

• 1 cup quinoa
• 2 cups chicken broth
• 2 chicken breasts, boneless and skinless
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1 lemon, juiced
• Salt and pepper to taste

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Instructions:

1. Rinse the quinoa under cold water and then combine it with chicken broth in a medium saucepan. Bring to a boil.

2. Once boiling, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and liquid is absorbed.

3. While the quinoa is cooking, season the chicken breasts with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper.

4. Heat a skillet over medium heat and cook the seasoned chicken for about 6-7 minutes per side, or until fully cooked and no longer pink in the center.

5. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.

6. In a large bowl, combine the cooked quinoa, diced cucumber, cherry tomatoes, olives, feta cheese, parsley, and lemon juice. Toss to combine.

7. Top the quinoa salad with the sliced chicken and serve immediately.

Tips:

• For added flavor, marinate the chicken in lemon juice and herbs for a few hours before cooking.
• You can substitute quinoa with farro or couscous if desired.
• Feel free to add more vegetables, such as bell peppers or spinach, to enhance the bowl.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Pesto Chicken with Roasted Tomatoes

This Pesto Chicken with Roasted Tomatoes brings together the vibrant flavors of fresh basil pesto and sweet, caramelized tomatoes for a delightful dish that’s both savory and satisfying.

Ingredients:

• 2 cups cherry tomatoes
• 4 boneless, skinless chicken breasts
• 1 cup basil pesto
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ¼ cup grated Parmesan cheese

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Instructions:

1. Preheat your oven to 400°F (200°C).

2. In a mixing bowl, combine cherry tomatoes, olive oil, salt, black pepper, and garlic powder. Toss to coat.

3. Place the coated tomatoes on a baking sheet in a single layer and roast in the oven for about 15 minutes.

4. While the tomatoes are roasting, season the chicken breasts with salt and black pepper.

5. In a skillet over medium heat, add the chicken breasts and cook each side for 5 minutes until golden brown.

6. Remove the chicken from the skillet, spread pesto over the top of each breast, and sprinkle with Parmesan cheese.

7. Add the chicken to the baking sheet with the tomatoes and bake for an additional 10 minutes or until the chicken is cooked through.

8. Serve the chicken warm, topped with roasted tomatoes and extra pesto if desired.

Tips:

• For added flavor, marinate the chicken in pesto for a few hours before cooking.
• You can substitute chicken thighs for a juicier option.
• Serve this dish with a side of pasta or a fresh salad for a complete meal.
• Leftover pesto chicken can be stored in the refrigerator for up to 3 days.

BBQ Pineapple Chicken Sliders

This BBQ Pineapple Chicken Sliders recipe is special because it combines the savory sweetness of grilled chicken with tangy barbecue sauce and juicy pineapple, creating a delightful harmony of flavors.

Ingredients:

• 1 pound boneless, skinless chicken thighs
• 1 cup BBQ sauce
• 1 cup fresh pineapple, diced
• 1/2 cup red onion, thinly sliced
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 slider buns
• 2 tablespoons olive oil
• 1/4 cup fresh cilantro, chopped (optional)

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Instructions:

1. Preheat your grill to medium-high heat.

2. In a bowl, mix the chicken thighs with olive oil, garlic powder, salt, and pepper until well-coated.

3. Place chicken thighs on the grill and cook for about 6-7 minutes per side, until fully cooked.

4. In the last few minutes of grilling, add the diced pineapple and red onion to the grill until slightly charred.

5. Once chicken is cooked through, remove it from the grill and let it rest for a few minutes before slicing.

6. Mix the sliced chicken with BBQ sauce in a bowl until well-coated.

7. Assemble sliders by placing a portion of the BBQ chicken on the bottom half of each slider bun, topped with grilled pineapple and red onion, and garnish with cilantro if desired.

8. Top with the other half of the slider bun and serve immediately.

Tips:

• For added spice, consider using a jalapeño-infused BBQ sauce.
• Grill the buns for a minute to add a nice smoky flavor.
• You can also substitute chicken thighs with chicken breasts if preferred.
• These sliders are perfect for meal prep; just store the components separately and assemble when ready to serve.

Sweet and Sour Chicken Lettuce Wraps

These Sweet and Sour Chicken Lettuce Wraps are a delightful balance of tangy and sweet flavors wrapped in crisp lettuce, perfect for a light and satisfying meal.

Ingredients:

• 1 pound chicken breast, diced
• 1/2 cup pineapple chunks
• 1/4 cup bell pepper, diced
• 1/4 cup onion, finely chopped
• 2 tablespoons soy sauce
• 2 tablespoons vinegar
• 2 tablespoons ketchup
• 1 tablespoon brown sugar
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil
• 1 head iceberg lettuce, leaves separated
• 1 teaspoon sesame seeds (optional)
• 2 green onions, sliced (for garnish)

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Instructions:

1. Heat the vegetable oil in a large skillet over medium heat.

2. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes.

3. In a bowl, mix the soy sauce, vinegar, ketchup, brown sugar, and cornstarch to create the sauce.

4. Add the bell pepper and onion to the skillet, cooking for an additional 2-3 minutes until vegetables are tender.

5. Stir in the pineapple and the sauce, cooking for another 2-3 minutes until the sauce thickens.

6. Remove from heat and let cool slightly before serving.

7. Spoon the chicken mixture into the lettuce leaves and garnish with sesame seeds and green onions as desired.

Tips:

• For added spice, consider adding some crushed red pepper flakes to the sauce.
• Serve immediately for the best crunch from the lettuce!
• Feel free to customize the vegetables based on your preferences.

Italian Herb Chicken and Veggie Bake

This Italian Herb Chicken and Veggie Bake combines vibrant vegetables with tender chicken, delivering a symphony of flavors that appeal to both the palate and the senses.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups cherry tomatoes, halved
• 1 cup zucchini, sliced
• 1 cup bell peppers, diced
• 1 medium red onion, sliced
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1 tablespoon Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup grated Parmesan cheese

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Preheat your oven to 400°F (200°C).

2. In a large bowl, combine the olive oil, minced garlic, Italian seasoning, salt, and black pepper.

3. Add the chicken breasts to the bowl and coat them thoroughly with the marinade.

4. In a separate bowl, mix together the cherry tomatoes, zucchini, bell peppers, and red onion.

5. Arrange the marinated chicken breasts on a baking sheet and surround them with the mixed vegetables.

6. Sprinkle grated Parmesan cheese over the top of the chicken and vegetables.

7. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.

8. Let rest for a few minutes before serving to allow the juices to redistribute.

Tips:

• Feel free to substitute your favorite vegetables based on the season.
• For extra flavor, marinate the chicken for a few hours or overnight in the refrigerator.
• This dish pairs wonderfully with a side of crusty bread or a light salad.

Cilantro Lime Chicken with Avocado Salsa

This Cilantro Lime Chicken with Avocado Salsa is a refreshing and zesty dish that perfectly captures the bright flavors of lime and cilantro, making it a crowd-pleaser.

Ingredients:

• 4 chicken breasts
• 1/4 cup fresh lime juice
• 1/4 cup olive oil
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh cilantro
• 2 ripe avocados, diced
• 1 small red onion, finely chopped
• 1 jalapeño, seeded and diced
• 1/4 cup diced tomatoes
• 1 tablespoon lime juice
• Salt and pepper to taste

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Instructions:

1. In a bowl, mix lime juice, olive oil, garlic powder, cumin, salt, pepper, and cilantro to make the marinade.

2. Place the chicken breasts in a resealable bag and pour the marinade over them. Seal the bag and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

3. Preheat the grill or a skillet over medium-high heat. Remove the chicken from the marinade and discard the marinade.

4. Grill the chicken for 6-7 minutes on each side, or until fully cooked and no longer pink in the center.

5. While the chicken is cooking, prepare the avocado salsa by combining diced avocados, red onion, jalapeño, tomatoes, lime juice, salt, and pepper in a bowl.

6. Once the chicken is cooked, remove it from the heat and let it rest for a few minutes before slicing.

7. Serve the sliced chicken topped with the avocado salsa.

Tips:

• For a milder salsa, omit the jalapeño or use less.
• Serve with rice or tortillas for a complete meal.
• Leftover chicken can be stored in the refrigerator for up to 3 days.

Teriyaki Chicken with Grilled Pineapple

This Teriyaki Chicken with Grilled Pineapple recipe is a delicious blend of savory and sweet flavors that will transport your taste buds straight to the tropics.

Ingredients:

• 4 pieces chicken thighs, boneless and skinless
• 1 cup teriyaki sauce
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon ginger powder
• 1/2 teaspoon black pepper
• 1 ripe pineapple, peeled, cored, and sliced
• 2 tablespoons fresh cilantro, chopped (for garnish)

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Total Time: 30 minutes

Instructions:

1. In a bowl, combine teriyaki sauce, olive oil, garlic powder, ginger powder, and black pepper to make a marinade.

2. Add the chicken thighs to the marinade and let them soak for at least 15 minutes in the refrigerator.

3. Preheat your grill to medium-high heat.

4. Grill the chicken for about 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F.

5. During the last few minutes of grilling, add the pineapple slices to the grill and cook until caramelized, about 2-3 minutes per side.

6. Once cooked, remove the chicken and pineapple from the grill and let the chicken rest for a few minutes.

7. Slice the chicken, serve it with the grilled pineapple, and garnish with chopped cilantro.

Tips:

• For added flavor, marinate the chicken overnight.
• Try using fresh pineapple for the best sweetness and texture.
• Serve with steamed rice or a fresh salad for a complete meal.