Ingredients
4 boneless, skinless chicken breasts (5 oz each)
1 tbsp lime juice
1 tsp olive oil
1/2 tsp ground cumin
1 pinch salt
1/2 cup fresh pineapple chunks
1/4 cup diced red onion
2 tbsp chopped cilantro
1 jalapeño (seeded and minced)
1 tbsp lime juice (plus extra to taste)
4 iceberg lettuce leaves
1/4 tsp salt
Instructions
Pat chicken dry and season with lime juice, olive oil, cumin, and salt. Grill over medium heat (4-5 minutes per side) until internal temp reaches 165°F.
Combine pineapple, red onion, cilantro, jalapeño, and lime juice in a bowl; season with salt. Toss gently.
Serve warm chicken slices on crisp lettuce cups, topped generously with pineapple salsa. Squeeze extra lime juice over each serving.
Notes
Use halal-certified chicken if preferred
Adjust jalapeño to taste and let salsa sit for 10 minutes for enhanced flavor
Store cooked chicken and salsa separately in airtight containers for up to 3 days
- Prep Time: 20
- Cook Time: 15
- Category: High Protein Meals
- Method: Grilling
- Cuisine: Caribbean fusion
- Diet: High protein
Nutrition
- Serving Size: 1 lettuce cup portion
- Calories: 230
- Sugar: 4g
- Sodium: 280mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 70mg