Grilled Lemon-Pepper Chicken with Pineapple-Cucumber Salsa

A couple weeks ago, I posted a recipe for using the yummy flavor powerhouse, lemon zest in this Lemon-Pepper Spice Rub.  This week I’ve got a recipe for you to use the spice rub on chicken and top it off with a delicious pineapple salsa.

Here’s a fun fact about pineapple:

Pineapple contains a digestive enzyme called bromelain that has anti-inflammatory benefits and can help build immunity and improve asthma and skin conditions. It is most concentrated in the core of the pineapple. Next time you cut one up, put the core through a juicer and have a shot of bromelain! If you dont’ have a juicer you can blend the core in a blender with a bit of water and pass it through a sieve. Not as convenient, but it does the trick!

 

Grilled Lemon-Pepper Chicken with pineapple-cucumber salsa

Ingredients:

lemon pepper chicken w pineapple salsa4 organic, pastured chicken thighs and 4 drumsticks

4-5 tablespoons of Lemon-Pepper Spice Rub

3 cups fresh pineapple chopped into small cubes
1 1/2 cups cucumber chopped into small cubes
2 scallions, sliced thin
1/4 c cilantro, chopped
juice of 1 lime
salt

 

Rub chicken with spice rub.  Grill on both sides until skin is crisp and chicken is cooked through.  To make the salsa, combine the remaining ingredients in a bowl.  Serve the chicken with the pineapple salsa.  Roasted asparagus is a nice accompaniment. Serves 4.

This post is linked to Sunday School at Butter Believer.

 

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Disclaimer: I am not a doctor.  I am a scientist and householder.  Please do not replace advice from a doctor or medical professional with information found on this site.