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Grilled Chicken with a Capsicum and Pineapple Salsa

Grilled Chicken with a Pineapple and Capsicum Salsa. The perfect mix of hot and cold, sweet and spicy. A delicious and simple dish to make for an alfresco meal with friends or family.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 4
Author: Claire | Sprinkles and Sprouts
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  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1/2 tsp cayenne pepper (more or less depending on your tolerance to heat)
  • 8 skinless boneless chicken thighs
  • 1/2 tsp salt
  • 440 g pineapple pieces
  • 150 g sweetcorn kernels
  • 75 g red capsicum
  • 60 g red onion
  • 1 tbsp lime juice
  • 1/4 tsp salt
  • handful coriander


  • Mix together the olive oil, cumin and cayenne pepper.
  • Massage the mixture over the chicken thighs and season with salt.
  • Pre-heat the barbie and then grill the chicken smooth side down for 7 minutes until golden with char lines.
  • Alternatively heat a griddle pan over a high heat.
  • Flip the chicken over, turn down the heat and cook for a further 10 minutes.
  • Meanwhile chop the pineapple into small pieces and add to a bowl along with the sweetcorn.
  • Finely chop the red capsicum and red onion. Add to the pineapple.
  • Stir everything to combine and dress with the lime juice and salt.
  • Serve the grilled chicken with a generous amount of the relish, a lime wedge and a sprinkling of coriander.
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