Grilled Chicken Thighs with Pineapple, Corn and Pepper Relish

This past weekend was wonderful. Dave and Jamie held a gorgeous wedding with a view of Washington, DC, and my friends and I had a blast at the lively piano bar Bobby McKeys at the National Harbor. It was the kind of weekend that leaves you energized and ready for a few quieter, restorative evenings at home.

Last night turned out to be one of those beautiful summer evenings, so my partner and I decided that wine and an easy grill dinner would be the perfect way to end the day. With our vacation to Smith Mountain Lake coming up, we’ve been trying to eat more thoughtfully, and this grilled chicken with a bright pineapple, corn, and bell pepper relish fit the bill: healthy, simple, and full of flavor. The recipe is adapted from a trusted source and delivers a satisfying summer meal that feels light without sacrificing satisfaction.

The chicken itself is seasoned simply with garlic powder, ground cumin, salt, and black pepper, then grilled until juicy and slightly charred. The real star is the relish — a fresh, tangy mixture of cubed pineapple, sweet corn kernels, finely chopped red bell pepper, sliced basil, red onion, cider vinegar, and just a touch of sugar and salt. The relish can easily be made ahead and tastes fantastic on its own as a snack or as a topping for the chicken. I love recipes that pull double duty like that: a condiment that doubles as a snack makes weeknight meals and entertaining so much easier.

For our dinner we served the chicken with simply grilled summer squash and a bowl of fresh vegetables. The bright relish paired perfectly with the smoky chicken, and a glass of chilled wine rounded out the meal. If you’re watching calories or trying to eat cleaner before a trip, this recipe is an excellent option: flavorful, lean protein plus fresh produce. The relish adds natural sweetness and acidity, reducing the need for heavy sauces.

Here’s a streamlined, easy-to-follow version of the recipe, including the ingredient list and clear instructions for grilling and assembly. If you plan to bring the relish to work as a snack, double the relish quantities — it stores well in the refrigerator for a couple of days and remains wonderfully fresh.

My favorite part of the meal was the pineapple relish, which tasted incredible on its own — sweet, tangy, and bright. If you enjoy a little heat, you can add a pinch of red pepper flakes or a finely chopped jalapeño to the relish for a spicy kick. For a more herbaceous twist, swap some of the basil for cilantro.