This weekend was unforgettable. Dave and Jamie celebrated a beautiful wedding with sweeping views of Washington, D.C., and my friends and I capped the night at the lively piano bar Bobby McKeys at the National Harbor. It was the kind of weekend that leaves you smiling well into the next week.
Back home and back to the routine, the evening turned out picture-perfect, so my partner and I decided to fire up the grill and enjoy a relaxed night with a glass of wine. With our Smith Mountain Lake vacation coming up, we’ve been trying to eat lighter and focus on healthier meals. This grilled chicken with pineapple, corn, and bell pepper relish was just what we wanted — bright, satisfying, and wholesome. Adapted from Cooking Light, the dish is easy to prepare and full of summer flavor.
The pineapple-corn relish is my favorite component — it tastes incredible on its own and brightens the savory grilled chicken perfectly. Next time I’ll double the relish and bring some to work for a refreshing snack. We served the chicken with grilled squash and a simple salad for a complete summer meal. And yes, the wine was a very pleasant pairing.
RECIPE
Grilled Chicken Thighs with Pineapple, Corn and Bell Pepper Relish
Ingredients
- 8 skinless, boneless chicken thighs
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1/2 tsp salt, divided
- 1/4 tsp ground black pepper
- Cooking spray or a light brushing of oil for the pan or grill
- Relish:
- 2 cups cubed fresh pineapple (about 1/2 pineapple)
- 1/2 cup fresh corn kernels (about 1 ear)
- 1/3 cup finely chopped red bell pepper
- 1/4 cup thinly sliced fresh basil
- 3 Tbsp finely chopped red onion
- 1 Tbsp cider vinegar
- 1 tsp sugar
- 1/4 tsp salt
Instructions
- Heat a grill pan or outdoor grill to medium-high heat and lightly coat the cooking surface. In a small bowl, combine garlic powder, ground cumin, 1/2 teaspoon salt, and black pepper. Sprinkle this seasoning evenly over both sides of the chicken thighs.
- Place the chicken on the preheated grill or pan and cook for about 10 minutes per side, or until the internal temperature reaches a safe level and juices run clear. Cooking time will vary slightly depending on the thickness of the thighs and the exact heat of your grill, so adjust as needed.
- While the chicken cooks, prepare the relish. In a medium bowl, combine the cubed pineapple, fresh corn kernels, chopped red bell pepper, sliced basil, chopped red onion, cider vinegar, sugar, and 1/4 teaspoon salt. Toss gently to combine so the flavors meld and the sugar dissolves.
- When the chicken is done, transfer to a serving platter and spoon the pineapple-corn-bell pepper relish over the top. Serve immediately while warm.
Notes
Serving Size: 2 thighs + 3/4 cup relish • Calories: 242 • Fat: 6.1 g • Carbs: 17.4 g • Fiber: 1.3 g • Protein: 29.6 g • WW Points+: 6 pts
Tips: The relish keeps well in the refrigerator for a day or two and makes a great topping for grilled fish or pork, too. If fresh corn is not available, use thawed frozen kernels. To reduce sodium slightly, cut the added salt in the relish or use a lower-sodium seasoning on the chicken. For a bit of heat, add a pinch of red pepper flakes to the relish.
Serving suggestions: Pair with grilled summer vegetables, a green salad, or a light grain like quinoa or farro for a more substantial plate. This recipe is ideal for warm evenings and outdoor meals, bringing bright tropical sweetness to savory grilled chicken.