2 tablespoons canola oil, plus more for oiling the grill
1/2 large sweet white onion (Vidalia) cut into thick rings
6 pineapple spears
salt and pepper to taste
1 1/2 cup tomatillo salsa
2 tablespoons chopped cilantro
1 tablespoon lime juice
4 skinless, boneless chicken breast halves

Oil grill grates and pre-heat grill to medium-high heat. Brush onions and pineapple with 1 tablespoon of the oil and then season with salt and pepper. Grill, flipping once, until just charred in spots and softened, 6-8 minutes total; transfer to a plate. When cool enough to handle, roughly chop onions and pineapple and transfer to a bowl. Add tomatillo salsa, lime juice, cilantro, salt and pepper and toss gently to combine.

Brush chicken all over with remaining tablespoon of oil and season with salt and pepper. Grill, flipping once, until deep golden brown all over and cooked through, 8-10 minutes total.

Transfer chicken to a platter, and spoon grilled pineapple tomatillo salsa over the top and serve immediatley. 


  • Calories 300 
  • Total Fat 10 g
  • Cholesterol 75 mg
  • Sodium 930 mg
  • Protein 30 g
  • Sugar 18 g
  • Dietary Fiber 1 g

Serves 4

Recipe Courtesy of Whole Foods Market