Grilled Chicken and Pineapple Salsa

Today, I am using a recipe from an Aldi ' s blog.  Grilled chicken is always a plus for me and this salsa is great, especially as snow begins to cover out ground outside.

The What's:

Serves Four

For Salsa:
2 cups diced pineapple
1 cup chopped cilantro
1 avocado, diced
1 jalapeño, seeded, finely chopped
1/2 cup diced red onion
2 Tbsp. lime juice
1/4 tsp. Salt
1/4 tsp. Ground Cumin
1/8 tsp. Ground Black Pepper

For Chicken:
4 Trimmed Chicken Breasts, pound to 1/2-inch thickness
2 Tbsp. Coconut Oil
Salt & Black Pepper, to taste

The How's:

Directions:
For the salsa: In a medium bowl, combine all ingredients. Reserve.

For the chicken: Brush the chicken on both sides with olive oil. Season with salt and pepper to taste.

Preheat grill or grill pan over medium-high heat. Cook the chicken until the internal temperature reaches 165°, about 5 minutes per side.

Remove chicken and allow it to rest for 5 minutes. Plate the chicken and top with desired amount of salsa.

I am on my FIFTH day of a Whole 30 nutritional guide; it's been great!  I hope you try this recipe.