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Gluten-free Grilled Chicken With Pineapple Salsa and Texmati Pilaf

January 22, 2011

Who says you can’t grill in Boston when there is 20+ inches of snow on the ground? Everyone around me is complaining about the weather. Maybe it’s because of the multivitamins and extra calcium that I began taking this winter or maybe it’s all the brightly colored food that we’ve been eating but I’m not feeling any winter blues this year. Also could be the 3 snow days we’ve had in 1 week!

I have been feeling very experimental in my cooking these past few weeks. Having a break off from school has been great. It has given me a lot of time to be artistic with our meals. I was inspired to make this meal by an article that I read in Shape Magazine. I have revamped the recipe to give it some extra flavor and well probably a few more calories! That said I just I found out that I cut my cholesterol down to 144 so I must be doing something right!

This meal is pretty easy to make, incredibly delicious and makes fabulous leftovers. If you don’t like mango, feel free to switch up the marinade.

Texmati Pilaf

1 cup texmati or basmati rice

14 oz can of diced tomatoes

1/2 cup chopped onion

2 cloves of garlic peeled and chopped

1 1/2 cups water

1 cube of gluten-free chicken bullion

salt to taste (if needed)

1 tbl. olive oil

1 cup frozen peas

1 cup frozen corn


Place the rice in a bowl and cover it with hot tap water. Let it stand for 25 minutes. Drain the rice in strainer really well. In a blender, combine the tomatoes, onion, garlic, and water with dissolved bullion. Blend until smooth. Pour the oil into a skillet or saucepan with lid. Add the rice and stir coating the rice with the oil. Add the tomato mixture and bring to a simmer. Add the peas and corn. Stir once. Cover and cook without lifting the lid for 20 minutes. Stir. remove from heat and leave covered for 5 minutes.


  • 1 cup OJ
  • 1 cup frozen mango
  • 2 garlic cloves
  • 1 Tbl dried rosemary
  • 1/4 t salt
  • Freshly ground black pepper
  • 1 cup water
  • 1 lb chicken breast, pounded thinly
  • 12 fresh pineapple chunks to skewer and grill

Pineapple Salsa:

  • 2 cup diced pineapple
  • 1 jar of your favorite salsa
  • 1/4 cup fresh cilantro


Place OJ, mango, garlic, rosemary, salt, and pepper in a blender. Blend. Add water as needed to thin to the consistency of a thick marinade. Place chicken in a glass dish and pour marinade on top. Make sure all of the chicken gets covered with the marinade. Turn the cutlets over in the marinade to coat all sides. Set aside for 3o minutes. While the chicken marinates, prepare the pineapple salsa by combining all the ingredients listed. Skewer the pineapple chunks onto metal or wooden skewers that can be placed on the grill. Preheat your grill. Remove chicken from marinade but reserve the marinade for basting. Grill the chicken and pineapple, basting once when you flip the chicken. Make sure to cook the chicken thoroughly. I like to leave it on until there is a slight char.

Serve the chicken covered with salsa over a bed of spinach with a side of rice, avocado slices and grilled pineapple chunks. Enjoy!

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