Grilled Chicken Thighs with Pineapple Salad

Updated: Aug 6, 2019

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Ingredients (2 serves) :

  • ½ tsp sea salt

  • ½ tsp ginger powder

  • ½ tsp garlic powder

  • 300g bone-in, skin-on chicken thighs

For the salsa:

  • 1/4 large pineapple, cut into small chunks (or canned pineapple in water)

  • 1/2 bunch radishes, tops removed and cut into chunks

  • 1/2 medium cucumber, cut into small chunks

  • 1/2 avocado, cut into small chunks

  • 1 bunch spring onions, chopped

  • 1 handful fresh mint leaves, finely chopped

  • 1 clove garlic, minced

  • ½ tsp sea salt

  • ½ tsp ginger powder

  • ½ lemon, juiced

  • Seasonal greens and sauerkraut to serve.


  1. Pre-heat your BBQ or grill oven. Combine the salt and spices in a small bowl and set aside. Thoroughly dry the chicken using a piece of paper towel and set aside while the BBQ or grill warms. Just before cooking, cover the chicken with the spice mixture, using your fingers to rub in thoroughly. When the BBQ is hot with some added olive oil, place the chicken skin-side down and cook 5-7 minutes, until skin starts to get crispy. Flip and cook another 5-7 minutes, or until cooked.

  2. Combine the salsa ingredients and stir gently to combine. Serve each piece of chicken with salsa on top. Add a side of seasonal greens and 2 tbsp sauerkraut.

** For males or physically active females, add an additional 1/2- 1 cup cooked brown rice.

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