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This African Chicken with Pineapple Salsa has chicken breasts marinated in a coconut milk Ras El Hanout spice sauce, grilled to perfection, and topped with pineapple and roasted sweet potato salsa. Quick, easy, and full of delicious flavor!
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African Chicken with Pineapple Salsa

This African Chicken with Pineapple Salsa has chicken breasts marinated in a coconut milk Ras El Hanout spice sauce, grilled to perfection, and topped with pineapple and roasted sweet potato salsa. Quick, easy, and full of delicious flavor!
Prep Time25 minutes
Cook Time30 minutes
Marinate Time3 hours
Total Time55 minutes
Course: Dinner
Cuisine: Moroccan
Keyword: African Chicken with Pineapple Salsa
Servings: 6 servings
Calories: 307kcal

Ingredients

Chicken

  • 2 pounds chicken breasts
  • 1/2 cup coconut milk
  • 1 tbsp Ras El Hanout Spice Blend Manitou Trading Company
  • 1 tbsp lemon juice

Potatoes

  • 1 large sweet potato peeled and cut into ~1/2" cubes
  • 2 tbsp coconut oil
  • 1 teaspoon cinnamon
  • 2 teaspoon sugar

Salsa

  • 1/4 teaspoon kosher salt
  • 1/2 tbsp lemon juice
  • 1/2 tbsp olive oil
  • 3 tbsp cilantro chopped and packed
  • 1 cup tomatoes diced (about 2 large Roma tomatoes)
  • 1 cup pineapple diced
  • 1/2 cup red onion diced

Instructions

Chicken

  • Cut chicken breasts in half so that each piece is about 1/2" in thickness. In a container with a lid, mix together coconut milk, Ras El Hanout, and lemon juice. Add chicken and stir so that all chicken is coated. Let marinate in refrigerator for at least 3 hours.
  • Preheat grill to 500 degrees. Once it reaches 500, reduce heat to 400, and place chicken directly on grill. Grill for 3-4 minutes per side, or until chicken is cooked through.

Potatoes

  • Preheat oven to 400 degrees. Line a small baking pan with aluminum foil for easy clean up. Add potatoes to baking pan. Toss potatoes with coconut oil in pan.
  • Stir together cinnamon and sugar. Sprinkle evenly over potatoes and then toss potatoes again.
  • Bake for 10 minutes, then toss potatoes. Bake for an additional 7-10 minutes, or until potatoes are softened.

Salsa

  • Stir together all salsa ingredients in a small bowl. Just before serving, stir in 1.5 cups of the cooked potatoes as well.
  • Serve over chicken.

Nutrition

Calories: 307kcal | Carbohydrates: 12g | Protein: 33g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 96mg | Sodium: 288mg | Potassium: 782mg | Fiber: 1g | Sugar: 6g | Vitamin A: 3355IU | Vitamin C: 21.5mg | Calcium: 30mg | Iron: 1.5mg