Grilled Chicken Thighs with Pineapple-Pepper Relish


Cooking spray
1 teaspoon garlic powder
1 teaspoon ground cumin
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
8 skinless, boneless chicken thighs (about 1 1/4 pounds)
2 cups cubed fresh pineapple (about 1/2 pineapple)
1/2 cup fresh corn kernels (about 1 ear)
1/3 cup finely chopped red bell pepper
1/4 cup chopped cilantro
3 tablespoons finely chopped red onion
1 tablespoon fresh lime juice
1 teaspoon lime zest
1 teaspoon sugar


Heat a grill pan over medium-high heat; lightly coat with cooking spray. Combine garlic powder, cumin, 1/2 teaspoon salt, and pepper in a small bowl; sprinkle over chicken. Add chicken to pan; cook 10 minutes on each side or until done. Or grill over hot coals or on a gas grill.

Meanwhile, combine remaining 1/4 teaspoon salt, pineapple, and remaining ingredients in a medium bowl. Serve relish over chicken.

Yield: 4 servings (serving size: 2 thighs and 3/4 cup relish)
242 calories, 6.1 g Fat