My friend James and I made this Cooking Light recipe recently and did basically every thing wrong possible, but it still came out great. We used canned pineapple and corn instead of fresh, used some garlic pepper grinder thing because we didn’t have garlic powder, and dried basil. Even with all that, we couldn’t wreck it.

Ingredients:

• cooking spray
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 3/4 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper
• 1 1/4 pounds boneless chicken thighs (Cooking Light thinks that that’s 8 thighs, but it’s about 4 if you’re using non-organic, store brand, saline-pumped ones)
• 2 cups cubed fresh pineapple (1 large can of crushed pineapple, drained)
• 1/2 cup fresh corn kernels (canned worked)
• 1/3 cup finely chopped red bell pepper
• 1/4 cup thinly sliced fresh basil (or a random guesstimate of dried)
• 3 tablespoons finely chopped red onion
• 1 tablespoon cider vinegar
• 1 teaspoon sugar

James grinding the garlic pepper stuff

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 and sprinkle over the chicken. Add chicken to pan and cook ten minutes on each side, or until done.

After about 5 minutes we thought it looked like it was done on the first side, but the recipe was right, we ended up flipping it back over later.

Meanwhile, combine the rest of the ingredients in a medium bowl.

Serve relish over chicken. This recipe made the right amount of the spice mix for the chicken, but probably twice as much of the pineapple relish as you need. Gotta get rid of it somehow…

Yum!

Grilled Chicken Thighs with Pineapple, Corn, and Bell Pepper Relish

From Cooking Light.

• cooking spray
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 3/4 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper
• 1 1/4 pounds boneless chicken thighs
• 2 cups cubed fresh pineapple
• 1/2 cup fresh corn kernels
• 1/3 cup finely chopped red bell pepper
• 1/4 cup thinly sliced fresh basil
• 3 tablespoons finely chopped red onion
• 1 tablespoon cider vinegar
• 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.

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