1 cup fresh pineapple, diced
1/4 cup red onion, finely chopped
1 small jalapeño, seeded and finely chopped (optional for heat)
1/4 cup fresh cilantro, chopped
2 tablespoons lime juice (about 1 lime)
Salt and pepper, to taste
Instructions:
Marinate the Chicken:
In a bowl, whisk together the olive oil, soy sauce, honey, lime juice, garlic, cumin, smoked paprika, oregano, salt, and pepper.
Place the chicken breasts or thighs in a resealable plastic bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 30 minutes, up to 4 hours, to allow the flavors to infuse.
Prepare the Cilantro-Pineapple Salsa:
In a medium bowl, combine the diced pineapple, red onion, jalapeño (if using), cilantro, lime juice, salt, and pepper. Mix well and set aside. For best results, let the salsa sit for at least 15 minutes to allow the flavors to meld.
Cook the Chicken:
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