Peri Peri chicken with Pineapple Salsa

Perfectly matched flavours with peri peri chicken and a juicy pineapple salsa, a crowd pleaser.

Prep Time:
Cook Time:

How to Cook

  1. Place chicken in a ceramic dish. Combine vinegar, oil, and 1 tablespoon Gregg's Portuguese Peri Peri seasoning in a bowl. Pour over chicken and turn to coat. Cover with plastic wrap and place in the fridge for 2 hours to develop flavours.
  2. Pre heat a spray a large non-stick frying pan or grill plate with olive oil. Heat over medium heat. Add the chicken and cook for 6 minutes each side or until cooked through.
  3. Meanwhile, combine all salsa ingredients and remaining Gregg's Peri Peri Seasoning in a bowl.
  4. Cut chicken into portions and serve with pineapple salsa and lemon wedges. Season with Gregg's Salt and Pepper grinder. Serve.


  • Chicken:
  • 4 Single chicken breast fillets
  • 2 Tbsp Red wine vinegar
  • 2 Tbsp Olive oil
  • 1 ½ Tbsp Gregg's Portuguese Peri Peri Seasoning

  • Pineapple Salsa:
  • 500 g Fresh pineapple, peeled, cored, coarsely chopped
  • 1 Small red onion, finely chopped
  • 1 Long red chilli, seeded, finely chopped
  • 2 Tbsp Chopped fresh mint leaves
  • 1 Tbsp Lemon juice
  • Gregg's Salt and Pepper grinder
  • Rocket leaves to serve

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