Grilled BBQ Chicken Thighs with Stone Fruit Salsa - Danielle Walker Print

Grilled BBQ Chicken Thighs with Stone Fruit Salsa

5 from 1 review




  • 1 large avocado, pitted
  • 10 cherries, pitted and diced
  • 1 large yellow nectarine, pitted and diced
  • 1 large peach, pitted and diced
  • 1 jalapeno, seeded and minced
  • 2 Tbsp minced red onion
  • 1 tsp freshly squeezed lime juice
  • ½ tsp sea salt
  • 2 Tbsp chopped fresh cilantro


Chicken and Pineapple: 

  • 3 lbs organic chicken thighs, bone in and skin on
  • 2 Tbsp bbq seasoning
  • Maldon sea salt flakes
  • 1 pineapple, cored and cut into spears
  • 1 Tbsp avocado oil


  1. Sprinkle the chicken with seasoning and salt. 
  2. Grill over medium heat, 20-22 minutes, or until internal temperature measures 165 degrees F. Brush pineapple with oil and grill 2 minutes per side. 
  3. Mix up the salsa ingredients and serve with the chicken and pineapple spears over coconut rice or cauliflower rice.


For serving: Instant Pot coconut rice (just Google Instant Pot coconut rice) or cauliflower rice. I like to add a squeeze of lime and extra cilantro.