Grilled Chicken Thighs with Pineapple, Corn and Bell Pepper Relish

We grilled these chicken thighs this summer and loved the recipe.  Especially the relish that goes over the chicken.  I was eating it plain!  The leftover relish was also good with tortilla chips.   

Grilled Chicken Thighs with Pineapple, Corn and Bell Pepper Relish

from Eat Yourself Skinny

8 skinless, boneless chicken thighs

1 tsp. garlic powder

1 tsp. ground cumin

1/2 tsp. salt

1/4 tsp. ground black pepper

Cooking spray

Relish:

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 thinly sliced fresh basil

3 Tbsp finely chopped red onion

1 Tbsp cider vinegar

1 tsp. sugar

1/4 tsp. salt

Heat a grill pan over medium-high heat; lightly coat with cooking spray.  Combine garlic powder, cumin, 1/2 tsp. 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 tsp. salt, pineapple, and remaining ingredients in a medium bowl.  Serve relish over chicken and enjoy.