Pineapple Chicken

4.94 from 15 votes

Pineapple Chicken is bursting with flavor! Juicy marinated chicken pairs perfectly with a fresh cilantro-pineapple salsa that’s sweet, tangy, and just a little zesty. It’s easy to make and packed with vibrant ingredients!

Prep Time30

Cook Time10

Marinating Time30

Total Time1 10

Course: Dinner

Cuisine: American

Keyword: pineapple chicken

Servings: servings

Author: Chelsea Lords

Cost: $14.72

Equipment

Grill or grill pan

Ingredients

Grilled Chicken

1-1/2 pounds boneless, skinless chicken breasts or thighs
1/4 cup olive oil
2 limes
2 teaspoons minced garlic
2 teaspoons honey
2-1/2 teaspoons ground cumin
1 teaspoon ground coriander
Salt and pepper
vegetable oil for greasing grill/grill pan

Pineapple Salsa

3 cups diced pineapple 18 ounces/most of 1 pineapple; see note 1
1 cup loosely packed cilantro measure loosely packed, then finely dice
2 tablespoons finely diced jalapeno
1/2 cup diced red onion
1 lime
1/4 teaspoon ground cumin
1 large avocado finely sliced or diced, see note 2
Coconut rice or cilantro-lime rice or quinoa, optional, for serving

US - Metric

Instructions

Trim the chicken breasts of fat, then slice large breasts evenly in half, widthwise. Using a meat mallet or the bottom of your fry pan, pound breasts to even thickness (not super flat, just even in thickness). Place prepared chicken in a large resealable plastic bag and set aside.
In a small bowl, whisk together olive oil, 1 teaspoon lime zest, 1/4 cup freshly squeezed lime juice, minced garlic, honey, cumin, coriander, and salt and pepper (I use about 1/2 teaspoon of each; add to your preference). Once mixture is well combined, remove 3 tablespoons of it and reserve for later.
Add the rest of the marinade to the bag with the chicken. Seal the bag and knead with your hands to ensure all the chicken is well coated. Place in fridge and marinate for at least 30 minutes and preferably 2–3 hours, but no longer than 6 hours. (Acid from lime begins to "cook" the chicken.)
Preheat grill or grill pan to medium-high heat (about 400°F.). Generously oil the grill (I drench a roll-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates. Don’t skip this step.) Grill the pineapple first (see note 1) so you can work on the salsa while chicken cooks. Rub 1–2 teaspoons vegetable oil over all sides of the pineapple. Cook about 2–3 minutes per side or until lightly charred (or grilled to your liking). Remove to a plate to allow to slightly cool before dicing.
Remove chicken from marinade and discard any remaining marinade from the bag. Grill the chicken, turning halfway through grilling, about 4–6 minutes per side (until the thickest part of the chicken registers 165°F and juices run clear). Baste the chicken with the reserved marinade as you grill and after flipping. Transfer chicken to a plate and cover with foil so the juices can redistribute. Slice thinly or chop into bite-sized pieces.
While the chicken cooks, prepare the salsa. Dice pineapple, cilantro, jalapeno, and red onion. Toss everything together in a large bowl with 2 tablespoons freshly squeezed lime juice, cumin, and salt and pepper to taste. I add about 1/4 teaspoon salt and 1/8 teaspoon pepper, but add to preference. Gently toss together, taste, and adjust seasoning if needed.
I like to serve Pineapple Chicken over coconut rice or cilantro-lime rice. Enjoy!

Video

Notes

Note 1: You don’t have to grill the pineapple, but it adds an amazing sweetness (it caramelizes as it grills). Check pictures in the post for the size of pineapple. I cut the cored and peeled the pineapple and cut into about 9 or 10 long strips. Once grilled, I slice each pineapple strip in 3 long strips and dice those strips into small pieces for the salsa. You will likely have more pineapple salsa than needed to top chicken, but I like a lot—or finish the rest off with chips.

Note 2: A good, ripe avocado adds a delicious creamy element to this dish. If you don’t add avocado and want a creamy element, I’d recommend the jalapeno sauce from this recipe.

Nutrition Note: Nutritional information does not include rice.

Storage: Keep pineapple chicken in an airtight container in the fridge for up to 3–4 days. Store salsa in the fridge for up to 1–2 days.

Nutrition