Grilled Chicken with Pineapple Salsa

This pineapple chicken recipe transforms ordinary chicken into a memorable meal with a zesty marinade and sweet-tangy pineapple salsa. The combination creates a perfect balance of flavors that will transport your taste buds to a tropical paradise.

I first made this recipe during a dreary winter weekend when we were craving something bright and summery. The vibrant colors and tropical flavors instantly lifted our spirits and it's now our go-to meal whenever we need a vacation for our taste buds.

Ingredients

• Boneless skinless chicken breasts or thighs: the protein base that absorbs all the delicious marinade flavors
• Olive oil: creates a rich base for the marinade and helps tenderize the chicken
• Fresh limes: provides brightness and acidity that balances the sweetness of pineapple
• Honey: adds natural sweetness and helps create beautiful caramelization when grilling
• Ground cumin and coriander: warm spices that complement the tropical flavors perfectly
• Fresh pineapple: star ingredient that offers juicy sweetness with a hint of tanginess
• Cilantro: adds freshness and herbal notes that elevate the entire dish
• Jalapeño: provides a subtle kick that can be adjusted to your heat preference
• Red onion: contributes crunch and sharpness that balances the sweet elements
• Avocado: offers creamy richness that contrasts beautifully with the acidic components

Step-by-Step Instructions

Prepare the chicken:

Cut chicken breasts in half widthwise and pound to even thickness. This ensures they cook quickly and evenly, preventing dry overcooked spots while ensuring food safety. Uniform thickness is the secret to perfectly cooked chicken every time.

Create the marinade:

Whisk together olive oil, lime zest, lime juice, garlic, honey, cumin, coriander, salt and pepper in a small bowl. The combination of acid from the lime and oil helps tenderize the chicken while infusing it with flavor. Be sure to reserve 3 tablespoons for basting later which intensifies the flavor.

Marinate the chicken:

Place chicken in a resealable bag with the marinade, ensuring each piece is well coated. Refrigerate for at least 30 minutes or up to 3 hours. The marinating time allows the flavors to penetrate the meat making each bite flavorful.

Prepare the grill:

Heat your grill or grill pan to medium high about 400°F. Oil the grates well using a paper towel soaked in vegetable oil. This crucial step prevents sticking and helps achieve those beautiful grill marks.

Grill the pineapple:

Optional but recommended Lightly oil pineapple strips and grill 2 to 3 minutes per side until lightly charred. The caramelization intensifies the sweetness and adds smoky depth to the salsa.

Grill the chicken:

Remove from marinade and grill 4 to 6 minutes per side until internal temperature reaches 160°F. Baste with reserved marinade while cooking to add flavor and moisture. Let rest covered with foil for 5 minutes before slicing to allow juices to redistribute.

Make the salsa:

Combine diced pineapple, cilantro, jalapeño, red onion, lime juice, cumin, salt and pepper. Toss gently to combine. The salsa can be made while the chicken rests, bringing all the fresh flavors together.

Assemble and serve:

Slice the chicken and serve over rice topped with pineapple salsa and diced avocado. The warm chicken with cool salsa creates a delightful temperature contrast that enhances the eating experience.

Bookmark

The grilled pineapple is truly the game changer in this recipe. The first time I made this for my family, my son who claimed to dislike pineapple ate three helpings of the salsa! The slight char from grilling transforms the fruit completely, bringing out its natural sugars while adding incredible depth.

Make Ahead Options

The marinade and salsa components can be prepared up to a day in advance, making this perfect for entertaining. Store the marinade in an airtight container in the refrigerator and add the chicken when you're ready to begin marinating. For the salsa, prepare all ingredients except the avocado and lime juice. Add those just before serving to maintain freshness and prevent browning.

Flavor Variations

This versatile recipe welcomes customization based on your preferences or what you have on hand. Mango can substitute for pineapple for a different tropical twist. For additional heat, leave some jalapeño seeds in or add a dash of cayenne pepper to the marinade. Coconut milk can be added to your rice for an extra layer of tropical flavor that complements the dish beautifully.

Bookmark

Serving Suggestions

While delicious on its own, this pineapple chicken pairs wonderfully with coconut rice or cilantro lime rice which soaks up all the delicious juices. For a lighter option, serve over cauliflower rice or alongside a simple green salad dressed with lime vinaigrette. For a fun party presentation, serve in hollowed out pineapple halves as edible bowls that will impress your guests.

Storage Wisdom

The chicken stays fresh in the refrigerator for 3 to 5 days when stored in an airtight container. The salsa is best enjoyed within 1 to 2 days as the pineapple continues to release juices over time. Store the components separately for best results. If freezing, freeze only the cooked chicken without the salsa. Thaw overnight in the refrigerator and prepare fresh salsa when ready to serve.

Frequently Asked Questions About Recipes

→ Can I use chicken thighs instead of breasts?

Yes! Boneless, skinless chicken thighs work perfectly in this recipe and often result in juicier meat. The cooking time may vary slightly—cook thighs to an internal temperature of 165°F, which might take 1-2 minutes longer per side than breasts.

→ Is grilling the pineapple necessary?

Grilling the pineapple is optional but highly recommended. The caramelization intensifies the sweetness and adds a subtle smoky flavor that complements the chicken beautifully. If you're short on time, ungrilled fresh pineapple will still make a delicious salsa.

→ How spicy is this dish?

With 2 tablespoons of jalapeño, the dish has a mild-to-medium heat level. You can adjust the spiciness by removing the seeds and membrane from the jalapeño (for less heat) or adding more jalapeño (for more heat). You can also substitute with serrano peppers for extra spice or bell peppers for no heat.

→ Can I make the pineapple salsa ahead of time?

Yes, you can make the salsa up to 24 hours in advance, but add the avocado just before serving to prevent browning. The flavors actually develop and meld beautifully when the salsa sits for a few hours in the refrigerator.

→ What can I serve with pineapple chicken besides rice?

This versatile chicken pairs well with many sides! Try it with quinoa, cauliflower rice, black beans, roasted sweet potatoes, a simple green salad, or wrapped in warm tortillas as tacos. For a lower-carb option, serve over a bed of mixed greens or with grilled vegetables.

→ Can I cook this in the oven instead of grilling?

Absolutely! Preheat your oven to 425°F and place the marinated chicken on a lined baking sheet. Bake for 18-22 minutes until the internal temperature reaches 165°F, brushing with the reserved marinade halfway through cooking.