Pineapple Chicken with Salsa (Printable Recipe)
Juicy marinated chicken paired with sweet-tangy pineapple salsa creates an unforgettable tropical-inspired meal in just over an hour.
# Ingredients You'll Need:
→ Grilled Chicken
01 -
1.5 pounds boneless, skinless chicken breasts or thighs
02 -
1/4 cup olive oil
03 -
2 limes, zest of 1 lime and 1/4 cup juice
04 -
2 teaspoons minced garlic
05 -
2 teaspoons honey
06 -
2.5 teaspoons ground cumin
07 -
1 teaspoon ground coriander
08 -
Salt and pepper, to taste
09 -
Vegetable oil, for greasing grill or pan
→ Pineapple Salsa
10 -
3 cups diced pineapple (approximately 18 ounces, most of 1 pineapple)
11 -
1 cup cilantro, loosely packed and finely diced
12 -
2 tablespoons finely diced jalapeño
13 -
1/2 cup diced red onion
14 -
1 lime, juice only (2 tablespoons)
15 -
1/4 teaspoon ground cumin
16 -
1 large avocado, finely diced or sliced
→ Optional
17 -
Coconut rice, cilantro-lime rice, or quinoa for serving
# Steps to Follow:
01 -
Trim chicken and slice breasts in half widthwise. Pound to an even thickness using a meat mallet or the bottom of a pan.
02 -
In a small bowl, whisk together olive oil, lime zest, lime juice, minced garlic, honey, cumin, coriander, and salt and pepper. Set aside 3 tablespoons of the marinade.
03 -
Add the remaining marinade to the chicken in a large resealable bag. Seal and knead to coat evenly. Refrigerate for at least 30 minutes or up to 2–3 hours (no longer than 4 hours).
04 -
Heat grill or grill pan to medium-high (about 400°F). Oil grates well with a paper towel soaked in vegetable oil held with tongs.
05 -
Rub pineapple strips with vegetable oil and grill for 2–3 minutes per side, until lightly charred. Let cool slightly, then dice finely.
06 -
Remove chicken from marinade and discard excess. Grill for 4–6 minutes per side, or until internal temperature reaches 160°F. Baste with reserved marinade while grilling. Cover loosely with foil and rest for 5 minutes before slicing.
07 -
In a large bowl, combine diced pineapple, cilantro, jalapeño, and red onion. Add lime juice, cumin, and salt & pepper to taste. Toss gently and adjust seasoning if needed.
08 -
Slice or chop the chicken. Serve over rice with pineapple salsa and diced avocado on top.
# Extra Tips:
01 -
You don’t have to grill the pineapple, but it adds amazing sweetness.
02 -
A ripe avocado adds creamy texture. If skipping avocado, add a cilantro-lime sauce as an alternative.
03 -
For stovetop cooking, heat 2 tablespoons of oil in a large nonstick skillet over high heat. Let excess marinade drip off chicken and cook for 2–4 minutes per side.