Pineapple Chicken And Rice brings big flavor with tender marinated chicken and a fresh pineapple salsa. So easy and incredibly good!
Featured Comment
I made this tonight and it was incredible!! The pineapple salsa was divine! Bravo 👏🏼
– Jenni
Author’s Note
Sweet, Smoky, and Seriously Good Chicken!
I’ve been hooked on grilling fruit lately; pineapple, peaches, mango, you name it. That smoky-sweet flavor is unreal, especially with chicken or salmon.
So when I paired my favorite pineapple salsa with my go-to chicken marinade, it was a total match made in heaven.
The easy marinade loads the chicken with flavor while keeping it ultra tender, and the sweet pineapple makes every bite taste like summer. It’s fresh, simple to throw together, and definitely one of those recipes you’ll want to make again and again.
Pineapple Chicken And Rice Ingredients
A few quick ingredient tips first—then the full recipe’s below in the box.
- Chicken: Breasts or thighs—whatever you like best.
- Olive oil: Use a good extra-virgin olive oil for the best flavor.
- Limes: Pick limes that feel heavy—they’re juicier.
- Cumin and coriander: Adds a warm, citrusy flavor; adjust to your taste.
- Pineapple: The sweeter and riper the pineapple, the better this meal will be.
How To Make Pineapple Chicken And Rice (Tips)
- Pound the chicken evenly: Helps it cook faster and stay juicy.
- Oil the grill well: Stops the chicken from sticking to the grates.
- Use a meat thermometer: Makes it easy to know when chicken is done.
- Use a juicer: Way faster and easier for squeezing fresh limes.
- Take shortcuts: Use jarred garlic or grab pre-cut pineapple to save time.
How To Serve Pineapple Chicken And Rice
- Over a base like coconut rice, cilantro-lime rice, or quinoa.
- In a bowl with black beans, avocado, grilled corn, and cilantro-lime sauce.
- Wrapped in warm tortillas for easy tacos.
- With chips for scooping up extra salsa.
- Alongside a simple salad like fruit salad or cucumber salad.
Storage
- Chicken: Store in an airtight container in the fridge. Eat within 3–5 days.
- Salsa: Keep in the fridge and use within 1–2 days for the best flavor and texture.
More Chicken Recipes To Love:
Pineapple Chicken And Rice
Pineapple Chicken And Rice turns everyday chicken into something unforgettable with a quick marinade and a sweet pineapple salsa. Shop the recipe here.
Video
Equipment
- Grill or grill pan or large 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 cilantro measure loosely packed, then finely dice
- 2 tablespoons finely diced jalapeño
- 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
Instructions
- Trim chicken and slice breasts in half widthwise. Pound to an even thickness using a meat mallet or the bottom of a pan. (Not super flat, just even.)
- In a small bowl, whisk together olive oil, 1 tsp lime zest, ¼ cup lime juice, minced garlic, honey, cumin, coriander, and about ½ tsp each salt and pepper. Set aside 3 tablespoons of the marinade.
- Add the rest of the 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).
- To cook this on the stovetop, see note 3. Otherwise, heat grill or grill pan to medium-high (about 400°F). Oil the grates well with a paper towel soaked in vegetable oil (use tongs to hold the towel).
- Optional: Grill Pineapple. (See note 1.) Rub pineapple strips with 1–2 teaspoons vegetable oil. Grill for 2–3 minutes per side, until lightly charred. Let cool slightly, then finely dice.
- Remove chicken from the marinade (discard marinade). Grill for 4–6 minutes per side, or until internal temperature is 160°F. Baste with reserved marinade while grilling and after flipping. Transfer to a plate, cover loosely with foil, and let rest for 5 minutes before slicing.
- In a large bowl, combine diced pineapple, cilantro, jalapeño, and red onion. Add 2 tbsp lime juice, cumin, and salt & pepper to taste (about ¼ tsp salt and pinch of pepper). Toss gently. Taste and adjust seasoning if needed. Add a drizzle of honey if you want it sweeter or a drizzle of olive oil if you'd like it richer.
- Slice or chop the chicken. Serve over rice with pineapple salsa and diced avocado on top. Enjoy!
Recipe Notes
Note 1: You don’t have to grill the pineapple, but it adds amazing sweetness. I cut the peeled, cored pineapple into about 9–10 long strips. After grilling, I slice each strip into 3 long pieces, then dice them small. You’ll likely have extra salsa—it’s great with chips!
Note 2: A ripe avocado adds creamy texture. If you skip the avocado but want something creamy, add a cilantro-lime sauce.
Note 3: For stovetop cooking, heat 2 tbsp oil in a large nonstick skillet over high heat. Let excess marinade drip off the chicken. Cook 2–4 minutes per side until cooked through. Remove from pan and brush with reserved marinade.
Nutrition Note: Nutritional information does not include rice.
Storage: Store chicken in an airtight container in the fridge and eat within 3–5 days. Keep the salsa refrigerated and use within 1–2 days for the best flavor and texture.
Nutrition
Serving: 1serving | Calories: 489kcal | Carbohydrates: 29g | Protein: 39g | Fat: 26g | Saturated Fat: 4g | Cholesterol: 109mg | Sodium: 206mg | Potassium: 1077mg | Fiber: 6g | Sugar: 17g | Vitamin A: 212IU | Vitamin C: 75mg | Calcium: 53mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
The chicken had great flavour. The pineapple salsa is everything. Grilling the pineapple made the dish. This will be in my regular rotation.
Yay! I’m so happy to hear this! Thanks Jodi!