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.
| Ingredient | Tip |
|---|---|
| Chicken | Breasts or thighs both work. Use what you like best. |
| Olive oil | A good extra virgin olive oil gives the best flavor. |
| Limes | Choose limes that feel heavy since they are juicier. |
| Cumin & coriander | These add warm, citrusy flavor. Adjust to taste. |
| Pineapple | Riper and sweeter pineapple makes the dish better. |
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.
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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!
Final step! Please let us know how it was by leaving a review.
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.
This was AMAZING! And so easy. Definitely going to be a part of our weekly summer menu.
Yay! So thrilled to hear this! Thanks so much Ayla!
I love this recipe! We’ve been making it for years, it was one of the one things I created while I was pregnant. We find that the salsa lasts longer when you don’t grill it, but it’s delicious either way.
I am so thrilled to hear this! Thanks Allison!
This dish was delicious! Definitely will be making it again! Thanks for the recipe it’s for sure 5 stars ⭐️
Yay! I am so happy to hear you loved this pineapple chicken so much! Thanks Michelle! 🙂
Made this tonight and it is phenomenal!! Definitely keeping this recipe and making it often. 😍
I am so thrilled to hear how much you loved this Pineapple Chicken! Thanks Melanie! 🙂
I made this recipe-as written-along with the coconut lime rice (I used brown rice) and the
family loved it! Very flavorful! Will make again. 😃
Delish! I am so happy this was a hit! Thanks Rhonda! 🙂
Is the nutritional info per serving? 26 grams of fat seems impossible for one serving.
We’re getting 26g of fat from the oil in the marinade, and while we don’t actually eat all the marinade as only a little adheres, it’s hard to calculate the nutrition facts without considering how much oil is in the marinade. I hope this helps!
I don’t usually comment on recipes but I had to come back and say how fantastic and fresh this meal is! Made it exactly as your recipe (minus avocado) and served over your coconut lime rice and it was amazingly full of flavor!
I am so thrilled to hear this! Thanks so much Amanda! 🙂
I made this tonight and it was incredible!! The pineapple salsa was divine! Bravo 👏🏼
Thanks so much Jenni! So thrilled to hear this!
This is a very good base recipe, adjustable to anyone’s preferences/dietary needs.
I made the recipe as listedthe 1st time, yet I may have had more than 1.5lbs chicken thighs (I bought bone in, skin on bc of price & removed the parts myself).
I marinated about 2hrs using the original amt of ingredients, knowing I prob had more chicken than listed (so I didnt have extra marinade to reserve). The flavor is good, and next time I’ll tweak the seasoning amts more to my liking – jalapeño & cumin, yo be exact. The Salt & Pepper are hard to determine if using grinders, but one can always add more.
I like a bit of heat to my food, so I’d probably add more jalapeño next time.
I grilled the fresh pineapple & would do it again bc it’s easy enough.
Baeed on my experience, this recipe is a keeper & I rec folks try it as written 1st, then tweak to your liking.
I’m sire it would alsobe good with almost any fresh fish, wsp a white, mild fish.
Ty for posting this recipe. =)
Love this! Thanks for sharing and your comment! So glad you enjoy! 🙂
When do you add the avocado? I don’t see it in the recipe instructions