Pineapple Chicken And Rice

4.95 from 20 votes

Pineapple Chicken And Rice turns everyday chicken into something unforgettable with a quick marinade and a sweet pineapple salsa.

Prep Time30

Cook Time10

Marinating Time30

Total Time1 10

Course: Dinner

Cuisine: American

Keyword: pineapple chicken, pineapple chicken and rice

Servings: servings

Author: Chelsea Lords

Cost: $14.72

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

US - Metric

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!

Video

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