Why make this recipe
Pineapple Chicken and Rice is a delightful dish that brings vibrant flavors together. The sweetness of pineapple, the savoriness of chicken, and the freshness of herbs create a colorful meal that is sure to impress. It’s easy to make and perfect for a family dinner or a gathering with friends. Plus, it’s a fantastic way to enjoy a healthy, balanced meal packed with protein and nutrients.
How to make Pineapple Chicken and Rice
Ingredients
- 1.5 pounds boneless, skinless chicken breasts or thighs
- 1/4 cup olive oil
- 2 limes
- 2 teaspoons minced garlic
- 2 teaspoons honey
- 2.5 teaspoons ground cumin
- 1 teaspoon ground coriander
- Salt and pepper
- Vegetable oil for greasing grill or grill pan
- 3 cups diced pineapple
- 1 cup cilantro (finely diced)
- 2 tablespoons finely diced jalapeno
- 1/2 cup diced red onion
- 1/4 teaspoon ground cumin
- 1 large avocado (finely sliced or diced)
- Coconut rice or cilantro lime rice or quinoa, optional, for serving
Directions
- Trim the chicken and slice the breasts in half widthwise. Pound them to an even thickness using a meat mallet or the bottom of a pan.
- In a small bowl, whisk together olive oil, lime zest, lime juice, minced garlic, honey, cumin, coriander, salt, and pepper. Set aside 3 tablespoons of this marinade.
- Add the rest of the marinade to the chicken in a large resealable bag. Seal and knead to coat evenly. Refrigerate for 30 minutes to 4 hours.
- To cook on the stovetop: Heat vegetable oil in a large skillet. Cook the chicken for 2-4 minutes per side until cooked through.
- For grilling: Preheat the grill to medium-high. Grill the chicken for 4-6 minutes per side, basting with the reserved marinade.
- Optional: Grill pineapple strips for 2-3 minutes per side, then finely dice them.
- In a bowl, combine diced pineapple, cilantro, jalapeno, and red onion. Add lime juice, cumin, salt, and pepper to taste. Toss gently.
- Slice or chop the chicken and serve over rice topped with pineapple salsa and diced avocado.
How to serve Pineapple Chicken and Rice
Pineapple Chicken and Rice can be served warm or at room temperature. Use a generous scoop of coconut or cilantro lime rice as a base. Lay the sliced or chopped chicken on top, and add a healthy portion of pineapple salsa and diced avocado for added flavor and freshness.
How to store Pineapple Chicken and Rice
If you have leftovers, store them in an airtight container in the refrigerator. They will stay fresh for up to 3 days. For longer storage, the cooked chicken and salsa can be frozen for up to 3 months. Reheat the chicken in a skillet or microwave before serving, ensuring it is heated thoroughly.
Tips to make Pineapple Chicken and Rice
- For a spicier dish, add more jalapenos or use a spicy marinade.
- Feel free to grill vegetables alongside the chicken, such as bell peppers or zucchini, for extra flavor.
- Letting the chicken marinate longer can deepen the flavors, so consider marinating it overnight if you have the time.
Variation
You can swap the chicken for shrimp or tofu for a different twist. Adjust cooking times accordingly, as shrimp will cook much faster than chicken. You can also use other fruits like mango or papaya in place of pineapple for a unique flavor profile.
FAQs
1. Can I use thighs instead of breasts for this recipe?
Yes, boneless, skinless chicken thighs are a great option. They are flavorful and stay moist when cooked.
2. Can I make this dish vegetarian?
Absolutely! Substitute chicken with firm tofu or your favorite plant-based protein. Ensure to adjust cooking times as needed.
3. What can I use instead of lime?
If you don’t have limes, lemon juice can also work well for a similar tangy flavor in the marinade.
Pineapple Chicken and Rice
Ingredients
Method
- Trim the chicken and slice the breasts in half widthwise. Pound them to an even thickness using a meat mallet or the bottom of a pan.
- In a small bowl, whisk together olive oil, lime zest, lime juice, minced garlic, honey, cumin, coriander, salt, and pepper. Set aside 3 tablespoons of this marinade.
- Add the rest of the marinade to the chicken in a large resealable bag. Seal and knead to coat evenly. Refrigerate for 30 minutes to 4 hours.
- To cook on the stovetop: Heat vegetable oil in a large skillet. Cook the chicken for 2-4 minutes per side until cooked through.
- For grilling: Preheat the grill to medium-high. Grill the chicken for 4-6 minutes per side, basting with the reserved marinade.
- Optional: Grill pineapple strips for 2-3 minutes per side, then finely dice them.
- In a bowl, combine diced pineapple, cilantro, jalapeno, and red onion. Add lime juice, cumin, salt, and pepper to taste. Toss gently.
- Slice or chop the chicken and serve over rice topped with pineapple salsa and diced avocado.