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Pineapple Chicken and Rice

A delightful dish that combines the sweetness of pineapple, the savoriness of chicken, and fresh herbs, perfect for family dinners or gatherings.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Tropical
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 1/4 cup olive oil
  • 2 units limes zest and juice
  • 2 teaspoons minced garlic
  • 2 teaspoons honey
  • 2.5 teaspoons ground cumin divided
  • 1 teaspoon ground coriander
  • Salt and pepper to taste
  • Vegetable oil for greasing grill or grill pan
For the Salsa
  • 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)
For Serving
  • Coconut rice or cilantro lime rice or quinoa optional

Method
 

Preparation
  1. 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.
  2. 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.
  3. 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.
Cooking
  1. To cook on the stovetop: Heat vegetable oil in a large skillet. Cook the chicken for 2-4 minutes per side until cooked through.
  2. For grilling: Preheat the grill to medium-high. Grill the chicken for 4-6 minutes per side, basting with the reserved marinade.
  3. Optional: Grill pineapple strips for 2-3 minutes per side, then finely dice them.
Salsa Preparation
  1. In a bowl, combine diced pineapple, cilantro, jalapeno, and red onion. Add lime juice, cumin, salt, and pepper to taste. Toss gently.
Serving
  1. Slice or chop the chicken and serve over rice topped with pineapple salsa and diced avocado.

Notes

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.