Pineapple Chicken Rice

There’s something simply magical about the combination of Pineapple Chicken Rice. It brings back memories of summer barbecues, where the air is filled with laughter, sunshine, and the tantalizing aroma of freshly grilled chicken. I can still hear the sizzle as the chicken hits the grill, mingling with the sweet scent of pineapple, creating a melody of flavors that dances in the air. Whenever I whip up this dish, I’m transported back to those joyful moments, surrounded by friends and family. It’s the kind of meal that not only fills the belly but also warms the heart. The way the juicy chicken pairs with the sweet, tangy pineapple salsa is nothing short of blissful. Plus, it’s incredibly versatile; whether served at a backyard gathering or a cozy family dinner, it’s sure to impress and satisfy. Every bite of the Pineapple Chicken Rice reminds me of the simple pleasures in life—good food, good company, and unforgettable memories.

What to Buy for Pineapple Chicken Rice

When it comes to creating the perfect Pineapple Chicken Rice, the quality of your ingredients is paramount. Fresh, vibrant produce and high-quality chicken are essential in elevating the flavors of this dish. The key players, like juicy pineapple and aromatic spices, come together to create a meal that’s not just satisfying but also nourishing.

• 1 1/2 pounds boneless, skinless chicken breasts or thighs – This is the star of the dish, providing protein and a succulent texture.
• 1/4 cup olive oil – Used for marinating the chicken, it adds richness and helps to lock in moisture.
• 2 limes – Both the juice and zest provide acidity that brightens up the flavors.
• 2 teaspoons minced garlic – Adds depth and a savory note to the marinade.
• 2 teaspoons honey – Balances the acidity of the lime, enhancing the overall flavor profile.
• 2 1/2 teaspoons ground cumin – Offers a warm, earthy flavor that complements the other spices.
• 1 teaspoon ground coriander – Adds a citrusy note that pairs well with the pineapple.
• Salt and pepper – Essential for seasoning the dish to taste.
• Vegetable oil – Used for greasing the grill or grill pan.
• 3 cups diced pineapple (about 18 ounces) – The sweet and juicy addition that elevates the dish.
• 1 cup cilantro – Freshness that brightens up the salsa.
• 2 tablespoons finely diced jalapeño – Adds a spicy kick to the salsa.
• 1/2 cup diced red onion – Provides crunch and a slight sharpness.
• 1 lime – Extra juice to enhance the salsa.
• 1/4 teaspoon ground cumin – A hint for the salsa to tie the flavors together.
• 1 large avocado – Creamy texture that complements the dish.
• Coconut rice or cilantro-lime rice or quinoa – Optional, but great for serving.

Making This Pineapple Chicken Rice

Getting ready to make Pineapple Chicken Rice is a straightforward and rewarding process. You’ll start by marinating the chicken, then grilling it to perfection while preparing the salsa. Each step leads to a delightful end result that I know you’ll love.

1. First, trim the chicken and slice the breasts in half widthwise. Use a meat mallet or the bottom of a pan to pound them to an even thickness—this is key to ensuring that the chicken cooks evenly.
2. In a small bowl, whisk together the olive oil, 1 teaspoon of lime zest, lime juice, minced garlic, honey, ground cumin, ground coriander, and about half a teaspoon each of salt and pepper. This marinade is where the magic begins!
3. Set aside about 3 tablespoons of the marinade for later use. Then, add the remaining marinade to the chicken in a large resealable bag. Seal it and knead to coat the chicken evenly, ensuring every piece is well-covered.
4. Place the bag in the refrigerator and let the chicken marinate for at least 30 minutes, but if you have time, up to 2 to 3 hours is even better—just don’t exceed 4 hours.
5. When you’re ready to cook, heat your grill or grill pan to medium-high heat, around 400°F. Oil the grates well with a paper towel soaked in vegetable oil, using tongs to hold the towel securely.
6. If you want to grill the pineapple, now’s the time! Take pineapple strips and rub them with 1 to 2 teaspoons of vegetable oil. Grill for about 2 to 3 minutes per side until they’re lightly charred, which will enhance their sweetness.
7. Remove the chicken from the marinade (discard the marinade) and place it on the grill. Grill for 4 to 6 minutes per side, or until the internal temperature reaches 160°F. During grilling, baste with the reserved marinade after flipping.
8. Once cooked, transfer the chicken to a plate, cover loosely with foil, and let it rest for 5 minutes before slicing it.
9. While the chicken is resting, prepare the pineapple salsa. In a large bowl, combine the diced pineapple, cilantro, jalapeño, and red onion. Add 2 tablespoons of lime juice, a bit of ground cumin, and season with salt and pepper to taste. Toss everything gently and taste to adjust the seasoning.
10. Slice or chop the chicken and serve it over your choice of rice, topped with the fresh pineapple salsa and diced avocado for a delightful finish. Enjoy your Pineapple Chicken Rice!

Change It Up

Feeling adventurous? Here are some creative ways to switch up your Pineapple Chicken Rice experience!

• Storage: Store any leftover chicken in an airtight container in the fridge. It should last for 3 to 5 days. Make sure to keep the salsa refrigerated and consume it within 1 to 2 days for optimal flavor.
• Freezing: You can freeze the marinated chicken before cooking for quick meals later. Just make sure to thaw it in the fridge before grilling.
• Variations: Experiment with different fruits in the salsa, such as mango or peach, for a fun twist.
• Serving Options: Try serving the Pineapple Chicken Rice in lettuce wraps for a refreshing, low-carb option.
• Spice Levels: Adjust the amount of jalapeño in the salsa to suit your spice preference.
• Rice Choices: Instead of standard rice, try using cauliflower rice or quinoa for a healthier alternative.

What Goes Well With This Pineapple Chicken Rice

• Grilled Vegetables: Side dishes like grilled zucchini or asparagus pair wonderfully with the Pineapple Chicken Rice.
• Salads: A fresh salad, such as a simple green salad with a vinaigrette, can complement the dish nicely.
• Special Occasions: This dish is perfect for summer barbecues, picnics, or even casual dinner parties.
• Storage Tips: Store leftovers in separate containers to keep the chicken and salsa fresh.
• Seasonal Pairings: Enjoy this dish in summer when fresh pineapple is in season for the best flavor.

FAQ

Conclusion

The Pineapple Chicken Rice is a harmonious blend of flavors that brings summer to your plate any time of year. It’s not just a meal; it’s a celebration of vibrant ingredients that nourish the body and soul. I encourage you to give this recipe a try—it’s sure to become a favorite in your household!

Pineapple Chicken Rice

The ultimate comfort food! Pineapple Chicken Rice combines succulent grilled chicken with sweet pineapple salsa for a flavor-packed dish. Perfect for a quick weeknight dinner or a summer barbecue, this recipe is sure to impress!

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Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 pounds pounds chicken breasts or thighs
• 1/4 cup cup olive oil
• 2 limes
• 2 teaspoons teaspoons minced garlic
• 2 teaspoons teaspoons honey
• 2 1/2 teaspoons teaspoons ground cumin
• 1 teaspoon teaspoon ground coriander
• to taste salt and pepper
• to grease vegetable oil for greasing grill/grill pan
• 3 cups cups diced pineapple 18 ounces, most of 1 pineapple; see note 1
• 1 cup cup cilantro measure loosely packed, then finely dice
• 2 tablespoons tablespoons finely diced jalapeño
• 1/2 cup cup diced red onion
• 1 lime
• 1/4 teaspoon teaspoon ground cumin
• 1 large avocado finely sliced or diced, see note 2
• Coconut rice or cilantro-lime rice or quinoa optional, for serving

Equipment

• Grill
• Grill Pan
• Large pan

Method

 

1. 1. 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.)
2. 2. In a small bowl, whisk together olive oil, 1 tsp lime zest, ¼ cup lime juice, minced garlic, honey, ground cumin, ground coriander, and about ½ tsp each salt and pepper. Set aside 3 tablespoons of the marinade.
3. 3. 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).
4. 4. 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).
5. 5. Optional: Grill Pineapple. 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.
6. 6. 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.
7. 7. In a large bowl, combine diced pineapple, cilantro, jalapeño, and red onion. Add 2 tbsp lime juice, ground 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.
8. 8. Slice or chop the chicken. Serve over rice with pineapple salsa and diced avocado on top. Enjoy!

Notes

• Tip 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!
• Tip 2: A ripe avocado adds creamy texture. If you skip the avocado but want something creamy, add a cilantro-lime sauce.
• Tip 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.
• Tip 4: 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.

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Meet Blaire Holloway

Taking traditional feast recipes and giving them a modern, vibrant twist is what drives me. I want to keep your menu exciting and fresh. I handled the cooking and photography for this recipe, working to bridge the gap between classic comfort and contemporary flavor for your table.