Grilled Pineapple Chicken with Cilantro-Lime Salsa and Coconut Rice Recipe
This Pineapple Chicken and Rice recipe combines tender grilled chicken marinated in zesty lime and aromatic spices with a fresh pineapple salsa and creamy avocado. Served over fluffy coconut rice, it’s a tropical-inspired dish perfect for a flavorful and satisfying meal.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: Fusion / Tropical
Ingredients
Chicken and Marinade
- 1-1/2 pounds boneless, skinless chicken breasts (or thighs)
- 1/4 cup olive oil
- Zest of 1 lime (about 1 tsp)
- 1/4 cup lime juice (from about 2 limes)
- 2 teaspoons minced garlic
- 2 teaspoons honey
- 2-1/2 teaspoons ground cumin (divided)
- 1 teaspoon ground coriander
- Salt and pepper to taste (about 3/4 tsp total divided)
- Vegetable oil for greasing grill or grill pan
Pineapple Salsa
- 3 cups diced pineapple (about 18 ounces, most of 1 medium pineapple)
- 1 cup loosely packed cilantro, finely diced
- 2 tablespoons finely diced jalapeño
- 1/2 cup diced red onion
- 2 tablespoons fresh lime juice
- 1/4 teaspoon ground cumin
- Salt and pepper to taste (about 1/4 tsp salt and pinch of pepper)
- Drizzle of honey (optional, for sweetness)
- Drizzle of olive oil (optional, for richness)
Toppings & Serving
- 1 large avocado, finely sliced or diced
- Cooked coconut rice (quantity as desired)
Instructions
- Prepare Chicken: Trim any excess fat from the chicken and slice breasts in half widthwise. Use a meat mallet or the bottom of a pan to pound the chicken to an even thickness—this ensures even cooking but do not flatten it too much.
- Make Marinade: In a small bowl, whisk together olive oil, lime zest, lime juice, garlic, honey, cumin, coriander, salt, and pepper. Reserve 3 tablespoons of this marinade for basting later.
- Marinate Chicken: Place the chicken in a large resealable bag and pour the remaining marinade over it. Seal the bag and knead to coat the chicken evenly. Refrigerate for at least 30 minutes and up to 2–3 hours, but no longer than 4 hours.
- Preheat Grill: Heat a grill or grill pan to medium-high (about 400°F). Use a paper towel soaked in vegetable oil and tongs to oil the grates well to prevent sticking.
- Grill Pineapple (Optional): Rub pineapple strips with 1–2 teaspoons vegetable oil. Grill for 2–3 minutes on each side until lightly charred. Remove, let cool slightly, and then finely dice for the salsa.
- Grill Chicken: Remove chicken from marinade and discard leftover marinade. Grill the chicken for 4–6 minutes on each side until internal temperature reaches 160°F. Baste the chicken with the reserved marinade during grilling and right after flipping. Once cooked, transfer to a plate, loosely cover with foil, and let rest for 5 minutes before slicing.
- Make Salsa: In a large bowl, combine diced pineapple, cilantro, jalapeño, and red onion. Add lime juice, cumin, salt, and pepper. Toss gently and taste; adjust seasoning as needed. Add a drizzle of honey for extra sweetness or olive oil for richness if desired.
- Serve Over Rice: Slice or chop the rested chicken and serve it over cooked coconut rice. Top with the fresh pineapple salsa and diced avocado. Enjoy your tropical-inspired meal!
Notes
- Note 1: To prepare fresh pineapple, peel and dice about 18 ounces (most of one medium pineapple) for the salsa.
- Note 2: Choose a ripe avocado that is slightly soft to the touch for the best creamy texture.
- Note 3: To cook on stovetop instead of grill, heat a grill pan or skillet over medium-high heat, grease well, and cook chicken for about 4-6 minutes per side until done.
- Marinating the chicken for longer improves flavor; do not exceed 4 hours to avoid texture issues.
- Ensure chicken reaches an internal temperature of 160°F for safe consumption.
