Grilled Pineapple Chicken with Cilantro Lime Rice and Salsa Recipe

Introduction

This Grilled Pineapple Chicken and Rice is a vibrant and flavorful dish perfect for warm evenings. The sweet and tangy pineapple pairs beautifully with juicy chicken thighs, all served over steaming rice with a fresh, zesty salsa. It’s a quick way to bring tropical flair to your weeknight dinner.

Ingredients

• 1/2 cup pineapple juice
• 1 tablespoon lime juice
• 1/4 cup low-sodium soy sauce
• 2 teaspoons grated fresh ginger
• 2 medium cloves garlic, minced
• 3 tablespoons honey or agave nectar
• 2 teaspoons cornstarch, mixed with 1 tablespoon water
• 1 1/2 lbs boneless skinless chicken thighs
• 1/2 medium fresh pineapple, center removed and cut into 1/2-inch planks
• 2 medium tomatoes, cut into 1/4-inch cubes
• 1 medium jalapeno, minced
• 3 tablespoons minced fresh cilantro
• 2 tablespoons lime juice
• Salt and pepper to taste
• 4 cups hot cooked rice
• Additional cilantro and lime wedges for garnish

Instructions

1. Step 1: In a shallow large bowl, whisk together pineapple juice, lime juice, soy sauce, grated ginger, minced garlic, honey (or agave), and the cornstarch mixture until combined.
2. Step 2: Add the chicken thighs to the marinade, turning to coat evenly. Cover and refrigerate for at least 2 hours or up to 12 hours for best flavor.
3. Step 3: Preheat your outdoor grill to 400°F or prepare a large skillet on the stovetop by greasing it well. Remove the chicken from the marinade and pat dry, reserving the marinade for later.
4. Step 4: Arrange chicken and pineapple planks on the grill or in the skillet. Cook, turning occasionally, until the pineapple is nicely charred and chicken reaches an internal temperature of 165°F. If cooking on the stovetop, do this in batches and add oil as needed.
5. Step 5: Pour the reserved marinade into a small saucepan and bring to a simmer over medium heat. Reduce the heat to medium-low and let it simmer for 5 minutes, stirring occasionally. Remove from heat and set aside.
6. Step 6: Transfer grilled pineapple to a cutting board and finely chop into 1/4-inch cubes. In a large bowl, mix the pineapple with diced tomatoes, minced jalapeno, fresh cilantro, and lime juice. Season with salt and pepper to taste to create the salsa.
7. Step 7: Slice the grilled chicken thinly on a cutting board. Divide the hot rice into four serving bowls, top with sliced chicken, and drizzle with the reduced marinade. Spoon the pineapple salsa over the top.
8. Step 8: Garnish each bowl with additional cilantro and lime wedges. Serve immediately and enjoy your tropical-inspired meal!

Tips & Variations

• Marinate the chicken overnight for even deeper flavor.
• For a spicier salsa, leave some jalapeno seeds in or add a dash of hot sauce.
• Swap chicken thighs for boneless chicken breasts if you prefer leaner meat.
• Use cauliflower rice as a low-carb alternative to traditional rice.
• Grill pineapple on skewers to make serving easier and add a fun presentation.

Storage

Store leftover grilled chicken, pineapple salsa, and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and rice gently in the microwave or on the stovetop until warmed through. Add fresh salsa and garnish after reheating for best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pineapple for this recipe?

Fresh pineapple is best for grilling because it holds its shape and caramelizes nicely, but you can use drained canned pineapple slices if fresh is unavailable. Grilling time may be shorter since canned pineapple is softer.

What if I don’t have a grill?

You can use a well-greased stovetop skillet or grill pan to cook both the chicken and pineapple. Cook in batches if needed and ensure the chicken reaches the safe internal temperature of 165°F.

Grilled Pineapple Chicken with Cilantro Lime Rice and Salsa Recipe

Print Recipe

★★★★★

4.4 from 102 reviews

A vibrant and flavorful recipe featuring juicy grilled pineapple and tender marinated chicken thighs served over hot cooked rice, topped with a zesty grilled pineapple salsa. Perfect for a fresh and tropical meal with a balance of sweet, tangy, and savory elements.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 40 minutes (including marinating time)
• Yield: 4 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: American with Tropical Influences

Ingredients

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Marinade and Chicken

• 1/2 cup pineapple juice
• 1 tablespoon lime juice
• 1/4 cup low-sodium soy sauce
• 2 teaspoons grated fresh ginger
• 2 medium cloves garlic, minced
• 3 tablespoons honey or agave nectar
• 2 teaspoons cornstarch, mixed with 1 tablespoon water
• 1–1/2 lbs boneless skinless chicken thighs
• 1/2 medium fresh pineapple, center removed and cut into 1/2-inch planks

Grilled Pineapple Salsa

• 2 medium tomatoes, cut into 1/4-inch cubes
• 1 medium jalapeno, minced
• 3 tablespoons minced fresh cilantro
• 2 tablespoons lime juice
• Salt and pepper to taste

Serving

• 4 cups hot cooked rice
• Additional cilantro and lime wedges for garnish

Instructions

1. Prepare Marinade: In a shallow large bowl, whisk together pineapple juice, lime juice, soy sauce, grated ginger, minced garlic, honey or agave nectar, and the cornstarch mixture until well combined.
2. Marinate Chicken: Add the boneless skinless chicken thighs to the marinade, turning to evenly coat each piece. Cover and refrigerate for at least 2 hours or up to 12 hours to enhance flavor and tenderness.
3. Preheat Grill or Skillet: If grilling outdoors, preheat the grill to 400°F. Alternatively, prepare a large skillet on the stovetop by greasing it well to prevent sticking.
4. Grill Chicken and Pineapple: Remove chicken from marinade and pat dry using paper towels (reserve marinade). Arrange chicken and pineapple planks on the grill or skillet. Cook, turning occasionally, until the pineapple is nicely charred and the chicken reaches an internal temperature of 165°F. If cooking on stovetop, do so in batches, adding oil as needed to prevent sticking.
5. Simmer Marinade: Pour the reserved marinade into a small saucepan. Bring it to a simmer over medium heat, then reduce to medium-low and cook for 5 minutes, stirring occasionally until slightly thickened. Remove from heat and set aside.
6. Make Grilled Pineapple Salsa: Transfer the grilled pineapple to a cutting board and finely chop into 1/4-inch cubes. In a large bowl, combine chopped pineapple, diced tomatoes, minced jalapeno, fresh cilantro, and lime juice. Season the salsa with salt and pepper to taste.
7. Slice Chicken and Assemble Bowls: Transfer the grilled chicken to a cutting board and thinly slice it. Divide the hot cooked rice evenly between 4 serving bowls. Top each bowl with sliced chicken and drizzle with the reduced marinade sauce. Spoon the grilled pineapple salsa over the top.
8. Garnish and Serve: Garnish servings with additional fresh cilantro and lime wedges. Serve immediately for the freshest taste and enjoy your tropical grilled pineapple chicken and rice meal!

Notes

• Marinating the chicken for longer than 2 hours enhances flavor and tenderness, but avoid exceeding 12 hours to prevent texture issues.
• If you do not have access to a grill, a well-greased skillet on the stovetop is a perfect alternative.
• Adjust the jalapeno amount based on your preferred spice level.
• Use low-sodium soy sauce to keep the sodium content moderate.
• Ensure chicken is cooked to an internal temperature of 165°F for safe consumption.
• Leftover marinade must be boiled to eliminate any raw chicken bacteria before serving as a sauce.

Keywords: Grilled Chicken, Pineapple Chicken, Tropical Chicken, Chicken and Rice, Grilled Pineapple Salsa, Summer Meal, Healthy Dinner