Introduction

This Spicy Pineapple Glazed Chicken with Fresh Pineapple Salsa brings together a perfect balance of sweet and heat. Tender chicken pieces are marinated and cooked in a tangy glaze, then topped with a bright, refreshing pineapple salsa. It’s a vibrant dish that’s sure to brighten any weeknight dinner.

Spicy Pineapple Glazed Chicken with Fresh Pineapple Salsa: Sweet Heat Done Right Recipe - Recipe Image

Ingredients

1 1/2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
1/3 cup low-sodium soy sauce
1/3 cup pineapple juice
2 tablespoons brown sugar
2 tablespoons ketchup
1 to 2 teaspoons chili garlic sauce
1 small shallot, finely chopped
4 cloves garlic, minced
1 tablespoon freshly grated ginger
Pinch of red pepper flakes
2 tablespoons olive oil
1/4 cup chopped fresh cilantro
1 tablespoon toasted sesame seeds

For the Pineapple Salsa:

2 cups fresh pineapple chunks
1/2 small shallot, finely chopped
1 jalapeño, seeded if desired and finely chopped
Juice of 1 lime
2 tablespoons fresh thyme leaves
1 avocado, diced

Instructions

Step 1: In a medium bowl, whisk together soy sauce, pineapple juice, brown sugar, ketchup, chili garlic sauce, shallot, garlic, ginger, and red pepper flakes.
Step 2: Place chicken in a large bowl and pour one-third of the sauce over it. Toss to coat and marinate for at least 15 minutes or up to 4 hours refrigerated. Reserve the remaining sauce.
Step 3: In another bowl, combine pineapple chunks, shallot, jalapeño, lime juice, and thyme. Fold in the avocado just before serving to keep it fresh.
Step 4: Heat olive oil in a large skillet over medium-high heat.
Step 5: Add the marinated chicken in a single layer and cook for 4 to 5 minutes per side until golden and cooked through.
Step 6: Reduce heat to medium and pour in the reserved sauce. Simmer for 4 to 5 minutes until the sauce thickens and becomes glossy.
Step 7: Remove from heat, stir in the chopped cilantro, and sprinkle with toasted sesame seeds.
Step 8: Serve the chicken over warm rice and top with the fresh pineapple salsa.

Tips & Variations

For a milder dish, reduce or omit the chili garlic sauce and red pepper flakes.
Try substituting chicken thighs for extra juiciness and flavor.
Add finely chopped mint or basil to the salsa for a fresh twist.
Serve with quinoa or cauliflower rice for a gluten-free option.
Toast the sesame seeds yourself for a deeper nutty flavor.

Storage

Store any leftover chicken and salsa separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet over medium heat to maintain moisture. The salsa is best served fresh but can be kept chilled for up to a day; avoid storing it longer to keep the avocado from browning.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can marinate the chicken up to 4 hours ahead and have the salsa prepped in advance, but add the avocado just before serving to keep it fresh.

What if I don’t have fresh pineapple?

Fresh pineapple is best for the salsa’s texture and flavor, but you can use canned pineapple chunks drained well in a pinch. Adjust the lime juice to balance the sweetness.

Spicy Pineapple Glazed Chicken with Fresh Pineapple Salsa: Sweet Heat Done Right Recipe

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4.6 from 114 reviews

Spicy Pineapple Glazed Chicken with Fresh Pineapple Salsa is a vibrant dish that combines sweet and spicy flavors perfectly. Tender bite-sized chicken pieces are marinated and cooked in a tangy pineapple glaze, then served with a fresh, zesty pineapple salsa featuring avocado and jalapeño. This recipe offers a delightful balance of heat, sweetness, and freshness, ideal for a satisfying weeknight dinner or entertaining guests.

Author: zara
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Fusion
Diet: Halal

Ingredients

Scale

For the Chicken and Glaze

1 1/2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
1/3 cup low-sodium soy sauce
1/3 cup pineapple juice
2 tablespoons brown sugar
2 tablespoons ketchup
1 to 2 teaspoons chili garlic sauce
1 small shallot, finely chopped
4 cloves garlic, minced
1 tablespoon freshly grated ginger
Pinch of red pepper flakes
2 tablespoons olive oil
1/4 cup chopped fresh cilantro
1 tablespoon toasted sesame seeds

For the Pineapple Salsa

2 cups fresh pineapple chunks
1/2 small shallot, finely chopped
1 jalapeño, seeded if desired and finely chopped
Juice of 1 lime
2 tablespoons fresh thyme leaves
1 avocado, diced

Instructions

Make the Marinade: In a medium bowl, whisk together soy sauce, pineapple juice, brown sugar, ketchup, chili garlic sauce, shallot, garlic, ginger, and red pepper flakes until well combined.
Marinate the Chicken: Place the chicken pieces in a large bowl and pour one-third of the marinade over them. Toss well to coat thoroughly. Cover and refrigerate for at least 15 minutes or up to 4 hours. Reserve the remaining marinade for later use.
Prepare the Pineapple Salsa: In a separate bowl, combine fresh pineapple chunks, chopped shallot, jalapeño, lime juice, and fresh thyme leaves. Gently fold in the diced avocado just before serving to keep it fresh.
Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add marinated chicken pieces in a single layer. Cook for about 4 to 5 minutes on each side, until golden brown and cooked through.
Glaze the Chicken: Reduce heat to medium and pour the reserved marinade over the cooked chicken. Let it simmer gently for 4 to 5 minutes, stirring occasionally, until the sauce thickens and becomes glossy.
Finish the Dish: Remove the skillet from heat. Stir in the chopped fresh cilantro and sprinkle toasted sesame seeds over the chicken for a flavorful finish.
Serve: Plate the glazed chicken over warm cooked rice and top with the fresh pineapple salsa for a perfect balance of sweet heat and freshness.

Notes

Marinating the chicken longer deepens flavor but even 15 minutes works well.
Adjust chili garlic sauce amount based on your spice tolerance.
For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
The pineapple salsa can be made ahead but add avocado just before serving to prevent browning.
Use fresh pineapple for the best flavor; canned pineapple can add unwanted syrupiness.
This dish pairs well with jasmine or basmati rice.

Keywords: spicy pineapple chicken, pineapple glazed chicken, fresh pineapple salsa, sweet and spicy chicken, quick chicken recipes, skillet chicken dish