Sweet Pineapple Glazed Chicken

This pineapple chicken recipe transforms ordinary chicken into a tropical delight with just a quick marinade and a vibrant pineapple salsa. The combination of juicy grilled chicken with sweet and tangy pineapple creates a perfect balance of flavors that will transport your taste buds to an island paradise.

I first made this recipe for a summer gathering when I wanted something beyond the usual barbecue fare. The bright colors and tropical flavors had everyone asking for the recipe, and it's now become my signature dish when hosting outdoor dinners.

Ingredients

• Boneless skinless chicken breasts or thighs: 1½ pounds gives you perfect portions and either cut works beautifully
• Olive oil: provides moisture and helps the spices adhere to the chicken
• Fresh limes: their zest and juice bring essential brightness to both the marinade and salsa
• Minced garlic: adds aromatic depth without overpowering the other flavors
• Honey: balances the acidity with just a touch of sweetness
• Ground cumin and coriander: create a warm spice profile that complements the tropical elements
• Fresh pineapple: choose one that smells sweet at the stem end and has a slight give when pressed
• Cilantro: adds herbaceous notes that pair perfectly with the tropical theme
• Jalapeño: provides a gentle heat that can be adjusted to your preference
• Red onion: offers a sharp contrast to the sweet pineapple
• Avocado: its creamy texture brings everything together

Step-by-Step Instructions

Prep the Chicken:

Trim any excess fat from your chicken breasts and slice them in half widthwise to create thinner cutlets. Pound them gently to ensure even thickness about half an inch throughout. This ensures they cook quickly and evenly without drying out.

Create the Marinade:

In a small bowl combine olive oil, lime zest, lime juice, minced garlic, honey, cumin, coriander, salt, and pepper. The marinade does double duty, first as a flavor infusion for the chicken and later as a basting liquid during grilling. Be sure to set aside 3 tablespoons before adding the rest to the chicken.

Marinate the Chicken:

Place the chicken in a resealable bag and pour in the marinade. Seal the bag and massage to ensure every piece is well coated. Refrigerate for at least 30 minutes but no longer than 4 hours as the lime juice can start to break down the protein.

Prepare the Grill:

Heat your grill or grill pan to medium high around 400°F. Properly oil the grates by soaking a paper towel in vegetable oil and using tongs to rub it across the surface. This prevents sticking and helps achieve those beautiful grill marks.

Grill the Pineapple:

For enhanced flavor, brush pineapple strips with a light coating of oil and grill for 2 to 3 minutes per side. The caramelization intensifies the sweetness and adds a smoky dimension that elevates the entire dish.

Grill the Chicken:

Remove chicken from marinade and place on the hot grill. Cook for 4 to 6 minutes per side, basting with the reserved marinade as it cooks. The chicken is done when it reaches an internal temperature of 160°F. Let it rest, covered loosely with foil, for 5 minutes to allow juices to redistribute.

Make the Pineapple Salsa:

While the chicken rests, combine the diced pineapple, cilantro, jalapeño, red onion, lime juice, cumin, salt, and pepper in a bowl. Toss gently to combine all ingredients without crushing the pineapple. The salsa should be bright, colorful, and have a balance of sweet, tangy, and spicy elements.

Serve and Enjoy:

Slice the rested chicken and serve over coconut rice or cilantro lime rice. Top generously with the pineapple salsa and diced avocado for a complete meal that looks as good as it tastes.

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The grilled pineapple is truly the secret star of this recipe. The first time I made this I almost skipped grilling the pineapple thinking it was an unnecessary step but the caramelization that happens on the grill transforms the fruit completely. My family now requests double portions of the grilled pineapple salsa just to have extra with chips the next day.

Make Ahead Options

This recipe works beautifully for entertaining because several components can be prepared in advance. The marinade can be mixed up to 24 hours ahead and stored in the refrigerator. The pineapple salsa without the avocado can be made up to 8 hours ahead and refrigerated. Just add the avocado right before serving to prevent browning. The chicken itself can be grilled up to a day ahead, reheated gently, and still taste fantastic.

Perfect Pairings

While this dish is delicious on its own, pairing it with the right sides takes it to the next level. Coconut rice provides a subtle sweetness that complements the tropical theme. For a lighter option, serve with a simple green salad dressed with lime vinaigrette. If you want to lean into the tropical theme, consider adding black beans with a touch of cumin or plantain chips on the side.

Customization Options

This recipe is wonderfully adaptable to various dietary needs and preferences. For a lower carb version, serve over cauliflower rice instead of regular rice. If you prefer less heat, remove the jalapeño seeds or substitute with a milder pepper like poblano. For a vegetarian adaptation, the marinade works beautifully on firm tofu or hearty vegetables like cauliflower steaks or portobello mushrooms. The pineapple salsa can be made with mango or peaches when pineapple isn't in season.

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Recipe Questions

→ Can I use chicken thighs instead of breasts?

Yes! This dish works beautifully with either boneless skinless chicken breasts or thighs. Thighs typically have more flavor and stay juicier, but may require slightly longer cooking time. Just ensure they reach an internal temperature of 165°F.

→ Is grilling the pineapple necessary?

Grilling the pineapple is optional but highly recommended. The caramelization intensifies the sweetness and adds a subtle smoky flavor that complements the chicken perfectly. If you're short on time, raw pineapple still makes a delicious salsa.

→ Can I make this dish without a grill?

Absolutely! As mentioned in note 3, you can easily cook this on the stovetop. Heat 2 tablespoons oil in a large nonstick skillet over high heat, let excess marinade drip off the chicken, and cook for 2-4 minutes per side until cooked through.

→ How spicy is this dish?

The heat level is mild to moderate, coming primarily from the jalapeño in the salsa. For less heat, remove the seeds and membranes from the jalapeño before dicing. For more heat, include the seeds or add a pinch of crushed red pepper flakes.

→ What can I serve with this besides rice?

While coconut or cilantro-lime rice pairs beautifully with these flavors, you have several options. Try serving with quinoa, cauliflower rice for a low-carb option, or alongside a simple green salad. The dish also works well with black beans or a tropical fruit salad as sides.

→ Can I prepare any components ahead of time?

Yes! You can marinate the chicken up to 4 hours in advance. The pineapple salsa can be prepared a few hours ahead, though add the avocado just before serving to prevent browning. You can also pre-grill the pineapple and refrigerate until ready to make the complete salsa.