Pineapple Chicken and Rice
Juicy cumin-lime marinated chicken with fresh pineapple salsa and creamy avocado over coconut rice. Big tropical flavor with simple weeknight effort.
Ingredients
Chicken & Marinade
- 1.5 lbs boneless skinless chicken breasts or thighs thighs stay juicier; pound breasts to even thickness
- 1/4 cup olive oil extra virgin
- 2 limes zest of 1, juice of both (about 1/4 cup juice)
- 2 tsp minced garlic fresh preferred
- 2 tsp honey
- 2.5 tsp ground cumin
- 1 tsp ground coriander
- salt and pepper to taste; about 1/2 tsp each for marinade
- vegetable oil for greasing grill or pan
Pineapple Salsa
- 3 cups fresh pineapple diced (about 18 oz or most of one whole ripe pineapple)
- 1 cup fresh cilantro loosely packed, finely diced
- 2 tbsp jalapeño finely diced; remove seeds for mild, keep for heat
- 1/2 cup red onion diced
- 1 lime freshly squeezed, about 2 tbsp juice
- 1/4 tsp ground cumin
For Serving
- 1 large avocado ripe but firm, sliced
- coconut rice or cilantro-lime rice or quinoa
Instructions
- Trim excess fat from chicken. If using breasts, slice each in half widthwise to create thinner cutlets. Pound each piece with a meat mallet or heavy pan bottom until roughly even in thickness.
- In a small bowl, whisk together olive oil, lime zest, lime juice, minced garlic, honey, ground cumin, ground coriander, salt and pepper. Reserve 3 tablespoons of marinade in a separate bowl for basting. Do not let it touch the raw chicken.
- Add chicken and remaining marinade to a large resealable bag. Seal and knead to coat evenly. Refrigerate for at least 30 minutes and up to 2 hours. Do not exceed 4 hours.
- While chicken marinates, combine diced pineapple, cilantro, jalapeño, and red onion in a large bowl. Add lime juice and ground cumin. Season with salt and pepper and toss gently. Taste and adjust. Cover and refrigerate until ready to serve.
- Heat grill or grill pan to medium-high (about 400°F). Oil the grates thoroughly using a paper towel soaked in vegetable oil held with tongs.
- Remove chicken from bag and discard used marinade. Place chicken on grill. Cook 4 to 6 minutes per side, brushing the top with reserved marinade before flipping, and again after. Chicken is done at an internal temperature of 160°F.
- Transfer chicken to a plate, cover loosely with foil, and rest for 5 minutes. Then slice or chop.
- Serve chicken over coconut rice. Top with a generous spoonful of pineapple salsa and fan sliced avocado alongside. Serve immediately.
Notes
No grill? Cook in a nonstick or cast iron skillet over high heat with 2 tbsp oil, 2 to 4 minutes per side. Brush with reserved marinade when done.
Grill the pineapple for extra flavor: cut into strips, rub with oil, grill 2 to 3 minutes per side until charred, then dice for the salsa.
Watery salsa? Drain excess liquid before plating. Dice pineapple fresh and serve within 2 hours.
No avocado? A spoonful of plain yogurt or a cilantro-lime drizzle works as a substitute.
Storage: Grilled chicken keeps 3 to 5 days in the fridge and freezes up to 3 months. Salsa is best fresh but keeps 1 to 2 days. Always add fresh avocado when serving leftovers.