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 teaspoon)
- 1/4 cup lime juice (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 1/2 teaspoon salt and 1/2 teaspoon pepper)
- Vegetable oil for greasing grill or grill pan
Pineapple Salsa
- 3 cups diced pineapple (about 18 ounces, most of 1 pineapple)
- 1 cup loosely packed cilantro, finely diced
- 2 tablespoons finely diced jalapeño
- 1/2 cup diced red onion
- 2 tablespoons lime juice (from about 1 lime)
- 1/4 teaspoon ground cumin
- Salt and pepper to taste (about 1/4 teaspoon salt and pinch of pepper)
- Optional: 1 teaspoon honey (for added sweetness)
- Optional: drizzle of olive oil (for richness)
Other Ingredients
- 1 large avocado, finely sliced or diced
- Coconut rice (prepared separately, enough for 4 servings)
Instructions
- Prepare Chicken: Trim any excess fat from the chicken breasts or thighs. Slice the chicken breasts in half widthwise and evenly pound them to a consistent thickness using a meat mallet or the bottom of a heavy pan. The thickness should be even but not flattened completely.
- Make Marinade: In a small bowl, whisk together olive oil, lime zest, lime juice, minced garlic, honey, 2-1/2 teaspoons ground cumin, ground coriander, salt, and pepper. Reserve 3 tablespoons of this marinade for basting during grilling.
- Marinate Chicken: Place the chicken pieces into a large resealable bag or container. Pour the remaining marinade over the chicken, seal the bag, and knead gently to evenly coat. Refrigerate for at least 30 minutes and up to 2–3 hours, not exceeding 4 hours to maintain texture.
- Preheat Grill or Grill Pan: Heat the grill or grill pan to medium-high heat, about 400°F. Lightly oil the grill grates using a paper towel soaked in vegetable oil held with tongs to prevent sticking.
- Grill Pineapple (Optional): Rub pineapple strips with 1–2 teaspoons of vegetable oil. Grill for 2–3 minutes on each side until lightly charred, then remove and let cool before finely dicing for the salsa.
- Grill Chicken: Remove the chicken from the marinade, discarding the used marinade. Grill the chicken for 4–6 minutes per side or until the internal temperature reaches 160°F. Baste the chicken with the reserved marinade while grilling and after flipping. When done, transfer to a plate, cover loosely with foil, and let rest for 5 minutes.
- Make Salsa: In a large bowl, combine diced grilled pineapple, cilantro, jalapeño, red onion, lime juice, ground cumin, salt, and pepper. Toss gently to combine. Taste and adjust seasoning as desired, adding a drizzle of honey for sweetness or olive oil for richness if preferred.
- Serve Over Rice: Slice or chop the rested grilled chicken. Serve it atop prepared coconut rice, topped with the fresh pineapple salsa and diced avocado. Enjoy this vibrant, flavorful dish warm.
Notes
- For stovetop cooking instead of grilling: Heat a grill pan or cast iron skillet over medium-high heat and cook the marinated chicken similarly, about 4-6 minutes per side until cooked through.
- Using fresh pineapple enhances the sweetness and texture of the salsa, but canned pineapple can be a substitute if needed.
- The reserved marinade used for basting should not be consumed raw as it has been in contact with raw chicken; cook thoroughly on the grill for safety.
- Coconut rice can be made by substituting some or all of the cooking water with coconut milk and cooking jasmine rice for a fragrant accompaniment.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Fusion, American with tropical influences
