Ah, the tantalizing dance of flavors! Imagine biting into a bowl where sweet and savory perform a harmonious duet—like a culinary ballet. This caramelized pineapple chicken bowl might just be the dinner you’ve been daydreaming about, blending the tropical juiciness of pineapple with the comforting embrace of perfectly cooked chicken. It’s like the unexpected plot twist in a movie where everything suddenly makes delicious sense.
Steps
- Prepare chicken by trimming excess fat and cutting large breasts in half for even thickness. Use a meat mallet to ensure uniformity without flattening completely, then place in a large resealable bag.
- In a bowl, mix olive oil, lime zest, lime juice, minced garlic, honey, cumin, coriander, salt, and pepper. Reserve three tablespoons of this mixture and pour the rest over the chicken in the bag, then refrigerate for 30 minutes to 3 hours.
- Preheat a grill or grill pan to medium-high heat and oil the grates to prevent sticking. Grill the pineapple slices until lightly charred, about 2-3 minutes per side, then set aside to cool before dicing.
- Remove chicken from marinade and discard the leftover liquid. Grill chicken for 4-6 minutes per side, basting with the reserved marinade, until the internal temperature reaches 165°F. Allow chicken to rest under foil.
- While chicken cooks, prepare the salsa by combining diced pineapple, cilantro, jalapeno, red onion, lime juice, cumin, salt, and pepper. Adjust seasonings to taste.
- Serve the sliced or chopped chicken over coconut rice or cilantro-lime rice, topped with a generous portion of the pineapple salsa. Enjoy your meal!
Ingredients
- 1-1/2 pounds boneless, skinless chicken breasts or thighs
- 1/4 cup olive oil
- 2 limes (zest and juice)
- 2 teaspoons minced garlic
- 2 teaspoons honey
- 2-1/2 teaspoons ground cumin
- 1 teaspoon ground coriander
- Salt and pepper to taste
- Vegetable oil for greasing grill/grill pan
- 3 cups diced pineapple (about 18 ounces)
- 1 cup loosely packed cilantro, finely diced
- 2 tablespoons finely diced jalapeño
- 1/2 cup diced red onion
- 1 lime, juiced
- 1/4 teaspoon ground cumin
- 1 large avocado, finely diced
- Coconut rice, cilantro-lime rice, or quinoa
Nutritional Values
Calories: 1956kcal | Carbohydrates: 116g | Protein: 156g | Fat: 104g | Saturated Fat: 16g | Cholesterol: 436mg | Sodium: 824mg | Potassium: 4308mg | Fiber: 24g | Sugar: 68g | Vitamin A: 848IU | Vitamin C: 300mg | Calcium: 212mg | Iron: 8mg
FAQ
- Can I use canned pineapple instead of fresh?
- While fresh pineapple adds a unique sweetness and texture when grilled, you can substitute it with canned pineapple if needed. However, ensure you drain it well to avoid excess moisture.
- How long should I marinate the chicken?
- For the best flavor, marinate the chicken for at least 30 minutes, but ideally 2-3 hours. Avoid marinating for more than 6 hours, as the acidity from the lime can start to “cook” the chicken.
- What are some alternative cooking methods for Pineapple Chicken?
- Apart from grilling, you can bake the chicken in a preheated oven at 425°F for about 18 minutes or sauté it over medium-high heat for 4-6 minutes per side. Another option is using a slow cooker to cook and shred the chicken before topping it with salsa.
- How should I store leftovers?
- Store the pineapple chicken in an airtight container in the refrigerator for up to 3-4 days. The salsa should be kept in the fridge and is best used within 1-2 days.
- What can I serve with Pineapple Chicken?
- Pineapple Chicken pairs well with coconut rice, cilantro-lime rice, or quinoa, providing a complete and flavorful meal.
Tips
- Even Out Chicken Thickness: To ensure uniform cooking and better flavor absorption, slice or pound the chicken to an even thickness before marinating.
- Oil Grill Grates: To prevent sticking and achieve a good sear, generously oil the grill grates before cooking the chicken and pineapple.
- Use Pre-cut Pineapple: Save preparation time by using pre-cut pineapple, which won’t significantly increase the cost and still provides great flavor for the salsa.
- Rest the Chicken: After grilling, let the chicken rest under foil to allow the juices to redistribute, enhancing tenderness and flavor.
Equipment
- Grill or Grill Pan – Essential for grilling the chicken and pineapple.
- Meat Mallet – Useful for pounding chicken to an even thickness.
- Juicer – Handy for efficiently extracting lime juice.
- Tongs – Useful for handling the chicken and pineapple on the grill.
- Large Resealable Plastic Bags – For marinating the chicken.
- Basting Brush – To apply the marinade to the chicken while grilling.