Why You’ll Love this Grilled Chicken Pineapple
Because this grilled chicken pineapple recipe hits all the right notes, you’re going to find yourself making it on repeat. I mean, what’s not to love about tender, juicy chicken swimming in sweet pineapple juice? It’s like vacation on a plate.
Plus, that lime marinade adds just enough tang to keep things interesting.
What Ingredients are in Grilled Chicken Pineapple?
This grilled chicken pineapple recipe comes together with ingredients you can find at any grocery store, though you’ll want to pick up a fresh pineapple for the best flavor. The ingredient list might look long, but most of these are pantry staples you probably already have tucked away in your kitchen.
For the Chicken:
- 3 1/2-4 lbs skinless chicken, cut into serving pieces
- 1 ripe pineapple, peeled, cored and chopped (save that juice!)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 fluid ounces lime juice
- 4 fluid ounces olive oil
- 4 fluid ounces white vinegar
- Chicken stock (if necessary)
- Salt and pepper to taste
- 1/2 cup mixed salad greens for garnish
- Red pepper for garnish
For the Rice:
- 2 tablespoons shortening
- 2 cups rice
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 tomato, chopped
- 2 tablespoons peas
- 1/2 carrot, finely chopped
- 24 fluid ounces water
- 1 teaspoon Morton Lite Salt
The key to this recipe is using a properly ripe pineapple – it should smell sweet at the bottom and give slightly when pressed. Don’t worry if you can’t find Morton Lite Salt specifically; any salt will work just fine. The chicken stock is your backup plan if your pineapple doesn’t produce enough juice, which happens sometimes with less juicy fruit. When it comes to the chicken pieces, thighs and drumsticks work beautifully here since they stay tender during the long simmer, but breast pieces are fine too if that’s your preference.
How to Make this Grilled Chicken Pineapple
Making this grilled chicken pineapple is actually pretty straightforward once you get the hang of it, though I’ll admit the first time I read through the steps, I thought “wow, that’s a lot of moving parts.” But trust me, it’s worth every minute. Start by marinating your 3 1/2-4 lbs of skinless chicken pieces in 4 fluid ounces of lime juice and 2 cloves of minced garlic for two hours – this is where the magic begins, so don’t skip this step even if you’re tempted to rush things.
While that’s doing its thing, you can prep your pineapple (and seriously, save every drop of that juice because you’ll need it later). Once the chicken has had its lime bath, grill those pieces in a heavy skillet or on your barbecue until they’re nicely browned, then add your chopped pineapple, 1 medium finely chopped onion, 4 fluid ounces of olive oil, and 4 fluid ounces of white vinegar right into the same pan. For the ultimate searing experience, a cast iron grill pan delivers that perfect char and caramelization that makes all the difference in developing those deep, complex flavors.
Here’s where things get a little tricky – you need enough liquid to cover the chicken pieces, so if your pineapple didn’t give you enough juice (and sometimes they’re just stingy like that), add chicken stock until everything’s nicely submerged. Cover the whole thing up, drop the heat to low, and let it simmer for about 45 minutes until the chicken is tender enough to fall apart with a fork.
While that’s bubbling away, you can tackle the rice, which honestly might be the trickiest part of this whole recipe. Start by washing 2 cups of rice and letting it dry completely – I know, I know, it seems fussy, but wet rice won’t brown properly. Heat up 2 tablespoons of shortening in a pan, then add the rice and fry it until it’s well browned, stirring constantly because nobody wants burnt rice. Toss in your 1 chopped small onion and 1 chopped tomato, cook them slightly, then add 24 fluid ounces of water, 1 teaspoon of Morton Lite Salt, 2 tablespoons of peas, and 1/2 finely chopped carrot. Bring it all to a boil, then lower the heat and let it cook for 45 minutes until it’s perfectly tender.
Grilled Chicken Pineapple Substitutions and Variations
What happens when you’re halfway through this recipe and realize you’re missing half the ingredients? I’ve got you covered with these swaps.
Can’t find fresh pineapple? Canned works perfectly, just drain it first. No lime juice? Lemon’s your backup dancer.
Swap chicken thighs for breasts, or try this with firm fish like mahi-mahi.
What to Serve with Grilled Chicken Pineapple
Now that you’ve got your flavor options sorted, let’s talk about what goes alongside this tropical masterpiece. I’m absolutely obsessed with coconut rice – it’s like the chicken’s best friend.
Grilled plantains bring sweetness that’ll make you swoon, while black beans add earthy depth. Fresh avocado slices? Pure heaven on your plate.
Final Thoughts
How amazing is it that something as simple as chicken and pineapple can transport you straight to the tropics? I mean, seriously. One bite of this juicy, tangy goodness and I’m practically hearing steel drums.
The sweet pineapple, tender chicken, perfectly seasoned rice – it’s like vacation on a plate, minus the sunscreen.
