Island Chicken With Pineapple Salsa Recipe

Name: Island Chicken With Pineapple Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces unsweetened pineapple, crushed (with juice); 1 tablespoon reduced-sodium soy sauce; 1 tablespoon honey; 2 cloves garlic, minced; 1/4 teaspoon red pepper flakes, crushed; 4 chicken breast halves, skinned and boned (6 ounces each); 1/2 cup onion, diced; 1/4 cup brown sugar, packed; 2 tablespoons lime juice; 1 teaspoon jalapeno pepper, minced (wear plastic gloves when handling); 1 teaspoon fresh cilantro, minced

Servings: persons

8 ounces unsweetened pineapple, crushed (with juice)
1 tablespoon reduced-sodium soy sauce
1 tablespoon honey
2 cloves garlic, minced
1/4 teaspoon red pepper flakes, crushed
4 chicken breast halves, skinned and boned (6 ounces each)
1/2 cup onion, diced
1/4 cup brown sugar, packed
2 tablespoons lime juice
1 teaspoon jalapeno pepper, minced (wear plastic gloves when handling)
1 teaspoon fresh cilantro, minced

1
["Strain the pineapple; reserve the juice. Place the pineapple in a medium bowl. Cover and refrigerate.", "Place the pineapple juice in a shallow nonmetal dish.", "Add the soy sauce, honey, garlic, and red-pepper flakes. Mix well.", "Add the chicken and turn to coat all sides. Cover and refrigerate for at least 4 hours or up to 24 hours, turning occasionally.", "Preheat the grill or broiler. Coat the grill rack or broiler pan with no-stick spray.", "Remove the pineapple from the refrigerator. Add the onions, brown sugar, lime juice, jalapeno peppers, and cilantro. Mix well. Let stand at room temperature.", "Remove the chicken from the marinade; reserve the marinade. Grill or broil 4"" from the heat for 5 minutes.", "Turn and cook for 5 minutes, or until the chicken is no longer pink in the center. Check by inserting the tip of a sharp knife into 1 breast.", "Transfer the marinade to a small saucepan. Bring to boil over medium-high heat. Cook for 5 minutes, or until reduced by half.", "Pour over the chicken.", "Top with the salsa.", "To freeze, pack the cooled cooked chicken and sauce in a freezer-quality plastic container.", "Pack the salsa in a separate freezer-quality plastic container.", "To use, thaw both overnight in the refrigerator, Cover the chicken and microwave on high power for, 3 minutes."]

276

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 ounces unsweetened pineapple, crushed (with juice), 1 tablespoon reduced-sodium soy sauce, 1 tablespoon honey, 2 cloves garlic, minced, and more.

Yes, Island Chicken With Pineapple Salsa falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Island Chicken With Pineapple Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions