This grilled chicken with pineapple salsa and cilantro lime rice is a refreshing and flavorful dish perfect for warm evenings or a light dinner.
The pineapple salsa adds a sweet and tangy tropical touch, complementing the smoky grilled chicken beautifully.
The cilantro lime rice brings a zesty and herbaceous side that balances the dish for a complete and satisfying meal.
Why You’ll Love This Recipe
- Grilling the chicken gives it a smoky char that enhances its flavor and keeps it juicy when cooked to the safe internal temperature of 165°F (74°C).
- Fresh pineapple salsa combines sweet pineapple, red onion, jalapeño, and lime juice for a bright and balanced flavor profile.
- Cilantro lime rice is fluffy with a fresh herb and citrus kick, making it a perfect accompaniment for grilled chicken dishes.
Grilled Chicken with Pineapple Salsa and Cilantro Lime Rice
Enjoy a vibrant and healthy meal featuring juicy grilled chicken breasts topped with fresh pineapple salsa, served alongside zesty cilantro lime rice.
- Prep time
- 20 minutes
- Cook time
- 15 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz/170 g each)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- 1 cup long-grain white rice (about 185 g)
- 2 cups water (480 ml)
- 1/2 teaspoon salt
- 1 cup diced fresh pineapple (about 150 g)
- 1/4 cup finely chopped red onion
- 1 small jalapeño, seeded and minced
- 1/4 cup chopped fresh cilantro, plus extra for garnish
- 2 tablespoons fresh lime juice
- 1 teaspoon honey
- Lime wedges, for serving
Instructions
- Prepare the Chicken In a small bowl, combine olive oil, ground cumin, garlic powder, salt, and pepper. Rub this mixture evenly over the chicken breasts. Let stand at room temperature while you prepare the salsa and rice.
- Make the Pineapple Salsa In a medium bowl, gently mix together diced pineapple, red onion, jalapeño, cilantro, lime juice, and honey. Adjust salt to taste. Cover and refrigerate until ready to serve.
- Cook the Rice Rinse the rice under cold water until the water runs clear. In a medium saucepan, bring 2 cups water and 1/2 teaspoon salt to a boil. Add rinsed rice, reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and stir in chopped cilantro and lime juice.
- Grill the Chicken Preheat grill or grill pan over medium-high heat. Grill chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) using a meat thermometer. Remove from grill and let rest for 5 minutes.
- Serve Place each chicken breast on a plate, spoon generous amounts of pineapple salsa over the top, and serve alongside cilantro lime rice with lime wedges.
Helpful Tips
- Use a digital meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F (74°C).
- If you don't have a grill, you can use a grill pan or broil the chicken in the oven.
- Adjust the amount of jalapeño in the salsa depending on your heat preference or omit for a milder dish.
- Keep the pineapple salsa chilled until serving for the freshest flavor.
- This recipe contains pineapple and cilantro. Allergen note: no common allergens such as nuts, dairy, or gluten are present in this recipe unless cross-contamination occurs.
Storage and Make-Ahead
Store leftover grilled chicken and pineapple salsa separately in airtight containers in the refrigerator for up to 3 days.
Reheat chicken thoroughly to an internal temperature of 165°F (74°C) before consuming.
Rice can also be stored refrigerated for up to 3 days and reheated with a splash of water to maintain moisture.
Frequently Asked Questions
Can I use frozen pineapple for the salsa?
Yes, you can use thawed frozen pineapple for the salsa; just drain any excess juice to avoid making the salsa watery.
What can I substitute for cilantro if I don't like it?
You can substitute fresh parsley or basil for cilantro to maintain freshness with a different flavor.
Can this recipe be made in advance?
You can make the pineapple salsa and cilantro lime rice a few hours ahead and refrigerate. Cook the chicken just before serving for best texture and flavor.
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