The Best Pineapple Chicken And Rice
A tropical fusion dish featuring tender marinated chicken, sweet-tangy pineapple salsa, and fluffy rice. Combines spicy, sweet, and tangy flavors for a bright, satisfying meal perfect for weeknights or special occasions.
- Prep Time: 20
- Cook Time: 45
- Total Time: 65
- Yield: 4 servings
- Category: Dinner
- Method: Grilling/Stovetop
- Cuisine: Tropical Fusion
- Diet: Non-Vegetarian
Ingredients
4 boneless, skinless chicken breasts (1.5 lbs)
2 tbsp lime juice
2 garlic cloves, minced
1 tsp smoked paprika
1 tsp chili powder
Salt and pepper to taste
1 pineapple (peeled and quartered)
1/4 cup chopped fresh cilantro
1 jalapeño (seeded and diced)
1/2 red onion (finely chopped)
1 tbsp lime juice (for salsa)
1 1/2 cups basmati rice
2 cups chicken broth (or vegetable broth for halal)
1 tbsp butter (or oil)
Instructions
Marinate chicken breasts with lime juice, garlic, paprika, chili powder, salt, and pepper for 30 minutes.
Grill chicken over medium heat (or sear in a pan) 6–7 minutes per side until fully cooked.
Salsa: Combine pineapple chunks, cilantro, jalapeño, red onion, and lime juice; mix thoroughly.
Cook rice in chicken broth with butter until fluffy (about 15 minutes).
Assemble: Serve chicken over rice, top with pineapple salsa, and optional grilled pineapple slices.
Notes
For milder flavor, substitute jalapeño with banana pepper.
Use vegetable broth instead of chicken broth for halal preference.
Grill pineapple chunks for an extra-smoky touch.