Grilled Pineapple Chicken and Rice Recipe
This Grilled Pineapple Chicken and Rice recipe features tender, juicy chicken thighs marinated in a flavorful blend of pineapple juice, lime, soy sauce, ginger, garlic, and honey, then grilled alongside fresh pineapple planks. Served over hot cooked rice and topped with a fresh grilled pineapple salsa, this dish balances sweet, savory, and tangy flavors perfect for a delicious, crowd-pleasing meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: American
Ingredients
Scale
Marinade and Chicken
- 1/2 cup pineapple juice
- 1 tablespoon lime juice
- 1/4 cup low-sodium soy sauce
- 2 teaspoons grated fresh ginger
- 2 medium cloves garlic, minced
- 3 tablespoons honey or agave nectar
- 2 teaspoons cornstarch, mixed with 1 tablespoon water
- 1–1/2 lbs boneless skinless chicken thighs
- 2 tablespoons lime juice (additional, for salsa)
- Salt and pepper to taste
Grilled Pineapple Salsa
- 1/2 medium fresh pineapple, center removed and cut into 1/2-inch planks (for grilling and salsa)
- 2 medium tomatoes, cut into 1/4-inch cubes
- 1 medium jalapeno, minced
- 3 tablespoons minced fresh cilantro
To Serve
- 4 cups hot cooked rice
- Additional cilantro and lime wedges for garnish
Instructions
- Prepare Marinade: In a shallow large bowl, whisk together pineapple juice, lime juice, low-sodium soy sauce, grated fresh ginger, minced garlic, honey or agave nectar, and the cornstarch mixture until well combined.
- Marinate Chicken: Add the boneless skinless chicken thighs to the marinade, turning them to coat evenly. Cover and refrigerate for 2 hours, or up to 12 hours for deeper flavor infusion.
- Preheat Grill or Skillet: Heat an outdoor grill to 400°F or prepare a large skillet on the stovetop by greasing it well with oil to prevent sticking.
- Grill Chicken and Pineapple: Remove the chicken from the marinade and pat dry (reserve marinade). Arrange the chicken and pineapple planks on the grill or in the skillet. Cook, turning occasionally, until the pineapple is charred and the chicken’s internal temperature reaches 165°F. If using the stovetop, cook in batches, adding oil as needed.
- Simmer Marinade: Pour the reserved marinade into a small saucepan. Bring to a simmer over medium heat, then reduce to medium-low and let it simmer for 5 minutes, stirring occasionally. This thickened sauce will be used as a drizzle.
- Prepare Grilled Pineapple Salsa: Transfer grilled pineapple to a cutting board and finely chop into 1/4-inch cubes. In a large bowl, combine the chopped pineapple with diced tomatoes, minced jalapeno, minced cilantro, and 2 tablespoons lime juice. Season with salt and pepper to taste.
- Slice Chicken and Serve: Transfer the grilled chicken to a cutting board and thinly slice it. Divide the hot cooked rice evenly among 4 bowls. Top the rice with sliced chicken and drizzle with the reduced marinade sauce. Spoon the grilled pineapple salsa over or alongside the chicken, and garnish with additional fresh cilantro and lime wedges. Serve immediately and enjoy!
Notes
- Marinating the chicken longer than 2 hours (up to 12) enhances flavor and tenderness.
- If cooking indoors without a grill, a well-greased skillet works perfectly—just be sure not to overcrowd the pan.
- The cornstarch slurry thickens the marinade into a flavorful glaze during simmering.
- Adjust jalapeno quantity to control the heat level of the salsa.
- Use fresh pineapple for the best sweetness and grill flavor.
- Serve with additional lime wedges for a zesty finishing touch.
Keywords: grilled chicken, pineapple chicken, pineapple salsa, chicken and rice, summer grilling, healthy chicken recipe