Pineapple Jalapeño Chicken
Step up your grilling game with Pineapple Jalapeño Chicken! This tropical culinary masterpiece showcases grilled teriyaki chicken topped with pineapple jalapeno salsa, creating a delicious balance of sweet and spicy flavors in every bite. Serve over rice or in tacos!
If you’re looking for a grilling recipe that transports your tastebuds to an island paradise, look no further than this jalapeno pineapple chicken!
I took a store-bought shortcut and marinated chicken breasts in ready-made teriyaki sauce for this Hawaiian-inspired dish before cooking it on the grill. To build on the tropical element, I paired the grilled teriyaki chicken with a pineapple jalapeño salsa adapted from one I found on Eating Well -and that’s all there is to it!
You can serve this pineapple jalapeno chicken as a standalone main protein dish or use the chicken and salsa as a taco filling! Regardless, I highly recommend making extra jalapeno pineapple salsa to serve with other grilled proteins like sea bass, salmon, and shrimp!
Why you’ll love this recipe
- It’s a flavor party for your tastebuds. Each bite delivers a delicious balance of sweet, savory, and spicy flavors for a truly unforgettable dish.
- Pre-made teriyaki marinade. If you want to make teriyaki from scratch, you can, but you can just as well use your favorite store-bought teriyaki marinade to keep it simple.
- The versatility. You can marinate practically any protein in teriyaki, cook it on the grill and then top it with the jalapeno pineapple salsa.
Ingredients you’ll need
For the chicken:
- Chicken – I used boneless, skinless chicken breasts. Boneless, skinless chicken thighs also work, but they may need another minute or two on the grill.
- Teriyaki – I used Soy Vay Veri Veri Teriyaki® Marinade & Sauce, but feel free to use your favorite premade teriyaki marinade. They also make a gluten-free version to make this recipe gluten-free!
For the pineapple jalapeno salsa:
- Pineapple – This is the salsa’s starring ingredient, so opt for the ripest pineapple you can get your hands on.
- Jalapenos – I remove the inner spine and seeds before mincing the jalapenos for a milder salsa, but you can always incorporate some of the spine and seeds to increase the heat level.
- Cilantro – It adds a distinctive flavor and aroma, but if you or someone you’re serving dislikes cilantro, you can replace it with parsley for a milder flavor.
- Lime juice – The acidity brings out the flavors of the rest of the ingredients and adds a pleasant tangy and citrusy element.
- Avocado oil – It helps create a cohesive consistency without overpowering the natural flavors of the other ingredients.
- Salt and pepper – Preferably coarse salt and freshly cracked black pepper, to taste.
How to make pineapple jalapeño chicken
This grilled pineapple salsa chicken recipe is as easy as 1-2-3! It starts with a store-bought teriyaki marinade and ends with succulent grilled chicken topped with pineapple jalapeno salsa. Here’s how it’s done:
Step 1: Marinate chicken. Place the chicken in a shallow glass bowl or sealable plastic bag (a Foodsaver sealer works great here). Add the teriyaki marinade, ensuring the chicken is fully coated. Cover, and place it in the fridge for at least 4 hours (preferably overnight).
Step 2: Make salsa. About an hour before grilling the chicken, place the salsa ingredients in a bowl and toss to combine. Keep it covered in the fridge, and bring it to room temperature before serving.
Step 3: Cook chicken. Preheat the grill to medium-high heat. Once hot, grill the marinated chicken for 4-5 minutes per side or until cooked through.
Step 4: Rest, plate, and serve. Let the grilled chicken rest for 5 minutes before garnishing each piece with a scoop of salsa. Serve over any rice you like, and enjoy!
Grilling tips
- Pound chicken. If your chicken breasts (or thighs) are large and thick, pound them to an even 1” thickness before marinating to ensure even cooking.
- Preheat the grill properly. For a good sear and nice grill marks, the grill must be HOT, so preheat it to medium-high heat and use “the hand test” to ensure it’s hot enough.
- Baste chicken. While grilling, baste the chicken with more unused teriyaki marinade. This enhances the flavor and gives the chicken a gorgeous glaze.
- Check for doneness. Use a meat thermometer to check the internal temperature of the chicken reaches 165°F.
- Resting time. After cooking, transfer the chicken to a cutting board, and let it rest for a few minutes, so the juices can redistribute, resulting in a more tender and flavorful grilled chicken.
Variations
Switch up the marinade. The spicy pineapple salsa complements a range of savory-sweet marinades and sauces. Feel free to substitute teriyaki for any of the following alternatives:
- Barbecue Sauce
- Chipotle (or Adobo) Sauce
- Mexican Chicken Marinade
- Gluten-Free Chicken Marinade
- Asian Steak Marinade
- Jerk Chicken Marinade
Jalapeno pineapple chicken kebabs. Another option is skewering the chicken before grilling. If your skewers are wood, soak them in water before using them.
Serving suggestions
This jalapeno pineapple chicken pairs well with various sides that balance and enhance the tropical flavors. Here are some options to consider:
- Coconut Rice
- Cilantro Lime Brown Rice
- Cauliflower Fried Rice
- Grilled Asparagus
- Caribbean Cilantro Lime Coleslaw
- Corn on the Cob
- Edamame
- Blistered Shishito Peppers
- Sweet Potato Wedges
- Cuban Avocado Salad
Alternatively, you can make teriyaki chicken tacos. After resting, slice the grilled chicken and pile it into your favorite tortillas with pineapple jalapeno salsa and your favorite taco toppings.
Storing
After cooling, refrigerate the leftover grilled chicken and pineapple jalapeno salsa in separate airtight containers for up to 3 days. I don’t recommend freezing this dish.
FAQs
Absolutely! If you don’t have access to a grill, you can cook the chicken on the stove in an oiled heavy-bottomed skillet over medium-high heat for 4-5 minutes per side. Just be sure to shake off the excess marinade before placing the chicken in the pan.
Yep! Preheat your air fryer to 375°F. Then, remove the chicken from the marinade, shaking off the excess, and cook in a single layer in the air fryer basket for 8-12 minutes, flipping halfway through. *Make sure to check your brand of air fryer for the best settings for cooking boneless chicken breasts.
More grilled chicken recipes you’ll love
- Mango Grilled Chicken
- Grilled Honey Chicken Kabobs
- Caribbean Grilled Jerk Chicken Bowls
- Grilled Chicken Fajitas Tostados
- Grilled BBQ Chicken
- Grilled Chicken with Plum Sauce
If you love this spicy pineapple chicken recipe, I would be so grateful if you could leave a 5-star 🌟rating in the recipe card below. I love reading your comments and feedback!
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Pineapple Jalapeño Chicken
Ingredients
- For the chicken:
- 6 boneless skinless chicken breasts (about 4 oz each)
- 1 cup teriyaki marinade and sauce I used Soy Vay, but go with your favorite here, and extra for basting while grilling
- For the Pineapple Salsa:
- 2 cups fresh pineapple, chopped
- 3 tbsp fresh cilantro chopped
- 3 tbsp fresh lime juice
- 2 small jalapenos seeded and minced
- 1 tbsp avocado oil or olive oil
- ½ tsp salt
- freshly ground pepper to taste
Instructions
- For the Marinade:Pour marinade over chicken breasts in a sealable bag or tightly covered bowl and marinate for at least 4 hours (preferably overnight) in the refrigerator.
- For the Salsa:Place all ingredients in a medium-size bowl and toss to coat. Cover and refrigerate for an hour or so to blend the flavors. Bring to room temperature to serve over the chicken.
- Prepare Grilled Chicken:Grill chicken over medium heat (375-400 degrees F) about 4-5 minutes on each side (for smaller breasts), basting chicken with unused marinade during cooking. Grill until juices run clear and the internal temperature reaches 165 degrees. Allow chicken to rest for at least 5 minutes before garnishing with salsa. Serve over your favorite rice.
Notes
- Pound chicken. If your chicken breasts (or thighs) are large and thick, pound them to an even 1” thickness before marinating to ensure even cooking.
- Preheat the grill properly. For a good sear and nice grill marks, the grill must be HOT, so preheat it to medium-high heat and use “the hand test” to ensure it’s hot enough.
- Baste chicken. While grilling, baste the chicken with more unused teriyaki marinade. This enhances the flavor and gives the chicken a gorgeous glaze.
- Check for doneness. Use a meat thermometer to check the internal temperature of the chicken reaches 165°F.
- Resting time. After cooking, transfer the chicken to a cutting board, and let it rest for a few minutes, so the juices can redistribute, resulting in a more tender and flavorful grilled chicken.
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This chicken sounds amazing, Amee! My family would absolutely love it. We’re going to be up at our cabin this weekend and it would make a PERFECT meal for up there. Thanks for sharing at Thursday’s Treasures! 🙂
Amee, I’m falling in love with your pineapple salsa, can’t wait to make some. The chicken sounds good too but the salsa, sorry, I’m drooling right now and it’s making it hard to type. Thanks for sharing!
I honestly think I could eat pineapple every day and never grow tired of it. This looks light, refreshing, and absolutely YUMMILICIOUS, Amee!
Thank you ladies! 🙂
I am loving this and cannot wait to try it! Thank you for sharing on Thursday’s Treasures. I hope you will join again each week. <3 and hugs dear! http://www.recipesformyboys.com/2012/06/thursdays-treasures-week-39.html
Wow, this looks great! We are so glad that you linked up to our “Strut Your Stuff Saturday”. Please come back again really soon! Thanks! -The Sisters
I’m a sucker for any kind of pineapple salsa – especially over pork or chicken! It’s so good. Can’t wait to try this one out 🙂
Stopping by from Strut Your Stuff