Best 2 Pineapple Marinated Chicken Breasts Recipes

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Pineapple marinated chicken breasts are a delicious and flavorful dish that can be enjoyed by people of all ages. The marinade, made from pineapple juice, brown sugar, and spices, tenderizes the chicken while infusing it with a sweet and tangy flavor. The chicken can be grilled, baked, or roasted, and can be served with a variety of sides such as rice, potatoes, vegetables, or salad. Whether you're looking for a quick and easy weeknight meal or a special dish for a dinner party, pineapple marinated chicken breasts are sure to please.

Here are our top 2 tried and tested recipes!

PINEAPPLE-MARINATED CHICKEN BREASTS



Pineapple-Marinated Chicken Breasts image

Bromelain, the group of enzymes in fresh pineapple, is excellent at breaking down the connective tissues in thick, fibrous chicken breasts. In this simple marinade, grated pineapple completely alters the texture of the breast meat, resulting in something that's akin to luscious dark meat. Briefly marinating here is important: Leave it too long and the chicken will fall apart during cooking, becoming shreddy and a little gluey. Fifteen minutes is the sweet spot. The accompanying pineapple salsa is a bright topping for the juicy morsels of aromatic chicken and rice.

Provided by Eric Kim

Categories     dinner, weeknight, poultry, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

3 packed tablespoons dark brown sugar
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon fish sauce
2 tablespoons olive oil, plus more for cooking
1 teaspoon kosher salt (Diamond Crystal)
1 teaspoon garlic powder
1/4 to 1/2 teaspoon ground cayenne
1/2 teaspoon black pepper
1 cup diced fresh pineapple (1/2-inch chunks)
1/4 cup finely diced red onion
2 tablespoons finely chopped fresh cilantro
2 tablespoons finely grated fresh pineapple, including accumulated juices
1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch chunks
Cooked white rice, for serving

Steps:

  • In a large bowl, stir together the brown sugar, rice vinegar, soy sauce, fish sauce, 2 tablespoons olive oil, salt, garlic powder, ground cayenne and black pepper. Transfer 1 tablespoon of this marinade mixture to a separate medium bowl and add the diced pineapple, red onion and cilantro. This is your salsa; toss until well mixed and set aside.
  • Add the grated pineapple and its juices to the marinade mixture in the large bowl, then add the chicken and toss to coat. Set aside to marinate at room temperature for 15 minutes (and no longer).
  • Once the chicken is done marinating, heat a large nonstick skillet over medium-high and add enough olive oil to lightly coat the bottom of the pan. Add the chicken pieces, leaving any marinade behind, in a single layer so that they don't touch and let cook until the bottoms are browned, 2 to 3 minutes. Continue cooking, stirring occasionally, until browned on all sides and no longer pink on the inside, 4 to 5 minutes more.
  • Serve the chicken over rice and top with the reserved pineapple salsa.

MARINATED CHICKEN BREASTS WITH GRILLED PINEAPPLE RELISH



Marinated Chicken Breasts With Grilled Pineapple Relish image

In this grilled chicken breast recipe, pineapple makes a fantastic marinade that caramelizes on the grill. Pineapple is grilled for the relish, too.

Provided by Eric Werner

Categories     Chicken     Grill/Barbecue     Pineapple     Jalapeño     Chile Pepper     Vinegar     Summer     Memorial Day     Labor Day     Father's Day     Cilantro

Yield Serves 4

Number Of Ingredients 17

Marinade
1 ripe pineapple, peeled but left whole
1 jalapeño chile
1⁄2 red onion
1⁄2 cup vinegar
1 tablespoon roasted garlic (see Note)
1 tablespoon salt
4 boneless, skin-on chicken breasts, 6 to 8 ounces each
Grilled Pineapple Relish
1⁄2 peeled pineapple (remaining from marinade prep)
Oil, for coating
Honey, for coating and seasoning, plus 1 tablespoon
Salt, for coating and seasoning
1 jalapeño chile
1⁄2 red onion, peeled and halved
1⁄4 cup vinegar, plus more to taste
1⁄2 cup packed cilantro leaves, chopped

Steps:

  • To make the marinade: Slice the pineapple crosswise into 1-inch-thick rounds. Using a paring knife, remove the core from each round (this can be done roughly, since the core is edible). Chop half the pineapple coarsely; set aside the remaining half for the relish. Add the chopped pineapple to a blender, together with the jalapeño, onion, vinegar, garlic, and salt and blend until smooth. Transfer the marinade to a bowl, add the chicken breasts, and refrigerate, covered, for at least 8 hours or up to 24 hours.
  • Wipe the grill grates with oil to prevent sticking. Build a two-zone fire. Your high-heat zone should have embers 1 to 2 inches from the cooking surface, with occasional flames licking it. To create your medium-heat zone, nudge the embers 2 to 3 inches lower than that.
  • To make the relish: Toss the remaining pineapple in oil, honey, and salt to coat. Grill over medium heat until it is nicely caramelized, about 3 minutes per side. Meanwhile, grill the jalapeño and onion over medium heat until lightly charred, turning often, about 3 minutes for the jalapeño and 8 minutes for the onion. As they finish cooking, transfer the pineapple, jalapeño, and onion to a cutting board.
  • When they are cool enough to handle, coarsely chop the pineapple, jalapeño, and onion and add to a bowl with the vinegar, 1 tablespoon honey, and cilantro. Season with more salt, and add more vinegar or honey, if needed. Set aside until ready to serve.
  • Remove the chicken breasts from the marinade, shaking off any excess, and bring to room temperature. Place skin side down over high heat. After about 90 seconds, using tongs, rotate 45 degrees and cook for another 2 minutes. Flip the breasts and do the same on the other side. Once you have nice grill marks on both sides, move to medium heat and cook, turning often, until an instant-read meat thermometer, placed in the thickest part of a breast, reads 160ºF on a meat thermometer. Transfer to a cutting board and let the breasts rest for 10 minutes before slicing and serving with the relish.

Tips:

  • To ensure your chicken is cooked thoroughly, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
  • For a more flavorful marinade, let the chicken breasts marinate for at least 30 minutes, or up to overnight.
  • If you don't have time to marinate the chicken, you can simply brush it with the marinade before cooking.
  • Pineapple juice is a great tenderizer, so it's perfect for marinating chicken. It also adds a delicious tropical flavor.
  • You can use fresh or canned pineapple juice for this recipe. If you're using canned pineapple juice, be sure to choose unsweetened juice.
  • This recipe is also great for grilling. Simply preheat your grill to medium-high heat and cook the chicken breasts for 8-10 minutes per side, or until cooked through.

Conclusion:

Pineapple marinated chicken breasts are a delicious and easy-to-make dish that's perfect for any occasion. The pineapple juice tenderizes the chicken and adds a delicious tropical flavor. This recipe is also great for grilling, so you can enjoy it all year long.

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