MAR
18

Caribbean Chicken with Pineapple Salsa

Grilled Meats, Grilling, Main Dish, Poultry, Summer Recipes | 8 comments

I posted about this one back in September when we had a Tropical Garden Party for Madeline’s first birthday. I wasn’t able to get a picture of it, and half the pictures of the food didn’t turn out because we were too busy having fun!

With all the nice weather we’ve been lucky enough to have, I was able to make it again recently and thought I’d re-post with some pictures. This really is one of my favorite grill meals. The pineapple salsa is so yummy, and good on the rice alone if you are of the vegetarian crowd.

Caribbean Chicken with Pineapple Salsa
goodLife {eats} creation

  • 4 boneless, skinless chicken breasts
  • 1 c soy sauce
  • 2/3 c lime juice
  • 6 T brown sugar
  • 3 T honey
  • 20 oz can pineapple tidbits, juices reserved
  • 1/2 of a red bell pepper, diced
  • 1 bunch green onion, thinly sliced
  • 2 Tbs orange juice concentrate
  • 1/3 c shredded coconut
  • Coconut Jasmine Rice

In a small bowl, combine pineapple through coconut. Set aside in refrigerator.

Combine soy sauce through honey. Add juices drained from pineapple. Place chicken breasts in a nonmetal bowl or Ziploc bag. Pour marinade over chicken and marinade at least 6 hours or up to 24 hours, turning chicken pieces occasionally.

Drain chicken, dispose of marinade. Grill the chicken, over medium heat, 8 minutes on each side, or until temperature reaches 160 degrees. Wrap chicken loosely in foil to rest for 5-10 minutes.

Slice chicken at a diagonal, scoop pineapple salsa on top. Serve along side Coconut rice, recipe follows.

Coconut Jasmine Rice

  • 2 cups Thai jasmine-scented white rice
  • 2 cups coconut milk
  • 1 3/4 cups water
  • 1 tsp. sugar

Spray pot with PAM. Place rice, coconut milk, water, and salt in the pot. Place pot on the stove over medium to high heat. Stir well. Add the sugar. Continue to stir occasionally until the coconut milk and water come to a gentle boil.

Once the coconut-water has begun to gently bubble, stop stirring and turn down the heat to medium-low. Place lid askew on the pot, allowing some of the steam to escape. Cook in this way for 15-20 minutes, or until the rice has absorbed all (or nearly all) of the coconut-water.

Now turn off the heat, but leave the pot on the burner. Cover the pot tightly with the lid and allow to rest 10 minutes, or until you are ready to eat. When ready to serve, remove the lid and “fluff” rice with a fork.

Note: Have you entered the POM Wonderful Giveaway yet? Entries will be taken HERE until Midnight PST 3/20.

Katie

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

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8
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  • 1
    frugalisfab - March 19, 2009 @ 12:09 am

    I will definitely be trying this! Sounds delicious.

    [Reply]

  • 2
    Patsyk - March 19, 2009 @ 1:33 am

    Yum! Looks so perfect for a warmer weather meal!

    [Reply]

  • 3
    Donna @ Way More Homemade - March 19, 2009 @ 3:10 am

    I think I’m allergic to Mango and I love seeing tropical recipes that don’t include a Mango salsa… the pineapple is a nice replacement. And it’s gorgeous!

    [Reply]

  • 4
    Beverly - March 19, 2009 @ 2:13 pm

    That looks so yummy and I love coconut rice!

    [Reply]

  • 5
    Maria - March 19, 2009 @ 3:19 pm

    I love pineapple salsa, it is so fresh and delish! I like to serve it with fish!

    [Reply]

  • 6
    Retro Housewife - March 19, 2009 @ 4:01 pm

    That looks amazing.

    [Reply]

  • 7
    Anonymous - April 11, 2009 @ 11:23 pm

    Oh my! This is so delicious! My new favorite recipe. We had bad weather the day we fixed it so we grilled inside on the George Forman. I can’t wait to try it on the grill. There were only 3 of us so we had leftover salsa. I ate it for lunch on a turkey roll-up. That was yummy too!CheriPlum

    [Reply]

  • 8
    Carol Schantz, Maryland - July 13, 2010 @ 2:55 am

    I had this for lunch today-wow! Just like all the recipes from you, this one is outstanding too! Thank you!

    [Reply]

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