Pineapple Marinated Chicken with Pineapple Salsa


Pineapple Marinated Chicken with Pineapple Salsa

Quick, easy, and delicious dinner. This recipe is perfect for leftovers.
Prep Time 15 minutes
Cook Time 10 minutes
Course dinner, lunch
Cuisine American
Servings 4
Calories 458 kcal


  • 3 tbsp. coconut sugar
  • 2 tbsp. rice vinegar
  • 1 tbsp. tamari
  • 1 tbsp. fish sauce
  • 3 tbsp. olive oil
  • 1 tsp. garlic powder
  • ½ tsp. cayenne pepper
  • 1 cup pineapple diced
  • 1 small red onion diced
  • 2 tbsp. cilantro chopped
  • 2 tbsp. pineapple grated, including juices
  • 1 ½ lbs. 680g chicken breasts, diced
  • 2 cups white rice cooked


  • For the marinade: In a large bowl, stir together the coconut sugar, rice vinegar, tamari, fish sauce, 2 tablespoons of olive oil, garlic powder, ground cayenne and salt and black pepper.
  • For the salsa: Transfer 1 tablespoon of the marinade to a medium bowl and add the diced pineapple, red onion and coriander. Toss until well mixed and set aside.
  • Add the grated pineapple and its juices to the marinade, then add the chicken and toss to coat. Set aside to marinate for 15 minutes.
  • Once the chicken is done marinating, heat a large pan over medium-high and add the remaining 1 tablespoon of olive oil. Add the chicken, leaving the marinade behind. Cook until browned on all sides, 7-8 minutes.
  • Serve the chicken over rice and topped with the pineapple salsa.
Keyword dairy free, freezer friendly, gluten free, healthy, high protein, meal prep, quick, whole foods