Pineapple Salsa Chicken
Juicy, golden-seared chicken breasts are seasoned with a smoky spice blend and topped with a bright, chunky pineapple salsa that's sweet, tangy, and a little spicy. This 30-minute dinner is naturally gluten-free and dairy-free, and tastes like something you'd order at a restaurant.
Equipment
- 12-inch cast iron skillet or heavy-bottomed stainless steel pan
- Sharp chef's knife
- Cutting board - Use one for chicken and one for produce if possible
- Instant-read meat thermometer
- Mixing bowl - For the salsa
- Measuring spoons and cups
- Tongs - For flipping the chicken
- Citrus Juicer or Fork - For squeezing the lime
- Meat mallet or rolling pin - Optional, for pounding chicken to even thickness
Ingredients
- 4 boneless, skinless chicken breasts - about 6–8 oz / 170–225g each
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Pineapple Salsa
- 2 cups fresh pineapple - 330g, finely diced (about 1/2 a medium pineapple)
- 1/2 cup red bell pepper - 75g, finely diced
- 1/4 cup red onion - 40g, finely diced
- 1 jalapeño - seeds removed and finely minced (leave seeds in for extra heat)
- 1/4 cup fresh cilantro - 15g, roughly chopped
- 2 tablespoons fresh lime juice - about 1 large lime
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Dice the pineapple, bell pepper, onion, and jalapeño into small, uniform pieces. Combine in a bowl with cilantro, lime juice, salt, and pepper. Stir well and set aside.
- Pat the chicken breasts completely dry with paper towels. If thick, pound to even thickness. Combine all spices in a small bowl. Drizzle chicken with oil and coat evenly with the spice rub.
- Heat a cast iron or heavy-bottomed skillet over medium-high heat for 2 minutes. Add the chicken in a single layer and cook without moving for 5 to 7 minutes per side, until golden and internal temperature reaches 165°F (74°C).
- Transfer chicken to a cutting board, tent with foil, and let rest for 5 minutes. Slice diagonally, top with pineapple salsa, and serve immediately with desired sides.
Notes
- Pat chicken dry: Moisture is the enemy of a good sear. Patting the chicken completely dry before seasoning is the single most important step for getting a golden crust.
- Hot pan, cold oil: Let the pan heat up fully before adding the chicken. You should see a wisp of smoke from the oil when it's ready.
- Don't crowd the pan: If your pan is small, cook the chicken in batches. Overcrowding causes steaming instead of searing.
- Use fresh pineapple: Fresh pineapple has better texture and a more complex flavor than canned. If using canned, drain thoroughly and choose juice-packed over syrup-packed.
- Make salsa ahead: The salsa can be made up to 24 hours in advance. Store in the fridge and add a fresh squeeze of lime before serving to brighten the flavors.
- Substitute cilantro: If you don't like cilantro, use fresh flat-leaf parsley or fresh mint (use half the amount for mint).
- Chicken thighs: Boneless, skinless chicken thighs work excellently here and are more forgiving. Cook for 7 to 8 minutes per side to 165°F (74°C).
- Storage: Store chicken and salsa separately in airtight containers. Chicken keeps for 4 days in the fridge or 3 months in the freezer. Salsa keeps for 3 days in the fridge but does not freeze well.