Chile Chicken with Pineapple Salsa
Spice up your dinner routine with this vibrant and flavorful Chile Chicken with Pineapple Salsa. Tender, juicy chicken thighs are marinated in a bold blend of chili powder, cumin, paprika, and garlic, then seared to golden perfection for a smoky, slightly crispy finish. The star of the dish, however, is the zesty pineapple salsa—an irresistible combination of sweet diced pineapple, crunchy red bell pepper, tangy lime juice, and a touch of heat from optional jalapeño. Ready in just 35 minutes, this dish is as easy to prepare as it is delicious. Perfectly balanced with sweet, smoky, and spicy flavors, it’s an ideal dinner option for taco nights, meal prep, or a refreshing summer meal served with tortillas, rice, or a crisp green salad.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken thighs
- 2 tablespoons Olive oil
- 2 teaspoons Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 cup Fresh pineapple, diced
- 1 medium Red bell pepper, finely diced
- 0.25 cup Red onion, finely diced
- 2 tablespoons Cilantro, chopped
- 2 tablespoons Lime juice
- 1 small Jalapeño, finely chopped (optional)
- 1 tablespoon Vegetable oil (for cooking)
Instructions
In a small bowl, mix together the chili powder, cumin, garlic powder, paprika, salt, and ground black pepper.
Pat the chicken thighs dry with a paper towel. Rub each piece with olive oil, then generously coat with the spice mixture. Set aside to marinate for 10-15 minutes while preparing the salsa.
For the pineapple salsa: In a medium bowl, combine the diced pineapple, red bell pepper, red onion, cilantro, lime juice, and jalapeño (if using). Mix well and set aside to allow the flavors to meld.
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken thighs to the pan.
Cook the chicken for 5-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is fully cooked with a golden, slightly crispy exterior.
Remove the chicken from the skillet and let it rest for 3-5 minutes before slicing.
Serve the chile chicken warm, topped with the fresh pineapple salsa. Pair with rice, tortillas, or a fresh green salad for a complete meal.
Nutrition Facts
Calories |
1461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.4 g | 112% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 1643 mg | 71% | |
| Total Carbohydrate | 60.4 g | 22% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 33.9 g | ||
| Protein | 109.1 g | 218% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 150 mg | 12% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1858 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
