Pollo De Pina
Bursting with tropical flair, Pollo de Piña is a vibrant and flavorful dish that brings a taste of the islands to your dinner table. Tender, golden-seared chicken breasts are paired with sweet, caramelized pineapple chunks, crisp bell peppers, and red onion, all simmered in a luscious honey-soy-lime glaze. This one-skillet wonder is as quick to prepare as it is delicious, with just 15 minutes of prep time and a total cook time of 25 minutes. Serve it over fluffy white or nutty brown rice, and finish with a sprinkle of fresh cilantro for a refreshing touch. Perfect for weeknight dinners or casual entertaining, this sweet-and-savory recipe will have everyone coming back for seconds. Keywords: Pollo de Piña recipe, pineapple chicken, tropical chicken dish, one-skillet meals, sweet and savory chicken recipes.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 2 cups Fresh pineapple (cubed) or canned pineapple chunks (drained)
- 3 cloves Garlic cloves, minced
- 2 pieces Bell peppers, sliced (any color)
- 1 medium Red onion, sliced
- 2 tablespoons Vegetable oil
- 3 tablespoons Soy sauce
- 2 tablespoons Honey
- 1 tablespoon Fresh lime juice
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Cilantro, chopped (optional garnish)
- 4 cups Cooked white or brown rice (for serving)
Instructions
Prepare the chicken by seasoning both sides with paprika, salt, and black pepper.
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes on each side, or until they are golden brown and fully cooked. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Sauté the minced garlic, sliced bell peppers, and red onion for 3-4 minutes, or until softened.
Add the pineapple chunks to the skillet and cook for an additional 2 minutes, letting the pineapple caramelize slightly.
In a small bowl, mix together the soy sauce, honey, and lime juice. Pour this mixture into the skillet, stirring to coat the vegetables and pineapple evenly.
Return the cooked chicken to the skillet, nestling it among the vegetables and pineapple. Reduce the heat to low and let everything simmer together for 5-7 minutes, allowing the flavors to meld.
Serve the Pollo De Piña warm over a bed of cooked rice. Garnish with chopped cilantro if desired.
Nutrition Facts
Calories |
738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 3.1 g | 15% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 1054 mg | 46% | |
| Total Carbohydrate | 89.8 g | 33% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 24.8 g | ||
| Protein | 62.5 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 909 mg | 19% | |
*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.
