Quick Caribbean Pineapple Chicken
Infuse your dinner routine with island-inspired flavor using this Quick Caribbean Pineapple Chicken recipe—a vibrant combination of juicy seared chicken breasts, sweet pineapple chunks, and a zesty soy-honey-lime glaze. This one-pan dish comes together in just 35 minutes, making it perfect for weeknight cooking that doesn’t skimp on bold taste. The savory-sweet sauce is balanced by aromatic garlic, ginger, and warming spices like allspice and paprika, while sautéed red bell peppers and onions add a fresh crunch. Garnished with fragrant cilantro and scallions, this tropical delight pairs beautifully with fluffy white rice for a colorful, satisfying meal that will transport your taste buds straight to the Caribbean.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1.5 cups pineapple chunks (fresh or canned)
- 1 whole red bell pepper, diced
- 1 whole yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ginger, freshly grated
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon lime juice
- 1 teaspoon cornstarch
- 0.5 teaspoon ground allspice
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
- 2 stalks scallions, sliced
- 2 tablespoons cilantro, chopped
- 4 cups white rice (optional, for serving)
Instructions
Pound chicken breasts to an even thickness and season both sides with salt, black pepper, paprika, and ground allspice.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the seasoned chicken breasts and sear for 4-5 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the diced onion, red bell pepper, garlic, and ginger for 3-4 minutes until softened and fragrant.
Add the pineapple chunks to the skillet and cook for an additional 2 minutes, stirring occasionally.
In a small bowl, whisk together the soy sauce, honey, lime juice, and cornstarch until smooth. Pour the mixture into the skillet and stir to combine. Allow the sauce to simmer for 2-3 minutes until slightly thickened.
Return the seared chicken breasts to the skillet, spooning the sauce and pineapple mixture over the top. Cook for another 2 minutes to warm the chicken and meld the flavors.
Garnish the dish with sliced scallions and chopped cilantro. Serve hot over a bed of white rice for a complete meal.
Nutrition Facts
Calories |
2902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.0 g | 73% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 2875 mg | 125% | |
| Total Carbohydrate | 342.4 g | 125% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 84.1 g | ||
| Protein | 245.0 g | 490% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 296 mg | 23% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1560 mg | 33% | |
*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.
