Tropical Lime Chicken
Infuse your dinner table with tropical flair by serving up this flavor-packed Tropical Lime Chicken! Juicy, tender chicken breasts are marinated in a zesty blend of lime juice, lime zest, honey, garlic, and warm spices like cumin and paprika, then perfectly seared to golden perfection. The dish is elevated with a creamy coconut lime sauce, balanced by the sweet caramelized accents of grilled pineapple slices. Served over fluffy jasmine rice and garnished with fresh cilantro, this recipe combines bright, tangy, and sweet flavors for a truly island-inspired dining experience. Ready in under an hour, this is the ideal recipe for weeknight meals or casual summer entertaining. Keywords: Tropical Lime Chicken recipe, grilled pineapple chicken, coconut lime sauce, easy tropical recipes, lime chicken dinner, island-inspired cuisine.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 0.25 cup lime juice
- 1 tablespoon lime zest
- 2 tablespoons olive oil
- 2 tablespoons honey
- 3 garlic cloves, minced
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup coconut milk
- 4 pineapple slices
- 4 servings cooked jasmine rice
Instructions
Place the chicken breasts between two pieces of plastic wrap and pound them to an even thickness (about 1/2 inch) using a meat mallet or rolling pin.
In a medium bowl, whisk together lime juice, lime zest, olive oil, honey, garlic, cilantro, cumin, paprika, salt, and black pepper to create the marinade.
Place the chicken breasts into a resealable plastic bag or a shallow dish and pour the marinade over them. Seal the bag or cover the dish and let the chicken marinate in the refrigerator for at least 30 minutes, or up to 4 hours for maximum flavor.
Heat a large skillet or grill pan over medium-high heat. Lightly grease the pan with a bit of olive oil if needed.
Remove the chicken from the marinade, allowing any excess to drip off. Reserve the remaining marinade for later use.
Cook the chicken breasts in the skillet for 6-8 minutes per side, or until they are golden brown and the internal temperature reaches 165°F (75°C). Remove from the skillet and set aside to rest.
Meanwhile, in a small saucepan, bring the reserved marinade to a boil over medium heat. Add the coconut milk and cook for 3-4 minutes, stirring continuously, until the sauce is slightly thickened.
Grill or sear the pineapple slices in the same skillet for 1-2 minutes per side, until caramelized and warmed through.
Serve the chicken over a bed of cooked jasmine rice, top with the coconut lime sauce, and garnish each plate with a grilled pineapple slice. Sprinkle additional fresh cilantro over the dish if desired.
Nutrition Facts
Calories |
669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.9 g | 18% | |
| Saturated Fat | 3.1 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 630 mg | 27% | |
| Total Carbohydrate | 75.2 g | 27% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 23.2 g | ||
| Protein | 59.2 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 740 mg | 16% | |
*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.
