Tropical Pineapple Chicken is the perfect way to bring bold, sun-soaked island flavors into your everyday cooking. This vibrant dish blends juicy chicken with a sweet and spicy pineapple jerk marinade, creating a taste explosion that’s both satisfying and unforgettable. Whether you bake it in the oven or fire it up on the grill, the result is a succulent, golden-glazed entrée bursting with tropical flair. Perfect for weeknight dinners or special gatherings, this recipe is easy to prepare and deeply flavorful. Say goodbye to boring chicken and hello to a tropical twist that will wow your taste buds every time.
Why You’ll Love This Recipe
- Versatile Cooking Methods: Choose between baking for a comforting meal or grilling for that smoky flavor.
- Flavor Explosion: The marinade doubles as a glaze, infusing the chicken with layers of taste.
- Customizable Heat: Adjust the spiciness to your preference by modifying the type and amount of peppers.
- Tropical Vibes: Grilled pineapple adds a caramelized sweetness that complements the savory chicken.
Ingredients
For the Chicken and Marinade:
- 2 lbs chicken (boneless breasts halved horizontally or bone-in thighs)
- 2 tablespoons vegetable oil
- ½ cup chicken stock
- 2 teaspoons cornstarch
- 1 cup pineapple chunks
- ¼ cup brown sugar
- 4 green onions, trimmed and halved
- 2 tablespoons rice wine vinegar
- 2 tablespoons soy sauce
- 2 teaspoons ground ginger
- 1 teaspoon onion powder
- 1 teaspoon ground cinnamon
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- ½ teaspoon ground cloves
- ½ teaspoon allspice
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 2 Scotch Bonnet peppers (or substitute with jalapeños for less heat)
For Grilled Pineapple:
- 3 cups pineapple chunks
- 2 tablespoons brown sugar
Garnish:
- 2 green onions, chopped (green tops only)
How to Make Tropical Pineapple Chicken
1. Prepare the Marinade:
- In a blender, combine pineapple chunks, brown sugar, green onions, rice wine vinegar, soy sauce, ground ginger, onion powder, cinnamon, thyme, garlic powder, ground cloves, allspice, nutmeg, salt, and Scotch Bonnet peppers. Blend until smooth.
- Place the chicken in a sealable container or bag, pour the marinade over it, and refrigerate for 2-3 hours.
2. Baking Method:
- Preheat oven to 400°F (200°C).
- Remove chicken from marinade, allowing excess to drip off. Reserve the marinade.
- In a large oven-safe skillet, heat vegetable oil over medium-high heat. Sear the chicken for 3-4 minutes on each side until browned.
- In a separate bowl, whisk together the reserved marinade, chicken stock, and cornstarch. Pour over the chicken in the skillet.
- Add pineapple chunks on top of the chicken.
- Transfer the skillet to the oven and bake, uncovered, for 35 minutes, basting occasionally.
- Ensure the internal temperature of the chicken reaches 165°F (74°C).
- Garnish with chopped green onions before serving.
3. Grilling Method:
- Preheat grill to 400°F (200°C).
- Remove chicken from marinade, allowing excess to drip off. Reserve the marinade.
- Sprinkle pineapple chunks with brown sugar.
- Grill chicken and pineapple for 4 minutes per side, or until chicken is cooked through.
- In a saucepan, combine reserved marinade and cornstarch. Bring to a simmer, whisking until thickened.
- Brush grilled chicken with the glaze and garnish with chopped green onions.
Helpful Tips
- Marinating Time: For deeper flavor, marinate the chicken overnight.
- Handling Peppers: Use gloves when handling Scotch Bonnet peppers to avoid skin irritation.
- Pineapple Selection: Fresh pineapple offers the best flavor, but canned pineapple in juice (not syrup) can be used as a substitute.
- Cooking Equipment: A cast-iron skillet is ideal for baking, while a grill pan can be used if an outdoor grill isn’t available.
Substitutions and Variations
- Protein Options: Substitute chicken with tofu or shrimp for a different take.
- Vegetarian Version: Use tofu and vegetable stock instead of chicken and chicken stock.
- Spice Level: Adjust the number of peppers to control the heat. Jalapeños offer a milder spice compared to Scotch Bonnets.
- Additional Vegetables: Add bell peppers or onions to the skillet or grill for extra flavor and nutrition.
Frequently Asked Questions
Q: Can I use canned pineapple?
A: Yes, canned pineapple chunks in juice (not syrup) work well. Drain before using.
Q: How long can I store leftovers?
A: Store in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze this dish?
A: Yes, freeze cooked chicken and pineapple in a sealed container for up to 2 months. Thaw in the refrigerator before reheating.
Storage Instructions
- Refrigeration: Place leftovers in an airtight container and refrigerate for up to 3 days.
- Freezing: Freeze in a sealed container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm in a skillet over medium heat or in the microwave until heated through.
Conclusion
This Tropical Pineapple Chicken recipe brings a burst of island flavor to your meal, combining sweet pineapple with a spicy jerk marinade. Whether baked or grilled, it’s a versatile dish that’s sure to impress. Give it a try and let your taste buds embark on a tropical adventure!
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Tropical Pineapple Chicken: A Sweet and Spicy Island Escape
- Total Time: 55 minutes (excluding marinate time)
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Tropical Pineapple Chicken blends sweet pineapple with bold jerk spices for a vibrant meal. Bake or grill for an easy, island-inspired dish. Great for weeknight dinners or BBQs. Try it now and bring a tropical twist to your table!
Ingredients
2 lbs chicken (boneless breasts halved or bone-in thighs)
2 tbsp vegetable oil
½ cup chicken stock
2 tsp cornstarch
For Marinade/Jerk Sauce:
1 cup pineapple chunks
¼ cup brown sugar
4 green onions (trimmed, halved)
2 tbsp rice wine vinegar
2 tbsp soy sauce
2 tsp ground ginger
1 tsp onion powder
1 tsp cinnamon
1 tsp dried thyme
1 tsp garlic powder
½ tsp ground cloves
½ tsp allspice
½ tsp nutmeg
½ tsp salt
2 Scotch Bonnet peppers (or jalapeños for less heat)
For Grilled Pineapple:
3 cups pineapple chunks
2 tbsp brown sugar
Garnish:
2 green onions (green tops only, chopped)
Instructions
1. Prepare the Marinade:
- In a blender, combine pineapple chunks, brown sugar, green onions, rice wine vinegar, soy sauce, ground ginger, onion powder, cinnamon, thyme, garlic powder, ground cloves, allspice, nutmeg, salt, and Scotch Bonnet peppers. Blend until smooth.
- Place the chicken in a sealable container or bag, pour the marinade over it, and refrigerate for 2-3 hours.
2. Baking Method:
- Preheat oven to 400°F (200°C).
- Remove chicken from marinade, allowing excess to drip off. Reserve the marinade.
- In a large oven-safe skillet, heat vegetable oil over medium-high heat. Sear the chicken for 3-4 minutes on each side until browned.
- In a separate bowl, whisk together the reserved marinade, chicken stock, and cornstarch. Pour over the chicken in the skillet.
- Add pineapple chunks on top of the chicken.
- Transfer the skillet to the oven and bake, uncovered, for 35 minutes, basting occasionally.
- Ensure the internal temperature of the chicken reaches 165°F (74°C).
- Garnish with chopped green onions before serving.
3. Grilling Method:
- Preheat grill to 400°F (200°C).
- Remove chicken from marinade, allowing excess to drip off. Reserve the marinade.
- Sprinkle pineapple chunks with brown sugar.
- Grill chicken and pineapple for 4 minutes per side, or until chicken is cooked through.
- In a saucepan, combine reserved marinade and cornstarch. Bring to a simmer, whisking until thickened.
- Brush grilled chicken with the glaze and garnish with chopped green onions.
Notes
Use gloves when handling Scotch Bonnets.
Substitute with jalapeños for milder heat.
Fresh pineapple adds the best flavor, but canned works too (in juice, not syrup).
Chicken is done when internal temp reaches 165°F.
Marinate longer for bolder flavor.
- Prep Time: 10 minutes Additional Time: 2–3 hours marinating
- Cook Time: 45 minutes
- Category: Dinner, Main Course
- Method: Baking, Grilling
- Cuisine: Caribbean, Tropical
Nutrition
- Serving Size: 1 portion (of 4 total)
- Calories: 420 kcal
- Sugar: 16g
- Carbohydrates: 28g
- Protein: 36 g