Pineapple-Marinated Chicken Breasts
Published June 9, 2021
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
- 3packed tablespoons dark brown sugar
- 2tablespoons rice vinegar
- 1tablespoon soy sauce
- 1tablespoon fish sauce
- 2tablespoons olive oil, plus more for cooking
- 1teaspoon kosher salt (Diamond Crystal)
- 1teaspoon garlic powder
- ¼ to ½teaspoon ground cayenne
- ½teaspoon black pepper
- 1cup diced fresh pineapple (½-inch chunks)
- ¼cup finely diced red onion
- 2tablespoons finely chopped fresh cilantro
- 2tablespoons finely grated fresh pineapple, including accumulated juices
- 1½pounds boneless, skinless chicken breasts, cut into 1½-inch chunks
- Cooked white rice, for serving
Nutritional analysis per serving (4 servings)
370 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 1 gram dietary fiber; 12 grams sugars; 40 grams protein; 654 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, stir together the brown sugar, rice vinegar, soy sauce, fish sauce, 2 tablespoons olive oil, salt, garlic powder, ground cayenne and black pepper. Transfer 1 tablespoon of this marinade mixture to a separate medium bowl and add the diced pineapple, red onion and cilantro. This is your salsa; toss until well mixed and set aside.
- Step 2
Add the grated pineapple and its juices to the marinade mixture in the large bowl, then add the chicken and toss to coat. Set aside to marinate at room temperature for 15 minutes (and no longer).
- Step 3
Once the chicken is done marinating, heat a large nonstick skillet over medium-high and add enough olive oil to lightly coat the bottom of the pan. Add the chicken pieces, leaving any marinade behind, in a single layer so that they don’t touch and let cook until the bottoms are browned, 2 to 3 minutes. Continue cooking, stirring occasionally, until browned on all sides and no longer pink on the inside, 4 to 5 minutes more.
- Step 4
Serve the chicken over rice and top with the reserved pineapple salsa.
Private Notes
Comments
Step 1 is hard to parse. Rewritten below by me (a professional writer of technical instructions): Step 1a: Marinade base In a large bowl, stir together the brown sugar, rice vinegar, soy sauce, fish sauce, 2 tablespoons olive oil, salt, garlic powder, ground cayenne and black pepper. Step 1b: Salsa Transfer 1 tablespoon of the marinade base to a medium bowl and add the diced pineapple, red onion and cilantro. Toss until well mixed and set aside.
The large bowl with the GRATED pineapple is the marinade. The medium bowl with 1 Tbsp, DICED pineapple, red onion, and cilantro is the salsa.
The first part of the second bowl is the second part of the first bowl which is party to the second pineapple omitting the second party of the party of the first pineapple in the second part of the first bowl. You're welcome.
So good! Eric you’ve done it again. No mods, easy and supremely tasty.
Being a relatively frugal cook, I hate throwing away the labor-intensive (with numerous ingredients) marinade after a short soak. Would it be safe to save it, freeze immediately then bring to a boil before using it again? It would be nice to have this tasty gem on hand next time. Thanks in advance.
Enjoyed this the first time a few weeks back but felt it was missing a vegetable so this time I added some bok choy and sweet red pepper in the last few minutes....also a bit of the marinade. I only had a bit of pineapple(frozen) so I put mango in the salsa and also nearly doubled it. Fun technique to tenderize the chicken and turns out to be an enjoyably flexible recipe. Thank You