Pineapple Chicken Rice: 7 Irresistible Ways to Enjoy It

Experience a delightful blend of flavors with this grilled chicken dish served with fresh pineapple salsa.

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Trim chicken and slice breasts in half widthwise. Pound to an even thickness using a meat mallet or the bottom of a pan.
In a small bowl, whisk together olive oil, 1 tsp lime zest, ¼ cup lime juice, minced garlic, honey, cumin, coriander, and about ½ tsp each salt and pepper. Set aside 3 tablespoons of the marinade.
Add the rest of the marinade to the chicken in a large resealable bag. Seal and knead to coat evenly. Refrigerate for at least 30 minutes or up to 2–3 hours.
Heat grill or grill pan to medium-high (about 400°F). Oil the grates well with a paper towel soaked in vegetable oil.
Optional: Grill Pineapple. Rub pineapple strips with 1–2 teaspoons vegetable oil. Grill for 2–3 minutes per side, until lightly charred. Let cool slightly, then finely dice.
Remove chicken from the marinade. Grill for 4–6 minutes per side, or until internal temperature is 160°F. Baste with reserved marinade while grilling and after flipping.
In a large bowl, combine diced pineapple, cilantro, jalapeño, and red onion. Add 2 tbsp lime juice, cumin, and salt & pepper to taste. Toss gently.
Slice or chop the chicken. Serve over rice with pineapple salsa and diced avocado on top. Enjoy!