Island-Style Chicken with Pineapple Sauce is a dish that combines tropical flavors and a characteristic spicy touch from the island regions of the Caribbean. This dish has its roots in Caribbean cuisine and is very popular in countries like Puerto Rico, Cuba, and the Dominican Republic, where fresh pineapple and spicy ingredients are essential elements. In some Latin American countries, this recipe may be found under similar names such as "Tropical Chicken" or "Sailor's Chicken," although the essence remains the same: tender and juicy chicken accompanied by a pineapple sauce that provides freshness and a sweet-spicy contrast. The marinating technique and the use of fresh ingredients reflect the influence of Caribbean culture and its abundance of tropical fruits and spices.
Chicken island style with pineapple sauce
How to Prepare Island-Style Chicken with Pineapple Sauce
To begin, strain the pineapple and reserve the juice for the marinade. Then, place the pineapple in a medium bowl, cover it, and refrigerate it while you prepare the mixture for marinating the chicken.
In a shallow non-metallic container, place the pineapple juice and add the low-sodium soy sauce, honey, chopped garlic, and red chili flakes. Mix well to integrate all the flavors.
Add the chicken breasts to this mixture and turn the chicken to coat all sides evenly. Cover the container and refrigerate for at least 4 hours or up to 24 hours, turning occasionally so the chicken marinates completely.
Preheat the grill or broiler and cover the rack or tray with non-stick spray to prevent the chicken from sticking. Meanwhile, take the pineapple out of the refrigerator and add chopped onion, brown sugar, lime juice, chopped jalapeño peppers, and fresh cilantro. Mix well and let this sauce rest at room temperature.
Remove the chicken from the marinade, reserving the remaining liquid. Grill or cook the chicken on the grill about 10 cm from the heat for 5 minutes per side, or until the chicken is no longer pink in the center. You can check this by inserting a knife or thermometer.
While the chicken is cooking, transfer the reserved marinade to a small saucepan. Bring to a boil over medium-high heat and cook for about 5 minutes or until the sauce is reduced by half to concentrate the flavors.
Once the chicken is cooked, pour the reduced sauce over it and top with the pineapple sauce prepared earlier. If you wish to freeze, pack the cooled cooked chicken and sauce in a freezer-safe plastic container, and the salsa in a separate container.
To use again, thaw both overnight in the refrigerator, cover the chicken with the sauce, and heat in the microwave on high for 3 minutes to enjoy a delicious Island-Style Chicken with Pineapple Sauce.
Ingredients (11)
- Unsweetened Pineapple
- Low Sodium Soy Sauce
- Honey
- Garlic
- Red Chili Flakes
- Chicken Breasts
- Onion
- Brown Sugar
- Lime Juice
- Jalapeño Pepper
- Fresh Cilantro
Instructions (42 steps)
- 1 Strain the pineapple
- 2 Reserve the juice
- 3 Place the pineapple in a medium bowl
- 4 Cover and refrigerate
- 5 Place the pineapple juice in a shallow non-metal container
- 6 Add the soy sauce
- 7 honey
- 8 garlic
- 9 and red chili flakes
- 10 Mix well
- 11 Add the chicken and turn to coat all sides
- 12 Cover and refrigerate for at least 4 hours or up to 24 hours
- 13 turning occasionally
- 14 Preheat the grill or broiler
- 15 Coat the grill rack or broiler pan with nonstick spray
- 16 Take the pineapple out of the refrigerator
- 17 Add the onions
- 18 brown sugar
- 19 lime juice
- 20 jalapeño peppers
- 21 and cilantro
- 22 Mix well
- 23 Let stand at room temperature
- 24 Remove the chicken from the marinade
- 25 Reserve the marinade
- 26 Grill or broil 4 inches from the heat for 5 minutes
- 27 Turn and cook for 5 minutes more
- 28 or until the chicken is no longer pink in the center
- 29 Check by inserting the
- 30 Transfer the marinade to a small saucepan
- 31 Bring to a boil over medium-high heat
- 32 Cook for 5 minutes
- 33 or until reduced by half
- 34 Pour over the chicken
- 35 Top with the salsa
- 36 To freeze
- 37 pack the cooled cooked chicken and salsa in a freezer-safe plastic container
- 38 Pack the salsa in a separate freezer-safe plastic container
- 39 To use
- 40 thaw both overnight in the refrigerator
- 41 cover the chicken
- 42 and microwave on high for 3 minutes