Pineapple Marinated Chicken
Tender bites of chicken breast have a lightly caramelized exterior, with a teriyaki-like flavor – sweet and savory. Served with a fresh pineapple salsa with onions and cilantro.
- 3 Packed tbsp. Dark Brown Sugar (I used light because it's all I had)
- 2 tbsp. Rice Vinegar
- 1 tbsp. Soy Sauce
- 1 tbsp. Fish Sauce
- 2 tbsp. Olive Oil, plus more for cooking
- 1 tsp. Kosher Salt (Diamond Crystal)
- 1 tsp. Garlic Powder
- 1/4 to 1/2 tsp. Ground Cayenne
- 1/2 tsp. Black Pepper
- 1 cup Diced Fresh Pineapple (1/2-inch chunks)
- 1/4 cup Finely Diced Red Onion
- 2 tbsp. Finely Chopped Fresh Cilantro
- 2 tbsp. Finely Grated Fresh Pineapple, including accumulated juices
- 1.5 lbs. Boneless, Skinless Chicken Breasts, cut into 1 1/2-inch chunks
- Cooked white rice, for serving
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 the marinade mixture to a medium bowl to make the salsa. To this 2 tablespoon of the marinade, add the diced pineapple, red onion and cilantro. Toss until well mixed and set aside.
To the rest of the marinade in the large bowl, add the grated pineapple and its juices, stir to combine. Then, add the chicken pieces, toss to coat. Set aside to marinate at room temperature for 15 minutes (and no longer).
When the chicken has about 2 minutes to go on the marinating time, 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 and let cook until the bottoms are browned, 4 to 5 minutes. Continue cooking, stirring occasionally, scraping up any brown bits on the bottom of the pan.
Cook until browned on all sides and no longer pink on the inside, 3 to 4 minutes more.
Serve the chicken over rice and top with the pineapple salsa.