A quick and flavorful dish that brings together tender chicken glazed in a tropical pineapple sauce and a bright, zesty pineapple-jalapeño salsa. It’s a deliciously balanced combination of sweet, savory, tangy, and just a hint of heat—perfect for an easy dinner that still feels special. Pineapple Glazed Chicken with Pineapple-Jalapeño Salsa

Why You’ll Love This Recipe

I love how this dish packs big flavor without requiring much time in the kitchen. The pineapple glaze caramelizes beautifully around the chicken, while the fresh salsa adds a juicy, slightly spicy contrast that really wakes up the plate. I can prep the salsa and marinade ahead of time, making dinner come together effortlessly. It’s also a great way to use fresh pineapple and keep things light yet satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 ½ lb boneless skinless chicken breasts, cut into cubes
1/3 cup coconut seasoning sauce (e.g. coconut aminos marinade)
1/3 cup pineapple juice
2 tbsp brown sugar or coconut sugar
2 tbsp ketchup
1 shallot, chopped
4 cloves garlic, minced
1 tbsp grated ginger
1 pinch red pepper flakes
2 tbsp coconut or avocado oil
½ cup cilantro, chopped (optional garnish)

For the Pineapple Salsa:

2 cups fresh pineapple chunks
½ shallot, finely chopped
1 jalapeño, chopped
Juice of 1 lime
1 avocado, diced (optional)

Directions

I start by whisking together the coconut seasoning sauce, pineapple juice, brown sugar, ketchup, shallot, garlic, ginger, and red pepper flakes in a bowl to create the marinade.
I pour about one-third of the marinade over the chicken cubes and let them sit for at least 15 minutes (or longer if I plan ahead).
While the chicken marinates, I prep the salsa—combining pineapple, shallot, jalapeño, lime juice, and avocado in a bowl. I toss it gently and set it aside.
In a large skillet, I heat oil over medium-high and add the marinated chicken. I cook it until it’s golden and cooked through, about 5 minutes per side.
Then I reduce the heat to medium, pour in the remaining marinade, and stir until it thickens into a sticky glaze—this takes around 5 minutes.
I finish by stirring in some chopped cilantro and serving the chicken over rice or whatever base I like, topped with a generous scoop of salsa.

Servings and timing

This recipe yields 4 servings.

Prep Time: 15 minutes (plus 15 minutes marinating)
Cook Time: 10 minutes
Total Time: About 25 minutes (excluding optional extended marinating time)

Variations

I sometimes swap in chicken thighs for extra tenderness—they hold up really well to the glaze. If I want it spicier, I’ll throw in more red pepper flakes or even a splash of hot sauce. For a low-sodium version, I stick with a reduced-sodium seasoning sauce. I’ve also tried mango in the salsa instead of pineapple—it’s a fun twist.

storage/reheating

Leftovers keep well for up to 3 days in the fridge. I store the chicken and salsa separately to keep the textures right. When reheating the chicken, I use the stovetop over low heat or a microwave in short bursts to avoid drying it out. The salsa is best fresh but stays okay for about 1 day refrigerated.

FAQs

How long can I marinate the chicken?

I usually marinate for at least 15 minutes, but overnight works great too. Just make sure not to exceed 24 hours—pineapple juice can make the chicken too soft if it sits too long.

Can I use canned pineapple instead of fresh?

Yes, I can use canned pineapple in a pinch, especially for the salsa, but I always choose pineapple packed in juice—not syrup—to avoid extra sweetness.

What can I serve this dish with?

I like to serve it over jasmine rice, coconut rice, or even cauliflower rice for a lighter option. It also works great in lettuce wraps.

Can I make this ahead of time?

Yes. I often prep the marinade and salsa ahead of time. The chicken can marinate overnight, and the salsa can sit in the fridge for a few hours to let the flavors meld.

Is this dish kid-friendly?

It can be! I just reduce or omit the red pepper flakes and jalapeño if I’m serving little ones. The sweet pineapple flavor tends to be a hit.

Conclusion

This pineapple glazed chicken is one of my go-to meals when I want something bold and fresh without spending hours in the kitchen. The glaze is sticky, tangy, and slightly sweet, while the salsa brings that juicy kick that ties it all together. Whether I serve it over rice or in a wrap, it always hits the spot.