Chicken Pineapple Adobo

5 from 2 votes

Chicken Pineapple Adobo is a smoky, sweet, spicy delight. This dish has a huge depth of flavor you will crave. An irresistible meal.

Prep Time30

Cook Time20

Course: Main Course

Cuisine: American

Diet: Gluten Free

Servings:

Author: Bailey

Equipment

small food processor for the sauce
sauce pan for the coconut rice

Ingredients

Chicken

1.75-2 lbs chicken breasts about 4 breasts
¼ tsp salt
¼ tsp pepper
1 Tbsp fresh cilantro for garnish before serving

Pineapple Adobo Sauce

2 Tbsp olive oil
¼ cup rice vinegar
⅓ cup soy sauce, low sodium
¼ cup chipotle in adobo sauce
¼ cup honey or brown sugar
3 garlic cloves
1 Tbsp fresh ginger, peeled
2 pineapple rings *grill the rest from the can or fresh pineapple with the chicken! optional

Coconut Rice

1½ cup long grain rice
1 14 oz can coconut milk
1¼ cup water
½ Tbsp white granulated sugar

Instructions

Prep the chicken, pat dry and season on both sides with salt and pepper.
Start the rice. Rinse the rice, add it to a medium sized sauce pan. Add in the water, coconut milk, sugar. Bring it to a simmer with a lid on and simmer lightly for 20 minutes or until the liquid is absorbed and rice is al dente.
In a small food processor, blitz all the sauce ingredients until smooth. Give it a taste and decide if you want to add more honey.
Pour half of the pineapple adobo sauce over the seasoned chicken in a large bowl. Poke the chicken with a fork several times all over (this helps to tenderize it) let it marinate for about 20 minutes or up to 24 hours.
Start the grill! Turn it on medium heat. Add the breasts & leftover pineapple slices to a cleaned grill. Let the chicken cook on each side for about 8-10 minutes on each side, turning often. Brush the chicken often with the leftover sauce. Timing will vary depending on the grill. Keep an eye on the pineapple slices, they cook fast and vary depending on the grill. Keep a plate nearby to add them to.
For the air fryer, Add the chicken to the air fryer, set on 375º and cook for about 17 minutes or internal temp reaches 165º. Brush the chicken with excess sauce before serving.
For the oven. Add to a baking sheet or skillet. Cook on 375º for about 17-18 minutes. Brush the chicken with excess sauce before serving.
Once the chicken is finished cooking. Let it sit for a few minutes and rest. In a bowl, layer the coconut rice, Chicken Pineapple Adobo and grilled pineapples. Add extra sauce if desired. Finish off with cilantro and enjoy!

Notes

Don't overcook the chicken! It's always best to have a digital meat thermometer. This will help keep the chicken nice and juicy.
Taste the sauce before marinating. Make sure you have enough salt or honey to your liking.
Keep a close eye on the coconut rice, don't overcook it.

Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.

Nutrition