This pineapple jalapeno chicken marinade adds a fresh, tropical, fruity-sweet twist to boneless, skinless chicken breast. It has great flavor from fresh jalapeno, ginger, garlic, soy sauce and pineapple juice frozen concentrate. Sear the marinated chicken in a cast iron pan and serve with coconut rice or shred it for tacos.
Juice concentrate instead of fresh pineapple:
Instead of going through the trouble of peeling and cutting a fresh pineapple, I used pineapple juice frozen concentrate for this marinade. The concentrate adds intense pineapple flavor and is very easy to use because you can scoop it directly out of the can. And because it's concentrate and not actual juice, it keeps the marinade thick and doesn't make it watery.
Full Recipe
Pineapple Jalapeno Chicken Marinade
This recipe makes enough marinade for 8 ounces of boneless, skinless chicken breast.
Print Pin Rate Servings: 2
Calories: 240kcal
Equipment:
- measuring spoons
- knife and cutting board
- garlic press (optional)
- ginger grater
- mixing bowl
- whisk
- resealable plastic bag
- kitchen tongs
- cast iron pan
- slotted spoon
- digital meat thermometer (recommended)
Ingredients:
- 2 tablespoons pineapple juice frozen concentrate*
- 1 small or ½ large jalapeno pepper, diced** (about 2 tablespoons)
- 2 garlic cloves, peeled and minced or pressed through a garlic press
- ½ tablespoon soy sauce
- 3 tablespoons mild olive oil
- ½ teaspoon finely grated fresh ginger root
- 8 ounces boneless, skinless chicken breast
Instructions:
- Add juice concentrate, jalapeno, garlic, soy sauce, oil and ginger to a bowl.
- Whisk until well combined.
- Pour into a resealable plastic bag and add the chicken to it. Seal and move the chicken around until fully coated, then marinate in the fridge for 45 minutes.
Cooking instructions:
- Heat a cast iron pan on high heat on the stovetop for a few minutes until very hot.
- Transfer the marinated chicken directly from the marinade to the hot cast iron pan.
- Using a slotted spoon, scoop the jalapeno chunks out of the marinade and set on top of the chicken.
- Sear the chicken breast on both sides until the chicken reaches an internal temperature of 165 degrees F.
Notes:
*Scoop the concentrate directly out of the can. Don't add any water to it (as you would when making actual juice). **There is no need to remove the ribs and seeds for this recipe because the jalapeno loses most of its spiciness during marinating. Can I grill the chicken instead of searing it? Yes, you can grill the chicken instead of searing it in a cast iron pan. Note, however, that it's difficult to keep the jalapeno chunks from falling off the chicken breast on the grill. Therefore, searing the chicken is my recommended technique for this recipe.
Nutrition:
Calories: 240kcal | Carbohydrates: 4.7g | Protein: 24.5g | Fat: 13.4g | Saturated Fat: 1.5g | Cholesterol: 73mg | Sodium: 171mg | Potassium: 480mg | Fiber: 0.3g | Sugar: 2.5g | Calcium: 15mg | Iron: 1mg
More chicken breast marinade recipes:
- For some delicious herb flavors, try this herbs de Provence chicken marinade.
- This chili garlic chicken marinade is sweet and spicy.
- For something smoky and spicy make this cajun chicken marinade recipe.
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