This pineapple jalapeno chicken marinade adds a fresh, tropical, fruity-sweet twist to boneless, skinless chicken breasts. The marinade is easily made with pineapple juice frozen concentrate that you can scoop directly out of the can. Serve the chicken with coconut rice or on tacos for a delicious Hawaiian-inspired meal.
For more fruity sweet and savory chicken flavors, also check out this apple cider-marinated chicken!
Marinade ingredients and notes:
- Frozen juice concentrate is sold in cans in the freezer section of most grocery stores. For this recipe, scoop the frozen concentrate directly out of the can and use for the marinade. Don't add any water to it, as you would when making actual juice.
How to make the marinade:
- Add all marinade ingredients to a bowl.
- Whisk until well combined.
How to use it:
This marinade is excellent for boneless, skinless chicken breasts. Add the marinade to a resealable plastic bag, then add the chicken. Seal the bag and marinate the chicken in the fridge for 45 minutes.
How to cook the marinated chicken:
- Heat a cast iron pan on high heat on the stovetop for a few minutes until very hot.
- Take the chicken breast out of the marinade and transfer directly into the hot cast iron pan.
- Using a slotted spoon, scoop the jalapeno chunks out of the marinade and set on top of the chicken breast. Sear the chicken breast on both sides until its internal temperature reaches 165 degrees F.
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 the recommended technique for this recipe.
How to serve the chicken:
Serve the chicken with coconut rice or shred it for tacos.
How spicy is this marinade?
The fresh jalapeno loses most of its spiciness during marinating and is only very mildly spicy.
More delicious chicken breast marinade recipes:
- French Chicken Marinade1 Hours 15 Minutes
- Honey Chili Chicken Marinade (with Sriracha sauce)1 Hours 15 Minutes
- Mediterranean Grilled Chicken Marinade40 Minutes
- Cajun Chicken Marinade1 Hours 15 Minutes
Did you make this recipe? Please let me know how you liked it in the comments below! Thank you!
Full Printable Recipe
Pineapple Jalapeno Chicken Marinade
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.
Comments
No Comments