top of page

Pineapple Marinated Chicken with Pineapple Salsa

Prep Time:

15 mins

Cook Time:

10 mins




Quick: Under 30 mins

About the Recipe

Kcal 458
Fats(g) 15
Carbs(g) 38
Fibre(g) 2

For more recipes and workouts join Dirty30 Daily. Head to Dirty30 Daily above.


3 tbsp. coconut sugar

2 tbsp. rice vinegar 1 tbsp. tamari 1 tbsp. fish sauce 3 tbsp. olive oil 1 tsp. garlic powder 1⁄2 tsp. cayenne pepper 1 cup pineapple, diced 1 small red onion, diced 2 tbsp. coriander, chopped 2 tbsp. pineapple, grated, including juices 1 1⁄2 lbs. (680g) chicken breasts, diced 2 cups white rice, cooked


For the marinade:

In a large bowl, stir together the coconut sugar, rice vinegar, tamari, fish sauce, 2 tablespoons of olive oil, garlic powder, ground cayenne and salt and black pepper.

For the salsa:

Transfer 1 tablespoon of the marinade to a medium bowl and add the diced pineapple, red onion and coriander. Toss until well mixed and set aside.

Add the grated pineapple and its juices to the marinade, then add the chicken and toss to coat. Set aside to marinate for 15 minutes.

Once the chicken is done marinating, heat a large pan over medium-high and add the remaining 1 tablespoon of olive oil. Add the chicken, leaving the marinade behind. Cook until browned on all sides, 7-8 minutes.

Serve the chicken over rice and topped with the pineapple salsa.

bottom of page