Cachaça-Marinated Grilled Chicken with Pineapple Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs marinated in Brazil’s iconic cachaça spirit and grilled to perfection, topped with a fresh, tangy pineapple salsa. This brazilian-inspired chicken ready in about 30 minutes pairs bone-in chicken thighs, cachaça, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Brazilian cuisine 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a large bowl, whisk together 1/4 cup cachaça, 3 tbsp lime juice, 3 tbsp olive oil, 4 minced garlic cloves, 1 tsp ground cumin, and 1 1/2 tsp sea salt. Add 6 bone-in chicken thighs and toss to coat. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.
  2. Step 2: Prepare the pineapple salsa by combining 1 cup diced fresh pineapple, 1/2 cup diced red bell pepper, 1/3 cup finely diced red onion, 1/4 cup chopped fresh cilantro, 1 minced small jalapeño, and 1 tbsp honey in a bowl. Mix well and refrigerate until ready to serve.
  3. Step 3: Preheat a grill or grill pan over medium-high heat. Remove chicken from marinade and grill for 6-7 minutes per side, or until internal temperature reaches 165°F and skin is nicely charred and crisp.
  4. Step 4: Let chicken rest for 5 minutes after grilling. Serve topped generously with the fresh pineapple salsa for a bright contrast.

Frequently asked questions

How long does Cachaça-Marinated Grilled Chicken with Pineapple Salsa take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cachaça-Marinated Grilled Chicken with Pineapple Salsa?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.

Can I substitute ingredients in Cachaça-Marinated Grilled Chicken with Pineapple Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cachaça-Marinated Grilled Chicken with Pineapple Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Cachaça-Marinated Grilled Chicken with Pineapple Salsa?

Brazilian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes