Cachaça-Marinated Grilled Chicken with Tropical Pineapple Salsa

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

Juicy grilled chicken marinated in Brazil’s iconic cachaça and served with a vibrant pineapple salsa that balances sweet, spicy, and tangy flavors. This Brazilian-inspired chicken recipe, ready in about 30 minutes, pairs boneless chicken thighs, cachaça, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Ingredients

• 1.5 pounds boneless chicken thighs
• 1/3 cup cachaça
• 2 tablespoons lime juice
• 3 cloves minced garlic
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup diced ripe pineapple
• 1/2 cup diced red bell pepper
• 1/4 cup finely chopped red onion
• 2 tablespoons chopped fresh cilantro
• 1 small, seeded and minced jalapeño
• 1 tablespoon honey
• 1 teaspoon lime zest

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Instructions

1. Step 1: In a medium bowl, combine 1/3 cup cachaça, 2 tablespoons lime juice, 3 minced garlic cloves, 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper to create the marinade. Add 1.5 pounds boneless chicken thighs and toss to coat. Cover and refrigerate for at least 2 hours, preferably overnight.
2. Step 2: Meanwhile, prepare the pineapple salsa by mixing 1 cup diced ripe pineapple, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 2 tablespoons chopped fresh cilantro, 1 minced small jalapeño (seeded), 1 tablespoon honey, and 1 teaspoon lime zest in a bowl. Stir well and refrigerate until ready to serve.
3. Step 3: Preheat a grill or grill pan to medium-high heat, about 400°F. Remove the chicken from the marinade, letting excess drip off, and grill for 5-6 minutes per side until internal temperature reaches 165°F and the edges have nice char marks.
4. Step 4: Transfer grilled chicken to a serving platter and spoon the chilled pineapple salsa over the top or serve it on the side for a bright, tropical contrast.