Pan-Seared Chicken with Pineapple and Cilantro Salsa
Tender pan-seared chicken breasts topped with a vibrant pineapple and cilantro salsa, balancing sweet and fresh flavors. This caribbean-inspired chicken (gluten free) ready in about 22 minutes blends about 6 oz each chicken breasts, olive oil, salt into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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
- 2 pieces, about 6 oz each chicken breasts
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup, diced fresh pineapple
- 1/4 cup, chopped fresh cilantro
- 1/4 cup, finely diced red onion
- 2 tbsp lime juice
- 1 small, seeded and minced jalapeño
- 1 tsp honey
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat dry 2 chicken breasts (about 6 oz each) and season with 1 tsp salt and 1/2 tsp black pepper on both sides. Heat 2 tbsp olive oil in a skillet over medium-high heat.
- Step 2: Place the chicken breasts in the hot skillet and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F, flipping once.
- Step 3: Meanwhile, combine 1 cup diced fresh pineapple, 1/4 cup chopped fresh cilantro, 1/4 cup finely diced red onion, 1 small minced jalapeño (seeded), 2 tbsp lime juice, and 1 tsp honey in a bowl. Stir gently until well mixed.
- Step 4: Remove chicken from heat and let rest for 3 minutes. Spoon the pineapple cilantro salsa over each chicken breast before serving for a fresh, zesty finish.
Frequently asked questions
How long does Pan-Seared Chicken with Pineapple and Cilantro Salsa take to make?
Total time is about 22 minutes (10 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pan-Seared Chicken with Pineapple and Cilantro Salsa?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Pan-Seared Chicken with Pineapple and Cilantro 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 Pan-Seared Chicken with Pineapple and Cilantro Salsa for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.
Is Pan-Seared Chicken with Pineapple and Cilantro Salsa gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
