Pan-Seared Chicken with Pineapple and Mojo Sauce

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

Juicy chicken breasts coated in a vibrant sweet-tangy glaze featuring fresh pineapple and citrusy garlic, finished with a bright cilantro garnish. This puerto rican-inspired chicken (gluten-free) ready in about 35 minutes pairs chicken breasts, olive oil, pineapple 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 rice, quinoa, or a quick salad. 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.

★ 4.2 (13 ratings) Prep: 15 min Cook: 20 min Serves 4 Puerto Rican cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 4 boneless, skinless chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F), then transfer to a plate and tent loosely with foil.
  2. Step 2: In the same skillet, heat 1 tablespoon olive oil over medium heat. Add 3 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn. Add 1/4 cup pineapple juice, 2 tablespoons white wine vinegar, and 2 tablespoons lime juice, then bring to a simmer and cook for 3 minutes until slightly reduced.
  3. Step 3: Stir in 1/2 cup diced fresh pineapple and cook for 2 minutes until heated through. Return chicken to the skillet, spooning sauce over the top, and cook for 2 more minutes until chicken is heated through. Sprinkle with 1/4 cup chopped fresh cilantro and serve immediately.

Frequently asked questions

How long does Pan-Seared Chicken with Pineapple and Mojo Sauce take to make?

Total time is about 35 minutes (15 min prep + 20 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 Pan-Seared Chicken with Pineapple and Mojo Sauce?

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 chicken breasts from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Pineapple and Mojo Sauce?

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 Mojo Sauce 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.

Is Pan-Seared Chicken with Pineapple and Mojo Sauce 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.

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