Pan-Seared Chicken with Pineapple Salsa and Cilantro Lime Rice

By AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

Juicy pan-seared chicken breasts topped with a fresh pineapple salsa, served over fragrant cilantro lime rice for a vibrant tropical meal. This Caribbean-inspired chicken recipe (gluten free), ready in about 40 minutes, pairs boneless skinless chicken breasts, pineapple chunks, red bell pepper 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.

Ingredients

• 4 pieces (6 oz each) boneless skinless chicken breasts
• 1 cup, diced pineapple chunks
• 1/2 cup, finely diced red bell pepper
• 1/4 cup, finely diced red onion
• 1/4 cup, chopped fresh cilantro leaves
• 2 tbsp, freshly squeezed lime juice
• 3 tbsp olive oil
• 2, minced garlic cloves
• 1 cup long grain white rice
• 2 cups water
• 1 tsp salt
• 1/2 tsp black pepper

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Rinse 1 cup long grain white rice under cold water until clear. In a medium saucepan, combine the rice with 2 cups water and 1 tsp salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender.
2. Step 2: While rice cooks, prepare pineapple salsa by combining 1 cup diced pineapple chunks, 1/2 cup finely diced red bell pepper, 1/4 cup finely diced red onion, 1/4 cup chopped fresh cilantro leaves, and 2 tbsp freshly squeezed lime juice in a bowl. Stir gently and set aside to let flavors meld.
3. Step 3: Pat dry 4 boneless skinless chicken breasts (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F.
4. Step 4: Remove chicken from skillet and let rest for 5 minutes. Fluff cooked rice with a fork and stir in 1 tbsp olive oil and 2 tbsp chopped cilantro leaves for extra flavor.
5. Step 5: Plate the cilantro lime rice and top each serving with a chicken breast and 1/4 of the pineapple salsa. Serve immediately while warm.