Pan-Seared Chicken with Roasted Caribbean Pineapple Salsa

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy pan-seared chicken breasts topped with a vibrant roasted pineapple salsa featuring tropical Caribbean flavors. This Caribbean-inspired chicken recipe, ready in about 30 minutes, pairs chicken breast, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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: 10 min Cook: 20 min Serves 2 Caribbean cuisine 320 cal/serving

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Ingredients

2 pieces, about 6 oz each chicken breast
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 cup, fresh pineapple chunks
1/2 cup, diced red bell pepper
1/4 cup, finely chopped red onion
1 small, seeded and minced jalapeño
2 tbsp, chopped fresh cilantro
2 tbsp, fresh lime juice
1 tsp honey

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Instructions

Step 1: Preheat oven to 425°F. Spread 1 cup fresh pineapple chunks on a baking sheet and roast for 12 minutes until caramelized and lightly browned around the edges.
Step 2: Meanwhile, pat dry 2 chicken breasts 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.
Step 3: Place chicken breasts in the skillet and sear for 6-7 minutes per side until golden brown and internal temperature reaches 165°F. Remove from heat and let rest.
Step 4: In a medium bowl, combine the roasted pineapple, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 1 minced jalapeño, 2 tbsp chopped fresh cilantro, 2 tbsp fresh lime juice, and 1 tsp honey. Mix gently to combine.
Step 5: Serve the seared chicken breasts topped generously with the roasted Caribbean pineapple salsa while warm.