Pan-Seared Chicken with Tropical Cilantro-Lime Salsa

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

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 served with a fresh tropical salsa featuring pineapple and cilantro, perfect for a light Caribbean-inspired meal. This Caribbean-inspired chicken recipe (gluten free), ready in about 28 minutes, pairs chicken breasts, olive oil, pineapple chunks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, 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.

Prep: 15 min Cook: 13 min Serves 2 Caribbean cuisine 350 cal/serving

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Ingredients

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

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Instructions

Step 1: Pat dry 2 chicken breasts (about 6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a skillet over medium-high heat until shimmering.
Step 2: Place the chicken breasts in the hot skillet and sear for 6-7 minutes on the first side without moving, until golden brown and edges are crispy. Flip and cook for another 5-6 minutes until internal temperature reaches 165°F.
Step 3: Meanwhile, combine 1 cup diced pineapple chunks, 1/4 cup chopped cilantro leaves, 2 tbsp freshly squeezed lime juice, 1/4 cup finely chopped red onion, and 1 minced small jalapeño in a bowl. Stir gently until well mixed.
Step 4: Remove chicken from heat and let rest for 5 minutes. Serve each chicken breast topped generously with the tropical cilantro-lime salsa.