Rum-Spiked Pineapple Mango Salsa with Grilled Chicken Skewers
Juicy grilled chicken skewers paired with a tropical pineapple mango salsa brightened with a hint of rum. This caribbean-inspired chicken ready in about 27 minutes blends olive oil, salt, black pepper 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 4, 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
- 1 lb boneless chicken breast, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup pineapple, diced
- 1 cup mango, diced
- 1/4 cup red onion, finely chopped
- 1 small jalapeño, seeded and minced
- 2 tbsp fresh cilantro, chopped
- 2 tbsp fresh lime juice
- 2 tbsp light rum
Instructions
- Step 1: Preheat grill or grill pan to medium-high heat (about 400°F). Thread 1 lb cubed chicken breast onto skewers, brush with 2 tbsp olive oil, and season with 1 tsp salt and 1/2 tsp black pepper.
- Step 2: Grill chicken skewers for 4-5 minutes per side until internal temperature reaches 165°F and chicken is nicely charred.
- Step 3: While chicken grills, combine 1 cup diced pineapple, 1 cup diced mango, 1/4 cup finely chopped red onion, 1 minced small jalapeño, 2 tbsp chopped fresh cilantro, 2 tbsp fresh lime juice, and 2 tbsp light rum in a bowl.
- Step 4: Toss salsa gently and let it sit for 5 minutes to allow flavors to meld.
- Step 5: Serve grilled chicken skewers topped with generous spoonfuls of the rum-spiked pineapple mango salsa.
Frequently asked questions
How long does Rum-Spiked Pineapple Mango Salsa with Grilled Chicken Skewers take to make?
Total time is about 27 minutes (15 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 Rum-Spiked Pineapple Mango Salsa with Grilled Chicken Skewers?
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 Rum-Spiked Pineapple Mango Salsa with Grilled Chicken Skewers?
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 Rum-Spiked Pineapple Mango Salsa with Grilled Chicken Skewers 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.
What goes well with Rum-Spiked Pineapple Mango Salsa with Grilled Chicken Skewers?
Caribbean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
