Smoky Mezcal Pechuga-Inspired Chicken with Charred Pineapple Salsa

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

A smoky mezcal-marinated grilled chicken served with a sweet and tangy charred pineapple salsa for a bold flavor combination. This mexican-inspired chicken ready in about 35 minutes blends skinless and boneless chicken breasts, mezcal, olive oil 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.

Prep: 15 min Cook: 20 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, whisk together 1/4 cup mezcal, 3 tbsp olive oil, 4 minced garlic cloves, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Add 4 skinless, boneless chicken breasts and coat evenly; marinate for at least 2 hours in the refrigerator.
  2. Step 2: Preheat a grill or grill pan to medium-high heat. Thread 1 medium peeled pineapple cut into 1-inch chunks onto skewers or place directly on the grill. Grill pineapple for 3-4 minutes per side, until charred edges appear and pineapple is tender. Remove from grill and chop finely.
  3. Step 3: In a bowl, combine the chopped grilled pineapple, 1/2 finely diced red onion, 1/4 cup chopped fresh cilantro, 2 tbsp freshly squeezed lime juice, and 1 minced small jalapeño. Mix well to create the salsa.
  4. Step 4: Grill the marinated chicken breasts over medium-high heat for 6-7 minutes per side, or until the internal temperature reaches 165°F and the exterior develops a smoky char.
  5. Step 5: Serve the smoky mezcal chicken topped with the charred pineapple salsa for a balance of smoky, spicy, and sweet flavors.

Frequently asked questions

How long does Smoky Mezcal Pechuga-Inspired Chicken with Charred Pineapple Salsa take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Smoky Mezcal Pechuga-Inspired Chicken with Charred Pineapple Salsa?

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 Smoky Mezcal Pechuga-Inspired Chicken with Charred Pineapple Salsa?

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 Smoky Mezcal Pechuga-Inspired Chicken with Charred Pineapple Salsa 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 Smoky Mezcal Pechuga-Inspired Chicken with Charred Pineapple Salsa?

Mexican 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.

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