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Pineapple-Glazed Chicken with Jalapeño Salsa

Pineapple-Glazed Chicken with Jalapeño Salsa

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This vibrant pineapple-glazed chicken is a fantastic addition to your high-protein repertoire, offering a wonderful balance of sweet and savoury flavours. The sticky glaze, made with pineapple juice and tangy mustard, caramelises beautifully under the grill to provide a succulent finish to the chicken breasts. This light yet deeply satisfying dish brings a bright, tropical feel to the dinner table and is perfect for a nutritious midweek meal.

Accompanied by a fresh jalapeño and pineapple salsa, this homemade dish is as wholesome as it is colourful. The crisp red pepper and sharp red onion provide a lovely texture that cuts through the sweetness of the fruit. Serve this versatile chicken alongside a simple green salad or some fluffy brown rice for a complete, balanced dinner that the whole family will enjoy.

Ingredients for Pineapple-Glazed Chicken with Jalapeño Salsa

60ml pineapple juice
2 tablespoons (packed) brown sugar
1 tablespoon yellow mustard
180ml 1/4-inch cubes fresh pineapple
3 tablespoons finely diced red pepper
3 tablespoons chopped fresh coriander
1 1/2 tablespoons finely chopped red onion
1 1/2 tablespoons canned sliced jalapeño chillies, drained, coarsely chopped
4 boneless chicken breast halves with skin (800g total)

How to make Pineapple-Glazed Chicken with Jalapeño Salsa

Preheat oven to 204°C. Bring pineapple juice, brown sugar, and mustard to boil in small saucepan, stirring to dissolve sugar. Boil until glaze has thickened slightly, about 1 minute. Season with salt and pepper.

Mix pineapple, red pepper, coriander, onion, and chillies in medium bowl. Season with salt and pepper.

Line baking sheet with foil. Place chicken on sheet and brush with glaze. Bake 15 minutes. Brush again with glaze, then grill until cooked through and golden, watching closely to avoid burning, about 5 minutes longer. Let rest 5 minutes.

Spoon salsa over chicken and serve.

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