Brown Sugar Chicken with Pineapple Salsa
Pair tender chicken breasts, a brown sugar spice rub, and juicy pineapple salsa for a fresh, vibrant plate that brings you summer vibes any time of the year.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts sliced or pounded thin
- 2 Tablespoons brown sugar
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 1/3 cup low-sodium chicken broth see note
- rice optional for serving
For the Salsa:
- 2 cups finely-chopped fresh pineapple
- 1 bell pepper finely chopped
- 1 jalapeno pepper ribs and seeds removed, finely minced, more or less to taste
- 2-3 Tablespoons finely-chopped red onion
- 2-3 Tablespoons fresh cilantro leaves minced
- 1 Tablespoon lime juice
- 1/2 teaspoon kosher salt
Instructions
- Set the chicken out at room temperature. If it’s not already in thin slices, cut the breasts lengthwise through the middle to make them fairly thin. If any pieces are really uneven (thicker in one part, thinner in another), use a meat mallet or just a heavy pan to smash down the thick parts and even them out.4 boneless, skinless chicken breasts
- In a small bowl, mix together the brown sugar, paprika, thyme, garlic powder, salt, and pepper. Sprinkle this mixture evenly on both sides of the chicken cutlets.2 Tablespoons brown sugar, 1 teaspoon paprika, 1 teaspoon dried thyme, 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper
- To prep the salsa, combine all ingredients in a medium bowl. Be sure everything is chopped into small, relatively even pieces. Stir well to combine, sample and season with more salt and lime juice to taste, then store in the fridge until ready to serve.2 cups finely-chopped fresh pineapple, 1 bell pepper, 1 jalapeno pepper, 2-3 Tablespoons finely-chopped red onion, 2-3 Tablespoons fresh cilantro leaves, 1 Tablespoon lime juice, 1/2 teaspoon kosher salt
- Warm olive oil and melt butter together in a large skillet set over medium-high heat. When the butter melts, add the chicken and sauté for 2-4 minutes per side, until cooked through and lightly golden. Remove the chicken to a plate, tent with foil, and set aside.1 Tablespoon olive oil, 1 Tablespoon butter
- Pour the broth into the pan. Scrape the bottom well to loosen the browned bits and bring the liquid to a simmer. Bubble for 1-2 minutes to let it thicken a bit. Return chicken to the pan, reduce heat to medium-low, and spoon a bit of sauce over each piece.1/3 cup low-sodium chicken broth
- Place chicken over rice, top with salsa, and drizzle with the pan sauce, as desired. Enjoy!rice
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Notes
- Don’t Overcook: An instant-read thermometer is one of my most reached for kitchen tools; it completely eliminates guesswork. Remove chicken as soon as it hits 165°F inside and it will stay tender and juicy.
- Broth: For an extra layer of subtle flavor, add a splash of dry white wine or pineapple juice to the sauce along with the chicken broth.
- Storage: Leftovers keep well in the fridge for 3-4 days. When warming it back up, I always recommend microwaving chicken at 50% power to avoid drying out.