I love me some sweet and spicy! And what better way to combine the two flavors than by pairing sweet pineapple and spicy chipotle peppers? There is no better way, I tell you! And that is how this delicious pineapple adobo chicken was born. I had a hankering for something that would take my taste buds to flavor town and I remembered making something similar years ago. It was the first time I had ever used adobo peppers and, well, I underestimated their heat level by a factor of a kazillion. That pineapple adobo chicken was the spiciest thing I have ever made in my life. It turned my husband’s face red. Sweat began beading up on his forehead. I felt lightheaded and dizzy. And I couldn’t feel the roof of my mouth for 3 days. It was just too damn hot to eat. So, I shelved the recipe. Until the other day when I was like, “hellz yeah, I can fix it”! And I did. And it was deliciousness to the nth degree, sans the pain and sweat.
This time I toned it down a few thousand notches, and this pineapple adobo chicken was perfectly balanced: sweet and spicy, but not burn-your-face-off spicy. I wanted to add another layer of flavor, so I came up with a delicious smoky and sweet orange-almond rice to put it on, and although it may sound a little weird, it all worked together like a symphony. The little bits of crunchy smoked almonds played on the smokiness of the chipotles, and the orange scented rice danced with the pineapple. This pineapple chipotle chicken is a winner, winner, chicken dinner I tell ya! And it is easy to throw together even on a busy weeknight. Score!
I use brown rice because it is a tad bit healthier than regular old white rice, and I like the slightly nutty flavor it brings to the table. I also used smoked almonds because I thought they would give a little more interest to the dish than plain slivered almonds. Although I am all about using what you have on hand, I think the smoked almonds really added a lot. So, if you can, by all means, try it with smoked almonds. If you don’t have them, plain almonds will work. The crunchy texture is one of the most important parts because it brings a little unexpected bite, so, whatever you’ve got on hand will do the job.
So if you’re in the mood for a dinner that is anything but boring, grab a couple pans and make up a batch of this super yummy pineapple adobo chicken!
Orange Almond Rice
- 1 cup long grain brown rice
- 1 2/3 cup orange juice
- 1/3 cup water
- 1/3 cup chopped smoked almonds
- salt and pepper to taste
Pineapple Chipotle Chicken
- 4 boneless skinless chicken breasts
- 2 TBSP olive oil
- 6 slices pineapple, fresh or canned in juice
- 3/4 cup pineapple juice
- 1 Chipotle pepper in Adobo sauce, finely chopped
- 1 tsp Adobo sauce
- salt and pepper to taste
- Scallions, chopped for garnish
- Finely chop whole smoked almonds. Combine all ingredients for rice in a medium saucepan and bring to a boil over high heat. Cover, and reduce heat to low.
- Simmer for about 50 minutes or until all liquid is absorbed, keeping tightly covered. Let sit for 5-10 minutes off the heat before fluffing.
For Pineapple Adobo Chicken:
- In a large saute pan, heat olive oil over medium heat. Meanwhile, season both sides of the chicken breast with salt and pepper.
- Cook chicken in olive oil until cooked through, about 15 minutes. Set aside to rest while you make the pineapple adobo salsa.
- Cut sliced pineapple into bite-sized pieces and finely dice chipotle pepper. Slice scallions and set aside.
- In a medium saute pan, combine pineapple, chipotle pepper, pineapple juice, and adobo sauce. Bring to a boil and reduce heat to a simmer until juice has thickened, about 15 minutes.
- Slice chicken at an angle and serve over rice. Top with a scoop of pineapple salsa and garnish with chopped scallions. Enjoy!
My husband is not afraid to say he does not like it hot, so this is a tame-ish version. If you like it extra spicy, feel free to increase the number of chipotle peppers you use in this recipe.
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Wusthof Classic 7-piece Slim Knife Block Set (Acacia)
Mixing Bowls with Airtight Lids, 6 piece Stainless Steel Metal Bowls by Umite Chef, Measurement Marks & Colorful Non-Slip Bottoms Size 7, 3.5, 2.5, 2.0,1.5, 1QT, Great for Mixing & Serving
Kitchenaid Professional 600 Stand Mixer 6 quart, Empire Red
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 566Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 102mgSodium: 348mgCarbohydrates: 59gFiber: 5gSugar: 36gProtein: 43g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary significantly for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.