Caribbean Chicken with Pineapple Mojo Sauce and Cilantro Rice

Bring the vibrant flavors of the Caribbean to your table with this delicious chicken dish. Inspired by classic Cuban mojo, the sauce gets a sweet twist from pineapple juice and aromatic spices. Paired with a refreshing pineapple-cucumber salad and fluffy cilantro rice, this meal is a tropical escape in every bite.

This recipe is perfect for a weeknight dinner that feels special. The chicken cutlets cook quickly, while the tangy-sweet mojo sauce comes together in minutes. The cool, crisp salad balances the warmth of the spices, making every forkful a delight.

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Ingredients

0.5 unit OnionView ingredient guideLike ingredientDislike ingredient

0.75 cup White RiceView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cuban Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Drain the pineapple over a small bowl and reserve the juice. Trim and dice the cucumber into ¼-inch pieces. Halve and peel the onion; dice one-quarter of it into ¼-inch pieces and thinly slice another quarter. Roughly chop the cilantro. Quarter the lime.
2. In a small pot, combine the rice, 1¼ cups water and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until the rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.
3. While the rice cooks, in a medium bowl, combine the drained pineapple, diced cucumber, diced onion, half the cilantro, half the garlic powder, 1 tablespoon olive oil, ½ teaspoon sugar and juice from half the lime. Season with salt and pepper. Refrigerate until serving.
4. Pat the chicken cutlets dry with paper towels and season all over with half the Cuban Spice Blend, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add the chicken and cook until browned and cooked through, 4-6 minutes per side. Reduce heat if browning too quickly. Transfer to a cutting board to rest; wipe out the pan.
5. Heat another drizzle of oil in the same pan over medium-high heat. Add the sliced onion and cook, stirring, until softened, 2-4 minutes. Add the reserved pineapple juice, remaining Cuban Spice Blend, remaining garlic powder and 1 teaspoon sugar. Cook, stirring, until the liquid reduces, 1-2 minutes. Add ¼ cup water and cook until the sauce thickens, 1-2 minutes. Remove from heat and stir in 2 tablespoons butter until melted. Add juice from one lime wedge. Season with salt and pepper. If needed, add a splash more water to reach a saucy consistency.
6. Slice the chicken crosswise. Fluff the rice with a fork and stir in the remaining cilantro. Divide the rice, chicken and salad among shallow bowls. Drizzle the chicken and rice with the mojo sauce. Serve.

Recipe Tips

FAQ

Can I use pork instead of chicken?

Yes, pork chops or pork cutlets work well with this mojo sauce. Adjust cooking time as needed.

What can I substitute for Cuban Spice Blend?

Mix equal parts cumin, oregano, garlic powder and a pinch of cinnamon for a similar flavor.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently.