Caribbean Chicken with Pineapple Mojo Sauce and Cilantro Rice

Inspired by the garlicky, citrusy flavors of Cuban mojo, this dish features tender chicken cutlets smothered in a sweet and tangy pineapple mojo sauce. The sauce gets its unique twist from pineapple juice and a blend of Cuban-style spices, creating a vibrant complement to the savory chicken.

Alongside the chicken, you’ll enjoy a fresh and zippy salad made with cool cucumber, red onion, cilantro, pineapple and a squeeze of lime. Everything is served over a bed of fluffy cilantro rice, making this a complete and satisfying meal that’s perfect for any night of the week.

Log in to save recipes and build weekly shopping lists.

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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Drain the pineapple over a small bowl, reserving the juice. Trim and dice the cucumber into ¼-inch pieces. Halve and peel the onion. Dice one-quarter of the onion into ¼-inch pieces; thinly slice another one-quarter of the onion. Roughly chop the cilantro. Quarter the lime.
2. In a small pot, combine the rice, 1¼ cups water (2¼ cups for 4 servings) 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 the heat until ready to serve.
3. While the rice cooks, in a medium bowl, combine the drained pineapple, cucumber, diced onion, half the cilantro, half the garlic powder, 1 tablespoon olive oil, ½ teaspoon sugar and the juice from half the lime (for 4 servings: 2 tablespoons olive oil and 1 teaspoon sugar). Season with salt and pepper. Refrigerate until ready to serve.
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 cooking 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.) Turn off the heat; transfer the chicken to a cutting board to rest. Wipe out the pan.
5. Heat a drizzle of oil in the same pan over medium-high heat. Add the sliced onion and cook, stirring occasionally, until softened, 2-4 minutes. Add the reserved pineapple juice, remaining Cuban spice blend, remaining garlic powder and 1 teaspoon sugar (2 teaspoons for 4 servings); cook, stirring, until the liquid has reduced, 1-2 minutes. Add ¼ cup water (½ cup for 4 servings) and cook, stirring, until the sauce has thickened, 1-2 minutes. Remove from heat; stir in 2 tablespoons butter (4 tablespoons for 4 servings) until melted. Add the juice from one lime wedge (two wedges for 4 servings). Taste and season with salt and pepper. If needed, add more water a splash at a time until the sauce reaches your desired consistency.
6. Slice the chicken crosswise. Fluff the rice with a fork and stir in the remaining cilantro. Divide the rice, chicken and salad between shallow bowls. Drizzle the chicken and rice with the mojo sauce. Serve immediately.

Recipe Tips

FAQ

Can I use pork instead of chicken?

Yes, you can substitute pork chops or pork cutlets. Adjust cooking time as needed.

What can I use instead of Cuban spice blend?

A mix of cumin, oregano, garlic powder and a pinch of cayenne works well.

Can I make this recipe ahead?

The salad and rice can be prepared in advance, but the chicken and sauce are best served fresh.