Pollo a la Piña (Pineapple Chicken) Recipe
Introduction
Pollo a la Piña is a vibrant Mexican dish that combines tender chicken thighs with a spicy, smoky chile salsa and sweet pineapple. This flavorful recipe is perfect for a weeknight dinner or a festive gathering, offering a delightful balance of heat and sweetness.
Ingredients
- 1 cup fresh orange juice
- 3 to 5 large guajillo chiles (1 ounce), stemmed and seeded or ¼ cup guajillo chile powder
- 2 chipotle chiles in adobo, plus 2 tablespoons adobo sauce
- 1 teaspoon dried oregano, preferably Mexican
- ¼ teaspoon ground cinnamon
- 1½ pounds boneless, skinless, chicken thighs (about 6 medium)
- 3 tablespoons vegetable oil
- 2½ cups chopped fresh pineapple (about 14 ounces) or 1 (20-ounce) can of pineapple rings, drained and chopped
- ½ large onion, chopped
- 4 garlic cloves, finely chopped
- Kosher salt
- Warm corn tortillas, sliced avocado, chopped cilantro, and lime wedges (for serving)
Instructions
- Step 1: In a medium saucepan, bring the orange juice, guajillos, chipotles, oregano, and cinnamon to a boil over high heat. Cover, reduce heat to maintain a simmer, and cook for 5 minutes. Remove from heat and let sit for 5 minutes until the chiles are very soft. Transfer chiles, spices, and cooking liquid to a blender and puree until completely smooth.
- Step 2: Meanwhile, place the chicken thighs on a large platter and pat dry with paper towels. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the chicken and cook until just turning golden brown on both sides, about 7 to 9 minutes. Transfer the chicken to the same platter.
- Step 3: Add the remaining 1 tablespoon of oil to the skillet. Cook the pineapple, onion, garlic, and 2 teaspoons of salt, tossing occasionally, until tender and just beginning to brown, about 10 to 12 minutes. Nestle the chicken pieces into the pan with the pineapple and pour the chile salsa over everything. Bring to a boil, then reduce to a simmer and cook until the chicken is tender and cooked through and the salsa has darkened and melded with the chicken and onions, about 10 minutes.
- Step 4: Transfer the chicken to a cutting board, slice into strips, and return to the skillet with the pineapple mixture. To serve, arrange a few pieces of chicken, pineapple, and salsa on each warm corn tortilla. Top with sliced avocado, chopped cilantro, and a squeeze of lime.
Tips & Variations
- For a milder dish, reduce the number of chipotle chiles or omit the adobo sauce.
- Use chicken breasts instead of thighs if you prefer leaner meat, but watch cooking time to avoid drying out.
- Fresh pineapple adds juiciness, but canned pineapple is a convenient alternative—just drain well before using.
- Serve with a side of black beans or rice to round out the meal.
Storage
Store leftover Pollo a la Piña in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent the chicken from drying out, adding a splash of water or broth if needed. Avoid microwaving to maintain texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the chile salsa ahead of time?
Yes, the salsa can be prepared a day ahead and refrigerated in an airtight container. This allows the flavors to deepen, making the dish even more flavorful when combined with the chicken.
What if I can’t find guajillo chiles?
If guajillo chiles are unavailable, you can substitute with ancho chiles or a mild chili powder. The flavor will be slightly different but still delicious.
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Pollo a la Piña (Pineapple Chicken) Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Pollo a la Piña (Pineapple Chicken) is a vibrant Mexican dish that combines tender, golden-browned chicken thighs with a sweet and smoky pineapple and chili salsa. Made with fresh orange juice, guajillo and chipotle chiles, and aromatic spices, this flavorful chicken simmered with pineapple and served with warm corn tortillas, avocado, cilantro, and lime is perfect for a satisfying and colorful meal.
Ingredients
Scale
For the Salsa:
- 1 cup fresh orange juice
- 3 to 5 large guajillo chiles (1 ounce), stemmed and seeded or ¼ cup guajillo chile powder
- 2 chipotle chiles in adobo, plus 2 tablespoons adobo sauce
- 1 teaspoon dried oregano, preferably Mexican
- ¼ teaspoon ground cinnamon
For the Chicken and Pineapple:
- 1½ pounds boneless, skinless, chicken thighs (about 6 medium)
- 3 tablespoons vegetable oil
- 2½ cups chopped fresh pineapple (about 14 ounces) or 1 (20-ounce) can of pineapple rings, drained and chopped
- ½ large onion, chopped
- 4 garlic cloves, finely chopped
- Kosher salt, to taste (about 2 teaspoons for cooking and as needed)
For Serving:
- Warm corn tortillas
- Sliced avocado
- Chopped cilantro
- Lime wedges
Instructions
- Prepare the Chile Salsa: In a medium saucepan, combine the fresh orange juice, guajillo chiles (or chile powder), chipotles in adobo, oregano, and ground cinnamon. Bring the mixture to a boil over high heat, then cover and reduce the heat to maintain a simmer. Cook gently for 5 minutes. Remove from heat and let it sit for 5 minutes more, allowing the chiles to soften fully for blending.
- Blend the Salsa: Transfer the softened chiles, spice mixture, and cooking liquid to a blender jar (or use an immersion blender) and puree until the salsa is completely smooth, ensuring a rich, smoky flavor base for the dish.
- Cook the Chicken: Pat the chicken thighs dry with paper towels and set them on a large platter. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the chicken and cook, turning once, until both sides are just turning golden brown, about 7 to 9 minutes total. Remove the chicken from the skillet and set aside on the platter.
- Sauté Pineapple and Aromatics: Add the remaining 1 tablespoon of oil to the same skillet, using the residual fond for flavor. Add the chopped pineapple, onion, garlic, and about 2 teaspoons kosher salt. Cook, stirring occasionally, until the mixture is tender and starting to brown slightly, about 10 to 12 minutes.
- Simmer Chicken with Salsa: Nestle the browned chicken thighs back into the skillet among the pineapple and onions. Pour the blended salsa evenly over everything. Bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered until the chicken is tender and thoroughly cooked, and the salsa has thickened and darkened, melding beautifully with the pineapple and chicken, about 10 minutes.
- Slice and Combine: Transfer the chicken onto a cutting board and slice into strips. Return the sliced chicken to the skillet, mixing it gently with the pineapple and sauce for an even distribution of flavors.
- Serve: Arrange warm corn tortillas on plates. Spoon the pineapple chicken mixture onto the tortillas, then top with slices of avocado, chopped cilantro, and a squeeze of fresh lime juice for a bright finish.
Notes
- Guajillo chiles can be substituted with guajillo chile powder for ease of preparation.
- Fresh pineapple adds a bright flavor, but canned pineapple rings work well in a pinch.
- Adjust the amount of chipotle chiles and adobo sauce based on your preferred spice level.
- This dish is excellent served with warm corn tortillas for authentic presentation and flavor.
- Allowing the salsa to rest after boiling and before blending softens the chiles and deepens flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Keywords: Pollo a la Piña, Pineapple Chicken, Mexican chicken recipe, pineapple salsa, guajillo chile chicken, chipotle chicken, stovetop chicken dish
