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
