Ingredients
1.5 lbs boneless, skinless chicken thighs
2 tbsp achiote paste
1/2 cup pineapple juice (from crushed or fresh pineapple)
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp chili powder
1/2 tsp ground cinnamon
1/2 tsp cayenne pepper
1 small red onion, chopped
1/4 cup fresh cilantro, chopped
2 limes, juiced (reserve 1 wedge for garnish)
2 cups uncooked jasmine rice
3 cups water or low-sodium chicken broth
20 oz crushed pineapple, drained
1/2 cup plain cooked corn (fresh or canned, drained)
1 medium avocado, diced
Instructions
Marinate chicken thighs in a bowl with achiote paste, pineapple juice, cumin, smoked paprika, chili powder, cinnamon, cayenne pepper, salt, and pepper for 20 minutes
Heat a large skillet or grill pan over high heat; add chicken thighs and cook 3-4 minutes per side until deeply golden and almost fully cooked
Transfer skillet to a roasting pan, tent surfaces with foil, and bake at 400°F (200°C) for 10-12 minutes until fully cooked
Meanwhile, cook rice in water or broth according to package instructions
Combine chopped pineapple from the bowl with 2 tbsp fresh lime juice and 1/4 cup chopped cilantro as a salsa
Assemble bowls with rice base, grilled chicken slices, baked pineapple chunks with their juices, avocado pieces, and corn
Garnish with reserved salsa and quick-pickled red onion (if using) before serving
Notes
For best results, press chicken thighs gently to ensure even thickness
Use rice, quinoa, or mixed greens as the base for dietary preferences
Pineapple can be swapped with mango or other tropical fruit for variation
Leftovers refrigerate well for 2-3 days
Charred edges can also be achieved in a cast-iron skillet if baking is preferred
- Prep Time: 20
- Cook Time: 20
- Category: Quick Chicken
- Method: Baking / Pan-searing
- Cuisine: Mexican-Inspired
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 8g
- Sodium: 380mg
- Fat: 23g
- Saturated Fat: 5g
- Carbohydrates: 68g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 220mg