Ginger Glazed Chicken with Pineapple Salsa

Ginger Glazed Chicken with Pineapple Salsa

30 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    12 m
  • Ready In

    4 h 32 m
Recipe by  Dole Food Company

“Brushing the chicken with leftover marinade ensures that each bite will be packed with flavor.”

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Adjust Servings

Original recipe yields 6 servings



  1. Combine first 8 ingredients ingredients except chicken, in small bowl. Place chicken in resealable bag. Pour glaze over chicken coating well. Marinate in refrigerator 4 hours.
  2. Combine pineapple tidbits, red onion, cilantro and lime juice in small bowl. Refrigerate 1 hour.
  3. Heat grill to medium-high.
  4. Drain chicken. Pour marinade into small saucepan. Bring to a boil; boil 2 minutes.
  5. Grill chicken; covered, 6 minutes. Brush with marinade, turn and cook 8 minutes or until internal temperature reaches 165 degrees F in thickest part of chicken. Baste several times while cooking.
  6. Serve with heaping portions of salsa.

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Reviews (30)

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This is husband and I really enjoyed this dish!! Only changes were less cilantro in the salsa, and i added green onions and red bell peppers. I cooked the chicken in a frying pan which i think worked great! I loved how colourful the salsas was!! YUM!!!



This chicken had a great flavor. I marinated the chicken longer than intended,overnight and then through the next day, and it was great. My only complaint was that I felt like the pineapple salsa called for too much cilantro. I used a couple of tablespoons and that was plenty, as it has such a strong taste. Served this with a caribbean rice mix and it was a great tropical flavored dish.



This was the best chicken I've had in a long time. Use a dozen skinless, boneless thighs. also added a chopeed green pepper to salsa. Yum!!

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Amount Per Serving (6 total)

  • Calories
  • 412 cal
  • 21%
  • Fat
  • 21.1 g
  • 32%
  • Carbs
  • 29.5 g
  • 10%
  • Protein
  • 26.3 g
  • 53%
  • Cholesterol
  • 67 mg
  • 22%
  • Sodium
  • 1272 mg
  • 51%

Based on a 2,000 calorie diet



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