Pineapple Chimichurri Chicken

Total Time: 25 Min

Gluten Free

About this recipe

Pineapple Chimichurri Chicken combines the tropical freshness of pineapple with the complex depth of Holland House® Red Wine Vinegar to create a unique, exceptional dish. The vinegar imparts a tangy and robust flavor to the chimichurri sauce, which—when combined with the pineapple—creates a memorable meal that's as easy as it is delicious.

Prep Time: 15 Min

Cook Time: 10 Min

Yield: 6 servings


  • 1 can (8 ounces) pineapple chunks in juice
  • 1 green onion, chopped
  • 3 tablespoons Holland House® Red Wine Vinegar, divided
  • 1 teaspoon ground cumin, divided
  • 2 large boneless skinless chicken breasts (1 - 1/2 to 2 pounds), cut into 6 thin cutlets
  • 1 jalapeño pepper, roughly chopped
  • 1 clove garlic
  • 1/2 cup tightly packed fresh cilantro
  • 1/2 cup tightly packed fresh parsley
  • 2 tablespoons vegetable oil


  1. Drain pineapple, reserving juice. Combine juice, 1 Tbsp. green onions, 1 Tbsp. vinegar, ½ tsp. cumin, ½ tsp. kosher salt and chicken in large resealable bag. Refrigerate at least 2 hours to marinate.
  2. Add remaining green onions, jalapeño, garlic and herbs to food processor. Pulse 10 - 12 times or until roughly chopped.
  3. Add pineapple chunks, oil, remaining vinegar, cumin and a pinch of salt. Pulse 10 - 12 times or until finely chopped.
  4. Heat grill to medium - high and brush with oil.
  5. Remove chicken from marinade; discard any remaining marinade. Grill chicken, covered, 7 - 15 min. or until done (165°F), turning occasionally.
  6. Serve with pineapple chimichurri.


  1. For an extra kick, use 2 jalapeño peppers or substitute 1 serrano chile.
  2. Leftover chimichurri is great as a delicious dip for chips.
  3. To prepare on stovetop: Marinate chicken as directed. Heat 1 tablespoon vegetable oil in large skillet on medium - high heat. Cook chicken 8 - 12 min. or until done (165°F), turning occasionally.