This copycat Cheddar’s Key West chicken and shrimp dish, with a delicious homemade pineapple pico de gallo, is packed with flavor and color. Chicken and shrimp are marinated briefly in a zingy jalapeño-lime marinade, grilled, and then topped with pineapple pico de gallo. Served with rice or cauliflower rice, and a green vegetable or tossed salad, this makes a stunning meal.
Ingredients
- fresh pineapple: 0.75 cup (diced)
- red onion: 0.25 cup (diced)
- jalapeno pepper: 0.25 cup (minced)
- tomato: 0.25 cup (diced)
- fresh cilantro: 3 Tbsp (minced)
- lime juice: 2 Tbsp (fresh)
- pinch salt: 1 piece
- orange juice: 0.5 cup
- jalapeno pepper: 0.5 cup (minced)
- white wine vinegar: 0.25 cup
- lime, zested and: 1 piece (juiced)
- avocado oil: 2 Tbsp
- honey: 2 Tbsp
- soy sauce: 2 Tbsp
- granulated garlic: 1 Tbsp
- salt and freshly ground black pepper: 0.25 tsp (to taste)
- boneless skinless chicken breasts: 4 piece
- medium shrimp: 1 pound (peeled and deveined)
- lime wedges: (optional)
- cilantro sprigs: (fresh, optional)
Metric Conversion
Stages of cooking
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Combine pineapple, red onion, 1/4 cup minced jalapeño, tomato, 3 tablespoons cilantro, 2 tablespoons lime juice, and 1 pinch salt in a non-reactive bowl, and toss to mix well. Refrigerate until ready to use.
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In a bowl with a cover, stir together orange juice, 1/2 cup minced jalapeño, white wine vinegar, zest and juice of 1 lime, avocado oil, honey, soy sauce, granulated garlic, salt, and black pepper.
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Pound chicken to a uniform thickness and place in an 11x7-inch baking dish. Pour half the marinade over chicken, cover, and refrigerate for 1 hour, turning about halfway through.
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Cover and refrigerate remaining marinade until ready to use.
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After chicken has marinated 45 minutes, place shrimp into the bowl with remaining marinade, and toss to coat shrimp well. Cover and refrigerate for 15 minutes.
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Remove shrimp from marinade but do not dry. Place shrimp on metal skewers and refrigerate until ready to use. Discard marinade.
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Preheat an outdoor grill for medium heat. Clean and oil the grates, using tongs and an oil-saturated paper towel.
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Remove chicken from marinade, but do not dry. Discard marinade.
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Grill chicken until meat is no longer pink and juices run clear, 4 to 5 minutes per side, depending on thickness. An instant-read thermometer, inserted into the thickest part of chicken, should read at least 165 degrees F (74 degrees C). Remove to a plate and keep warm under a foil tent.
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Grill shrimp skewers until shrimp is opaque and has some color from the grill, 1 to 2 minutes per side.
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Serve each chicken breast with pineapple pico de gallo. Top with grilled shrimp; garnish with lime slices and cilantro.
