Chipotle Chicken with Charred Pineapple Salsa

Ingredients

• 4 (about 1 lb) lb boneless chicken thighs
• 2 peppers plus 1 tbsp sauce chipotle in adobo sauce
• 2 tbsp tbsp coconut aminos
• 2 tbsp tbsp avocado oil
• 1 cup diced cup fresh pineapple
• 1, finely diced jalapeño(optional)
• 1/4 cup chopped cup fresh cilantro
• 2 lime
• 3/4 cup cup long-grain white rice
• 3 cloves, minced cloves garlic
• 3/4 tsp tsp salt

Instructions

1. 1

   Cook rice in 1.5 cups salted water, covered, for 18 minutes; fluff and stir in juice of 1 lime and half the cilantro.

2. 2

   Blend chipotle peppers, adobo sauce, coconut aminos, 1 tbsp avocado oil, garlic, and juice of 1/2 lime into a smooth glaze.

3. 3

   Coat chicken thighs in half the glaze and marinate 10 minutes.

4. 4

   Heat remaining avocado oil in a skillet over medium-high; sear chicken 6-7 minutes per side until deeply browned and cooked through (165°F internal). Brush with remaining glaze in the last minute.

5. 5

   Char pineapple in the same skillet 3-4 minutes until caramelized; toss with jalapeño, remaining cilantro, and a squeeze of lime.

6. 6

   Serve chicken over cilantro-lime rice topped with charred pineapple salsa.