Key West Chicken and Shrimp

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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.

By Brenda Venable
Published on September 28, 2023
grilled chicken, shrimp, and pineapple pico de gallo with cilantro and lime on red plate
Prep Time:
15 mins
Cook Time:
15 mins
Marinate Time:
1 hr
Total Time:
1 hr 30 mins
Servings:
4
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Ingredients

Original recipe (1X) yields 4 servings

Pineapple Pico de Gallo:

  • 3/4 cup diced fresh pineapple

  • 1/4 cup diced red onion

  • 1/4 cup minced jalapeno pepper

  • 1/4 cup diced tomato

  • 3 tablespoons minced fresh cilantro

  • 2 tablespoons fresh lime juice

  • 1 pinch salt

Key West Chicken and Shrimp:

  • 1/2 cup orange juice

  • 1/2 cup minced jalapeno pepper

  • 1/4 cup white wine vinegar

  • 1 lime, zested and juiced

  • 2 tablespoons avocado oil

  • 2 tablespoons honey

  • 2 tablespoons soy sauce

  • 1 tablespoon granulated garlic

  • 1/4 teaspoon salt and freshly ground black pepper, or to taste

  • 4 boneless skinless chicken breasts

  • 1 pound medium shrimp, peeled and deveined

  • lime wedges (optional)

  • fresh cilantro sprigs (optional)

Directions

  1. 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.

  2. 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.

  3. 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.

  4. Cover and refrigerate remaining marinade until ready to use.

  5. 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.

  6. Remove shrimp from marinade but do not dry. Place shrimp on metal skewers and refrigerate until ready to use. Discard marinade.

  7. Preheat an outdoor grill for medium heat. Clean and oil the grates, using tongs and an oil-saturated paper towel.

  8. Remove chicken from marinade, but do not dry. Discard marinade.

  9. 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.

  10. Grill shrimp skewers until shrimp is opaque and has some color from the grill, 1 to 2 minutes per side.

  11. Serve each chicken breast with pineapple pico de gallo. Top with grilled shrimp; garnish with lime slices and cilantro.

Nutrition Facts (per serving)

489 Calories
13g Fat
25g Carbs
65g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 489
% Daily Value *
Total Fat 13g 17%
Saturated Fat 3g 13%
Cholesterol 341mg 114%
Sodium 1494mg 65%
Total Carbohydrate 25g 9%
Dietary Fiber 2g 6%
Total Sugars 17g
Protein 65g 130%
Vitamin C 62mg 69%
Calcium 145mg 11%
Iron 2mg 12%
Potassium 777mg 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.