Introduction

Cheddar’s Key West Chicken & Shrimp is a vibrant, flavorful dish combining juicy marinated chicken and tender shrimp with a sweet and tangy pineapple teriyaki sauce. Paired with a fresh pineapple pico de gallo and fluffy white rice, it’s a perfect tropical-inspired meal for any night of the week.

A white plate holds a dish with three main layers: the bottom layer is fluffy white rice scattered with a dark brown sauce; on top of the rice is a colorful salsa made of red, yellow, and green vegetables finely chopped; the top layer showcases a neat pile of five golden-brown grilled shrimp garnished with small bits of green herbs. To the side of the shrimp, there are two lime wedges adding a fresh touch. The plate sits on a white marbled texture surface, and nearby there is a clear glass bowl filled with more colorful salsa and two whole green limes and one small red tomato visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 boneless skinless chicken breasts
8 large shrimp (raw, tail on, peeled & deveined)
14 oz teriyaki sauce
1/4 cup pineapple juice
1/4 cup honey
3 cups cooked long grain white rice
1 small tomato (diced)
1/4 cup pickled jalapeños (diced)
1/3 cup red onion (finely diced)
1/2 cup pineapple tidbits
2 tbsp cilantro (minced)
2 tbsp lime juice (about 1/2 lime)
1/4 tsp kosher sea salt

Instructions

Step 1: In a glass or non-metal bowl, combine diced tomato, pickled jalapeños, red onion, pineapple tidbits, cilantro, lime juice, and kosher salt. Mix well to make the pineapple pico de gallo. Chill in the refrigerator until ready to serve.
Step 2: In a large bowl, whisk together the teriyaki sauce, honey, and pineapple juice to create the marinade.
Step 3: If needed, pound the chicken breasts evenly to maintain consistent thickness. Place them in a baking dish and pour 1 cup of the marinade over the chicken. Cover and refrigerate for 1 hour.
Step 4: Keep the remaining marinade covered in the refrigerator for later use.
Step 5: After the chicken has marinated for 45 minutes, add the shrimp to a bowl with 3/4 cup of marinade. Toss the shrimp to coat thoroughly, cover, and refrigerate for 15 minutes. Reserve any remaining marinade.
Step 6: Remove the chicken from the marinade and discard any excess liquid. Grill the chicken over medium heat until cooked through, about 4 to 5 minutes per side. The internal temperature should reach 155°F. Transfer the cooked chicken to a plate and cover with foil to rest.
Step 7: Remove shrimp from the marinade (allowing them to stay slightly wet) and grill until opaque and lightly charred, about 1 to 2 minutes per side. Alternatively, you can air fry the shrimp for the same amount of time. Discard any marinade that came into contact with raw chicken or shrimp.
Step 8: Heat the reserved marinade in a small skillet over medium heat until simmering. Use this to coat the chicken and shrimp for extra flavor.
Step 9: To serve, place 1.5 cups of cooked rice on each plate. Top with one chicken breast and spoon 2 to 3 tablespoons of the warmed teriyaki sauce over it. Add the grilled shrimp on top and finish with a generous spoonful of pineapple pico de gallo. Squeeze fresh lime juice over the dish and sprinkle with extra cilantro if desired.

Tips & Variations

For even cooking, pound the chicken breasts to an even thickness before marinating.
You can swap pickled jalapeños for fresh jalapeños if you prefer less tang and more heat.
Grill the shrimp and chicken on a grill pan or outdoor grill for added smoky flavor, or use an air fryer for convenience.
Add sliced avocado to the pico de gallo for extra creaminess.

Storage

Store any leftover chicken, shrimp, and salsa separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken and shrimp gently in a skillet over low heat or in the microwave until warmed through. The rice can be reheated with a splash of water to keep it moist.

How to Serve

The dish shows a white bowl filled with a base layer of fluffy white rice, topped with a piece of golden brown grilled fish. On top of the fish, there are several cooked shrimp with a light orange color and slight char marks. The seafood is covered with a layer of colorful salsa made of diced yellow pineapple, red tomatoes, green herbs, and onions. Two lime wedges sit at the edge of the bowl, adding brightness to the presentation. The bowl is on a white marbled surface, and there is a blurred glass bowl with more salsa in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp but be sure to thaw and pat them dry before marinating and grilling for best results.

What can I substitute for teriyaki sauce?

If you don’t have teriyaki sauce, you can make a simple substitute by mixing soy sauce, brown sugar, garlic, and ginger to mimic the sweet and savory flavors.