Cheddar’s Key West Chicken & Shrimp Recipe
Cheddar’s Key West Chicken & Shrimp is a vibrant and flavorful dish featuring grilled marinated chicken breasts and shrimp glazed with a sweet and tangy teriyaki-honey-pineapple sauce. Served over fluffy long grain white rice and topped with a fresh pineapple pico de gallo, this recipe offers a perfect balance of savory, sweet, and spicy flavors with a tropical twist.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: American with a Tropical/Tropical Fusion influence
Ingredients
Scale
Protein
- 2 boneless skinless chicken breasts
- 8 large raw shrimp, tail on, peeled & deveined
Marinade & Sauce
- 14 oz teriyaki sauce
- 1/4 cup pineapple juice
- 1/4 cup honey
- Reserved marinade (amount varies, see instructions)
Rice
- 3 cups cooked long grain white rice
Pineapple Pico de Gallo
- 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
- Prepare Pineapple Pico de Gallo: In a glass (non-metal) bowl, combine diced tomato, pickled jalapeños, finely diced red onion, pineapple tidbits, minced cilantro, lime juice, and kosher salt. Mix thoroughly and chill in the refrigerator until ready to serve.
- Make the Marinade: In a large bowl, whisk together the teriyaki sauce, honey, and pineapple juice until well combined.
- Marinate Chicken: If needed, pound the chicken breasts to an even thickness. Place them in a baking dish and pour 1 cup of the marinade over the chicken. Cover and refrigerate for 1 hour to allow flavors to infuse.
- Reserve Marinade: Keep the remaining marinade covered and refrigerated for later use with the shrimp and sauce heating.
- Marinate Shrimp: After the chicken has marinated for about 45 minutes, add the shrimp to a bowl with 3/4 cup of the marinade. Toss to coat the shrimp thoroughly, cover, and refrigerate for 15 minutes. Keep the leftover marinade reserved and discard any that touched raw proteins later.
- Grill Chicken: Remove the chicken from the marinade, discarding any excess liquid. Grill the chicken over medium heat using an outdoor grill, indoor grill, grill pan, or air fryer for 4 to 5 minutes per side, until the internal temperature reaches 155°F (68°C). Transfer the cooked chicken to a plate and cover with foil to rest and come to temperature.
- Grill Shrimp: Remove shrimp from marinade, leaving them slightly wet. Grill shrimp until opaque and lightly charred, about 1 to 2 minutes per side. Alternatively, air fry for the same time. Discard any marinade used for raw chicken and shrimp to avoid contamination.
- Prepare Sauce: Heat the remaining reserved marinade in a small skillet or grill pan until it simmers, adding extra marinade if needed to coat the chicken and shrimp with a flavorful glaze.
- Assemble and Serve: Plate 1.5 cups of cooked rice, top with one grilled chicken breast, and spoon 2 to 3 tablespoons of the heated teriyaki sauce over the chicken. Add the pineapple pico de gallo on top and place the grilled shrimp over everything. Finish with a squeeze of fresh lime and a sprinkle of cilantro for freshness and brightness.
Notes
- You can use an outdoor grill, indoor grill, grill pan, or air fryer for cooking the chicken and shrimp—choose based on convenience.
- Ensure that marinade that has been in contact with raw chicken or shrimp is discarded and not reused to prevent any foodborne illness.
- Pounding the chicken breasts to an even thickness helps ensure they cook uniformly and stay juicy.
- For a spicier dish, add more pickled jalapeños or garnish with fresh sliced jalapeños.
- Leftover pineapple pico de gallo can be stored in the refrigerator and used as a topping for other grilled meats or fish.
Keywords: grilled chicken, grilled shrimp, teriyaki sauce, pineapple pico de gallo, Key West chicken, tropical chicken recipe
