In the dog days of summer, what’s better than a light meal on the deck? Enter Mosaic Pineapple Kickin’ Chicken.

Marinated in our new Mosaic Pineapple Pale Ale, pineapple juice and some spice for some kick. This dish is served with fresh pineapple salsa over coconut jasmine rice and will surely become a new summer favorite!

Yields 4-6 servings
$30 including beer


For Chicken marinade:

  • 2lbs boneless, skinless chicken thighs
  • 1/2 can pineapple tidbits
  • Juice from 1 can of pineapple tidbits
  • 1/2 can Woodstock Mosaic Pineapple Pale Ale
  • 1 teaspoon crushed red pepper
  • 1 tablespoon Jamaican jerk seasoning

For Salsa:

  • 1/2 can pineapple tidbits (or pineapple rings, chopped)
  • 2 medium sized jalapenos, finely diced with ribs and seeds removed
  • 1 medium tomato, diced with seeds removed
  • 2 tablespoons cilantro, chopped
  • 2-3 tablespoons pineapple juice

For Rice:

  • 1-1/2 cups unsweetened coconut milk (shake can VERY well before using)
  • 2 cups chicken stock
  • 2 teaspoons light brown sugar
  • 1 teaspoon salt
  • 2 cups Jasmine rice, well rinsed and drained


  1. Add chicken thighs to a large resealable plastic bag. Add all other marinade ingredients to the bag with chicken. Seal the bag and place in the refrigerator for at least 3 hours, up to 24 hours.

  2. In a small mixing bowl, add salsa ingredients and stir until well combined.  Set aside while you cook the chicken and rice.

  3. For the rice, combine the chicken stock, coconut milk, brown sugar and salt in a large sauce pan. Bring to a simmer, then stir in the rice.

    • Return to a gentle boil, cover and reduce heat and simmer for 15 minutes.

    • Remove from heat and let stand for 10 minutes, remove lid and fluff gently with a fork.

  4. While rice is cooking, start grill and set to med-high heat – spray grill with non-stick cooking spray.  Once grill is hot, put the chicken on and cook for 4-5 minutes per side, until slightly charred and cooked through.

  5. Let chicken rest for 5-10 minutes.

Serve chicken over coconut rice, top with the pineapple salsa and pair with a cold Woodstock Inn Brewery Mosaic Pineapple Pale Ale.  Cheers!!