Cuban Mojo Chicken with Pineapple-Avocado Salsa – Easy & Juicy

There’s something magical about meals that balance bold flavor with simplicity. This Cuban Mojo Chicken with Pineapple-Avocado Salsa is exactly that kind of dish. The chicken is marinated in a lively blend of fresh citrus juice, garlic, herbs, and olive oil—a traditional Cuban mojo marinade that infuses the meat with deep flavor, tenderizes it beautifully, and leaves it bursting with brightness.

You know those meals that make the whole kitchen smell amazing? This is one of them. The smell of garlic and cumin toasting in the oven, the fresh orange and lime, the caramelizing onions—it all comes together to build the kind of anticipation that makes everyone keep sneaking peeks at the oven. What really elevates the whole dish is the optional—but highly recommended—pineapple-avocado salsa. It brings a cool, sweet contrast to the savory roasted chicken, while also using up the reserved mojo for extra flavor.

The first time I made this recipe, it was honestly out of desperation. I had chicken leg quarters in the fridge, a few citrus fruits that needed to be used up, and no dinner plan in sight. But that random weeknight dinner became one of our most-loved meals. Since then, I’ve served it at family get-togethers, meal prepped it for busy weeks, and even made it for guests who now always ask for the recipe.

Whether you’re a seasoned home cook or just learning your way around the kitchen, this is one of those dishes that makes you feel like a pro. The ingredients are simple, the method is foolproof, and the results are downright impressive.

Why You’ll Love This Cuban Mojo Chicken Recipe

A Simple, Zesty, Crowd-Pleasing Chicken Dish for Any Day of the Week

There are so many reasons to fall in love with this mojo chicken recipe. Let’s break down what makes it special and why it deserves a spot in your regular meal rotation.

1. It’s Bursting with Bold, Balanced Flavor

The magic of the mojo marinade is in the balance. Orange juice adds natural sweetness, lime juice brings acidity and tang, garlic gives it that deep, earthy aroma, and cumin plus oregano layer on warm spices. When combined with olive oil and fresh herbs, the result is rich, bright, and completely addictive.

2. It’s Weeknight-Friendly but Dinner-Party Worthy

While the chicken needs some marinating time to soak up all those delicious flavors, the hands-on work is minimal. You can marinate it in the morning, pop it in the oven at dinner time, and end up with a meal that looks (and smells!) like you’ve been cooking for hours.

3. It’s Halal and Family-Friendly

This recipe uses bone-in, skin-on chicken leg quarters, which are flavorful and cost-effective. Plus, it avoids alcohol or non-halal ingredients, making it perfect for serving at iftar, family dinners, or just a wholesome weeknight meal.

4. It’s Fresh and Versatile

The pineapple-avocado salsa is a game changer. It adds a cool, creamy, and slightly sweet contrast to the warm, spiced chicken. It also makes the whole meal feel lighter and fresher—ideal for spring or summer dinners.

5. It’s Meal Prep and Leftover Approved

Leftover chicken? No problem. Shred it and add it to rice bowls, salads, or wraps for lunch the next day. It reheats beautifully and tastes just as good, if not better, after a night in the fridge.

Health Benefits of these Cuban Mojo Chicken

A Nourishing Meal Full of Whole Ingredients and Natural Flavor

This dish doesn’t just taste amazing—it’s also packed with nutritional value, making it a smart choice for health-conscious eaters or anyone wanting to feel good about what they’re putting on the table.

Whole Food Ingredients

The recipe is built from whole, real ingredients. Fresh citrus juices, garlic, herbs, and olive oil make up the mojo marinade. No added sugars, preservatives, or artificial ingredients here—just clean, straightforward cooking.

Lean Protein

Chicken leg quarters are a great source of high-quality protein. They provide essential amino acids that support muscle repair, immune function, and overall energy. While they do have slightly more fat than chicken breast, they also have more flavor, and the fat helps the meat stay moist during cooking.

Healthy Fats

Olive oil is the fat of choice here, and for good reason. It’s rich in monounsaturated fats, which are heart-healthy and help the body absorb fat-soluble vitamins. The avocado in the salsa adds even more of these good fats, plus fiber and potassium.

Digestive Boosters

Garlic and cumin not only add depth of flavor but also bring gut-friendly and anti-inflammatory properties to the table. Garlic supports immune health and digestion, while cumin can help with bloating and nutrient absorption.

Fresh Produce

The salsa includes fresh pineapple, tomatoes, and avocado—all of which offer a range of vitamins, antioxidants, and hydration. Pineapple in particular is rich in bromelain, an enzyme that supports digestion and reduces inflammation.

Preparation Time, Servings, and Nutritional Information

Know What to Expect Before You Start Cooking

Prep and Cook Time

• Prep Time: 20 minutes (plus marinating time)
• Marinating Time: Minimum 3 hours, up to 24 hours
• Cook Time: 40 minutes
• Total Time (including marination): 3 hours 60 minutes

Servings

• This recipe serves 4 hearty portions

Nutrition Facts (Per Serving, without salsa):

• Calories: 490
• Protein: 36g
• Carbohydrates: 5g
• Fat: 35g
• Fiber: 1g
• Sugar: 2g

Add the salsa, and you get an extra 80–100 calories per serving, most of which comes from healthy fats and natural fruit sugars.

Ingredients List of these Cuban Mojo Chicken

What You’ll Need for the Chicken and the Salsa

For the Chicken:

• 4 bone-in, skin-on chicken leg quarters
• ½ cup fresh orange juice (from about 2 oranges)
• 1 tablespoon fresh lime juice (from ½ a lime)
• 3 cloves garlic
• ¼ cup fresh cilantro
• 2 teaspoons lime zest (from 1 lime)
• ½ tablespoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• ½ cup olive oil
• 1 large onion, quartered

Each ingredient here plays an essential role. The citrus juices tenderize and brighten the chicken. Garlic, cumin, and oregano provide depth and a little smokiness. Cilantro brings that fresh, herbal kick, and olive oil smooths everything out.

For the Pineapple-Avocado Salsa (Optional, but Highly Recommended):

• ½ ripe avocado, diced
• 4 oz fresh pineapple, chopped
• ½ cup cherry tomatoes, halved or chopped
• Reserved mojo marinade (leftover from marinating)

This salsa is a beautiful way to use up the rest of your marinade and create a fresh, colorful topping. Pineapple adds sweetness, avocado gives creaminess, and cherry tomatoes bring a slight tartness.

Step-By-Step Cooking Instructions

From Marinade to Mouthwatering—Every Detail You Need

Step 1: Make the Mojo Marinade

1. In a food processor or blender, combine the orange juice, lime juice, garlic cloves, cilantro, lime zest, cumin, oregano, salt, and pepper.
2. Blend for about 10 seconds—just until everything is combined but still slightly chunky.
3. Add the olive oil and pulse 3–5 more seconds. You don’t want a creamy texture; this should be more like a loose vinaigrette.

Pro Tip: If you don’t have a food processor, you can finely mince the garlic and cilantro and whisk everything together in a bowl.

Step 2: Marinate the Chicken

1. Place the chicken leg quarters and quartered onions in a large bowl or zip-top bag.
2. Pour half of the mojo marinade over the chicken. Toss well to coat.
3. Cover the bowl with plastic wrap or seal the bag, then refrigerate for at least 3 hours and up to 24 hours.
4. Reserve the remaining half of the marinade in a separate container and refrigerate—it will be used for the salsa later.

Note: The longer the marination, the more flavorful the chicken will be. Overnight is ideal for the best infusion of flavor.

Step 3: Bake the Chicken

1. Preheat your oven to 350°F (175°C).
2. Transfer the chicken and onions, along with the marinade, to a baking dish or roasting pan.
3. Arrange the chicken skin-side up and make sure the onions are nestled around but not covering the meat.
4. Bake uncovered for 35 to 40 minutes, or until the internal temperature reaches 165°F at the thickest part of the leg.
5. For crispier skin, you can broil the chicken for 2–3 minutes at the end—just keep an eye on it so it doesn’t burn.

Tip: Let the chicken rest for 5–10 minutes before serving so the juices can redistribute.

Step 4: Make the Pineapple-Avocado Salsa

1. While the chicken bakes or rests, prepare your salsa.
2. In a medium bowl, gently mix together the diced avocado, chopped pineapple, and cherry tomatoes.
3. Pour in the reserved mojo marinade and stir to coat everything evenly.
4. Taste and adjust with a pinch of salt or lime juice if desired.

How to Serve these Cuban Mojo Chicken

Bringing the Flavors Together on the Plate

When it comes to serving Cuban Mojo Chicken with Pineapple-Avocado Salsa, you have plenty of delicious options. This dish is flexible enough to pair with a wide variety of sides and presentation styles, depending on what you’re in the mood for or how formal (or casual) the meal is.

One of the simplest and most satisfying ways to serve this dish is directly over a bed of fluffy white rice or fragrant yellow rice. The rice absorbs all those flavorful chicken juices and extra mojo marinade, making each bite a burst of savory, citrusy goodness. For a little more texture and color, you can also go with coconut rice or even cilantro-lime rice.

Another wonderful serving idea is to plate the chicken alongside warm, soft flatbreads or halved pita. The bread can soak up the juices, and you can pile on the salsa like a topping. This option turns dinner into more of a build-your-own experience, which can be a lot of fun at the table.

If you want to keep it light, serve the chicken with a fresh green salad or roasted vegetables. Something like an arugula or spinach salad with a citrus vinaigrette complements the flavor profile perfectly. Or go for grilled zucchini, bell peppers, and corn tossed with a little olive oil and salt for a summery plate.

The salsa really shines when it’s spooned generously over the chicken just before serving. Its cool, juicy bite contrasts beautifully with the warm, roasted chicken. Don’t forget to garnish with a few fresh cilantro leaves or an extra squeeze of lime for a restaurant-style touch.

However you choose to plate this dish, it’s guaranteed to be a standout. The bold flavors and juicy texture of the chicken pair naturally with a variety of textures and sides, making it a breeze to mix and match depending on your preferences.

Pairing Suggestions

What to Serve with Mojo Chicken for a Complete Meal

To create a well-rounded and satisfying meal, it helps to have a few great sides and drinks in mind. Because this recipe is so rich in flavor, it’s best to pair it with dishes and beverages that balance its intensity without overpowering it.

Let’s start with starches. As mentioned earlier, rice is an ideal companion for this dish. A simple jasmine or basmati rice will do, but you can also step it up with saffron rice, black beans and rice, or Cuban-style congri (rice with black beans and spices). Mashed sweet potatoes are another favorite—they bring a touch of natural sweetness that pairs beautifully with the citrus and cumin in the marinade.

If you’re going the salad route, consider something crisp and refreshing like a cucumber and red onion salad with a lemon dressing. Or try a tomato and avocado salad dressed with olive oil and lime juice, which echoes the flavors of the salsa without being repetitive.

For vegetables, roasted plantains, sautéed green beans, or grilled asparagus would be fantastic. Keep the seasoning simple—salt, pepper, and olive oil—so they don’t compete with the boldness of the chicken.

When it comes to beverages, you can pair this dish with sparkling water infused with citrus slices or a refreshing mint lemonade. For a special occasion or gathering, a non-alcoholic mojito with lime and mint will play off the Cuban theme and make your meal feel even more festive.

Finally, don’t skip dessert if you’re looking to complete the full Cuban-inspired experience. Something fruity and light, like mango sorbet or grilled pineapple with honey and lime, rounds things out nicely.

Storage, Freezing & Reheating Instructions

How to Keep Leftovers Tasting Just as Good

This dish stores and reheats exceptionally well, making it ideal for meal prepping or saving leftovers for another day. Because the marinade is oil- and citrus-based, the chicken stays juicy even after refrigeration.

To store leftovers, first let the chicken cool to room temperature. Transfer it into an airtight container, preferably with the leftover juices and onions, and place it in the refrigerator. It will stay fresh for up to 3 days.

If you plan to freeze it, remove the meat from the bone for easier storage and portioning. Place the shredded or whole chicken pieces in a freezer-safe container or bag. Be sure to label it with the date. The chicken will last up to 3 months in the freezer. For best results, freeze the chicken without the salsa, as fresh avocado and pineapple don’t thaw well.

When it’s time to reheat, thaw frozen chicken in the fridge overnight if possible. To warm it up, preheat your oven to 300°F and place the chicken in a covered baking dish with a splash of water or chicken broth. Bake for 15–20 minutes or until heated through.

Alternatively, you can reheat it in a skillet on the stovetop over medium heat. Add a little oil or water to keep it from drying out. The microwave works too—just cover the chicken and heat in 30-second intervals until warm, turning the pieces to avoid hot spots.

The pineapple-avocado salsa is best enjoyed fresh. If you have leftovers, try storing it separately in an airtight container for up to one day. The avocado may brown slightly, but the flavor will still be lovely.

Common Mistakes to Avoid in these Cuban Mojo Chicken

Don’t Let These Errors Ruin Your Mojo

Even though this recipe is simple and beginner-friendly, there are a few common pitfalls you’ll want to avoid to ensure the best results. Let’s go over them so you can cook with confidence.

One big mistake is not marinating long enough. The flavor of the mojo really develops over time. A quick 30-minute soak just won’t cut it here. Aim for at least 3 hours, and if possible, prep the night before and let it sit overnight in the fridge.

Another issue is not reserving the marinade before it touches raw chicken. Once the chicken is in, you can’t use the marinade without cooking it. Always separate out a portion before marinating, especially if you’re planning to use it in the salsa later.

Overcrowding the pan is another misstep. If your baking dish is too small and the chicken pieces are crammed together, they’ll steam instead of roast. Make sure there’s a little space between each piece so the skin can crisp up and the heat circulates evenly.

Many people also forget to check the internal temperature of the chicken. Don’t guess. Use a meat thermometer and aim for 165°F at the thickest part. This ensures the chicken is fully cooked but still juicy.

Lastly, some folks skip resting the chicken before serving. Letting the chicken sit for 5–10 minutes after baking helps the juices redistribute, so you don’t lose all that flavor when you slice into it.

Pro Tips of these Cuban Mojo Chicken

Expert Tricks for Getting the Best Results Every Time

If you want to take this recipe from great to unforgettable, here are a few professional tips that can help.

Use freshly squeezed citrus juice. Bottled juices just don’t offer the same brightness or depth. Fresh orange and lime juice make all the difference in the marinade.

Zest your citrus before juicing. It’s nearly impossible to zest a squeezed lime or orange, so do this step first. The zest adds a subtle punch of flavor that really enhances the marinade.

Toast the cumin before adding it. This isn’t required, but taking 30 seconds to toast cumin in a dry skillet will deepen its flavor and make your mojo more aromatic.

Let the chicken come to room temperature before baking. Taking the chill off helps the chicken cook more evenly and prevents the skin from seizing up and becoming tough.

Finish under the broiler for crispy skin. After baking, pop the chicken under the broiler for 2–3 minutes. It gives you that golden, crispy finish that looks as good as it tastes.

Add lime wedges when serving. Letting people add a fresh squeeze of lime at the table brightens everything up and adds a bit of interactive fun to the meal.

Frequently Asked Questions (FAQs)

Everything You’ve Wanted to Know, Answered

Can I use boneless chicken instead of leg quarters?
Yes, you can use boneless skinless chicken thighs or breasts. However, bone-in and skin-on chicken provides more flavor and stays juicier. If using boneless cuts, reduce the cooking time by 10–15 minutes.

Can I grill the chicken instead of baking it?
Absolutely. Grilling is a fantastic option for this recipe. Cook the marinated chicken over medium heat for 6–7 minutes per side, or until the internal temp reaches 165°F.

What can I use instead of cilantro?
If you’re not a fan of cilantro, you can substitute flat-leaf parsley. It won’t have the same exact flavor, but it still adds freshness.

Can I make the salsa ahead of time?
You can prep the pineapple and tomatoes ahead, but wait to add the avocado and mojo until just before serving to keep it fresh and vibrant.

Is the salsa necessary?
It’s optional, but highly recommended. It really completes the dish and balances the savory flavors of the chicken with something sweet and creamy.

Can I double the Cuban Mojo Chicken recipe for a crowd?
Definitely. Just be sure to use a large enough baking dish or two separate ones, so the chicken cooks evenly without crowding.

How spicy is this dish?
Not spicy at all! It’s full of flavor but totally mild. If you want some heat, feel free to add chili flakes or a chopped jalapeño to the marinade or salsa.

Can I freeze the marinade by itself?
Yes, you can make a batch and freeze it for up to 2 months. Just thaw it overnight in the fridge before using it for marinating.

Does this work for meal prep?
Yes! It’s great for prepping ahead. Store portions of chicken with rice or veggies for grab-and-go lunches or quick dinners throughout the week.

What should I do if the marinade is too acidic?
If it tastes too tangy, balance it out with a bit of honey or a splash more olive oil. Taste and adjust until it feels just right.

Conclusion & Call to Action

A Must-Try Recipe That’ll Earn a Spot in Your Weekly Lineup

If you’re looking for a recipe that’s packed with flavor, easy to make, and guaranteed to impress, this Cuban Mojo Chicken with Pineapple-Avocado Salsa is it. It’s the kind of meal that turns a regular dinner into something special—bright, fresh, savory, and totally satisfying.

With just a little prep and a handful of pantry staples, you can create a dish that tastes like you’ve traveled to the heart of Cuba without ever leaving your kitchen. The mojo marinade works its magic every time, turning ordinary chicken into something extraordinary. And that salsa? It’s not just a garnish—it’s the crown jewel that takes everything to the next level.

So now it’s your turn. Try it out. Make it for your family, prep it for your week, or wow some guests with your new signature dish. I’d love to hear how it goes! Leave a comment below with your thoughts, or snap a photo and tag me so I can see your beautiful plates.

There’s nothing more satisfying than a meal that’s this easy, this healthy, and this delicious. Give it a try—you’re going to love it.

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