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Homemade 30 Minute Pineapple Chicken with Coconut Rice. recipe photo
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30 Minute Pineapple Chicken with Coconut Rice.

Tender chicken in a sweet-tangy pineapple sauce served over creamy coconut rice with a fresh pineapple-jalapeño salsa.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Servings: 6 servings

Ingredients

  • 1 1/2 pounds boneless skinless chicken breasts cut into bite-size pieces
  • 1/3 cup low-sodium soy sauce
  • 1/3 cup pineapple juice
  • 2 tablespoons brown sugar
  • 2 tablespoons ketchup
  • 1 shallot shallot chopped
  • 4 cloves garlic chopped
  • 1 tablespoon grated ginger
  • 1 pinch red pepper flakes
  • 2 tablespoons sesame oil or extra virgin olive oil
  • 1/4 cup cilantro chopped
  • 2 cups fresh pineapple chunks
  • 1/2 small shallot finely chopped (for salsa)
  • 1 jalapeño seeded if desired and chopped
  • 1 lime juice of 1 lime
  • 2 tablespoons fresh thyme leaves
  • 1 avocado diced
  • Coconut Rice for rice: 1 (14 ounce) can coconut milk, 1/2 cup water, 1 cup basmati rice, pinch of salt

Instructions

  • Whisk together 1/3 cup soy sauce, 1/3 cup pineapple juice, 2 tbsp brown sugar, 2 tbsp ketchup, 1 chopped shallot, 4 chopped garlic cloves, 1 tbsp grated ginger, and a pinch of red pepper flakes in a glass jar or bowl.
  • Reserve one-third of the sauce for cooking and pour the remaining two-thirds over the chicken pieces; toss to coat and let sit 15 minutes (or up to overnight in the fridge).
  • While the chicken marinates, make the pineapple-jalapeño salsa by combining 2 cups pineapple chunks, 1/2 small finely chopped shallot, 1 seeded and chopped jalapeño (if using), juice of 1 lime, 2 tbsp fresh thyme leaves, and 1/4 cup chopped cilantro in a bowl; mix and set aside.
  • Cook the coconut rice: in a medium pot bring 1 (14 oz) can coconut milk and 1/2 cup water to a low boil, add 1 cup basmati rice and a pinch of salt, stir, cover, reduce heat to the lowest setting and cook 10 minutes; then remove from heat and let sit covered 15–20 minutes before fluffing.
  • Heat 2 tbsp sesame oil in a large skillet over medium-high heat. Add the marinated chicken (discard excess marinade) and cook until browned and cooked through, about 5 minutes, stirring occasionally.
  • Reduce heat to medium, pour the reserved one-third of the sauce into the skillet, and cook until the sauce thickens and glazes the chicken, about 5 minutes; stir in 1/4 cup chopped cilantro off the heat.
  • Serve the glazed pineapple chicken over the coconut rice, spoon the pineapple-jalapeño salsa on top, sprinkle diced avocado over each serving, and finish with an extra squeeze of lime if desired.

Equipment

  • Glass Jar or Bowl
  • Large Skillet
  • Medium pot
  • Cutting Board
  • Knife
  • Measuring Cups and Spoons

Notes

  • Marinate the chicken up to overnight for more flavor.
  • Use low-sodium soy sauce to control saltiness.
  • Adjust jalapeño amount to control heat.
  • Do not lift the rice lid while it rests to keep steam trapped.
  • Fresh pineapple yields best texture and flavor.