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Pineapple Chicken with Coconut Rice Recipe

ByCaroline
Jump to Recipe· 4.5 from 62 reviews

If you’re craving something vibrant, sweet, and just a little bit tangy, you’ve got to try this Pineapple Chicken with Coconut Rice Recipe. It’s a quick, fuss-free dish that bursts with flavor—perfect for those busy weeknights when you want something satisfying but don’t want to slave away in the kitchen. Trust me, once you make it, this tropical-inspired meal will become one of your go-to favorites.

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Why This Recipe Works

  • Balance of Flavors: The sweet pineapple and tangy lime perfectly complement the savory, umami-rich chicken marinade.
  • Quick and Simple: You’ll have dinner on the table in 30 minutes, thanks to straightforward steps and fast-cooking chicken pieces.
  • Coconut Rice Magic: Creamy coconut rice gives a luscious, fragrant backdrop that carries all those delicious juices beautifully.
  • Freshness in Every Bite: The pineapple salsa with jalapeño and avocado brings a bright, cooling crunch that rounds out the dish.
Pineapple Chicken with Coconut Rice, tropical chicken recipes, easy pineapple chicken, quick coconut rice, flavorful dinner ideas - Chunks of dark brown cooked meat are scattered unevenly inside a black metal pan with some shiny sauce coating the surface. The meat pieces are glossy, textured with grill marks and sprinkled with small bits of green herbs. The pan shows some light oil stains and the background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Pineapple Chicken with Coconut Rice Recipe plays a crucial role, coming together to create a dish that’s anything but ordinary. I love how easy it is to find everything at the grocery store, and how you can tweak the components to make it your own.

Pineapple Chicken with Coconut Rice, tropical chicken recipes, easy pineapple chicken, quick coconut rice, flavorful dinner ideas - Flat lay of boneless skinless chicken breast pieces arranged neatly, a small white bowl of low-sodium soy sauce, a small white bowl filled with golden pineapple juice, a small white bowl holding light brown granulated brown sugar, a small white bowl with vibrant red ketchup, a whole fresh shallot, unpeeled and chopped garlic cloves scattered, a small mound of grated ginger, a small pinch of red pepper flakes on white ceramic, a small white bowl of amber sesame oil, fresh bright green cilantro sprigs, fresh golden pineapple chunks, a halved jalapeño with seeds removed beside chopped pieces, a whole lime halved to show juicy interior, fresh thyme leaves, a ripe avocado diced with green and creamy textures visible, uncooked basmati rice grains arranged in a small white bowl, a simple white bowl containing creamy white coconut milk, all ingredients laid out with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Chicken breasts: Boneless and cut into bite-sized pieces for quick, even cooking and easy eating.
  • Soy sauce: Provides that salty, savory backbone and deep umami flavor.
  • Pineapple juice: Adds natural sweetness and a subtle tropical zing that brightens the dish.
  • Brown sugar: Helps caramelize the sauce for a sticky, delicious glaze.
  • Ketchup: Adds tanginess and a bit of body to the sauce without complicating things.
  • Shallots, garlic, ginger: Classic aromatics that build a fragrant, flavorful base for the marinade.
  • Red pepper flakes: Just a pinch to add warmth and a little kick without overpowering.
  • Sesame oil: Delivers a lovely nutty aroma you don’t want to skip.
  • Cilantro: For a fresh, herbal finish right at the end.
  • Fresh pineapple chunks: Crunchy and juicy, they bring sweetness and texture to the salsa.
  • Jalapeño: Spices up the salsa just enough—seed it if you want it milder.
  • Lime juice: Brightens the pineapple salsa and balances the chicken’s sweetness.
  • Fresh thyme leaves: Adds an earthy note to the salsa.
  • Avocado: Creamy and cooling, perfect for topping and offsetting that tangy pineapple.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Pineapple Chicken with Coconut Rice Recipe is how adaptable it is. I often play around with the spice level and swap in what I have on hand, so feel free to make it your own—whether you want it milder for the kids or extra zesty for a party.

  • Variation: I like to add diced bell peppers or snap peas into the skillet for extra crunch and color—makes it feel even more like a meal in one pan.
  • Diet-friendly swap: Use tamari instead of soy sauce for a gluten-free version, or swap chicken for tofu to make it vegetarian.
  • Seasonal fresh: When pineapple isn’t in season or you want a twist, mango chunks or peaches work beautifully in the salsa.

Step-by-Step: How I Make Pineapple Chicken with Coconut Rice Recipe

Step 1: Marinate the Chicken

This part sets the whole flavor profile. I whisk together soy sauce, pineapple juice, brown sugar, ketchup, shallots, garlic, ginger, and a pinch of red pepper flakes in a glass jar. Pour about a third of this mixture over your chicken pieces and let them soak up all those goodness for at least 15 minutes. If you have time, refrigerate it overnight—it really deepens the flavor, but honestly, even 15 minutes gets you a punch of taste.

Step 2: Make the Fresh Pineapple Salsa

While the chicken marinates, combine fresh pineapple chunks, finely chopped shallot, jalapeño, thyme leaves, and a splash of lime juice in a bowl. The salsa adds a fresh, crunchy contrast to the caramelized chicken, and the lime juice keeps it bright and tangy. I love making this ahead so the flavors mingle even more.

Step 3: Cook the Chicken

Heat sesame oil in a large skillet over medium-high heat. Once shimmering, add your marinated chicken pieces and cook for about 5 minutes until they’re cooked through and nicely browned on both sides. Then, lower the heat, pour in the remaining marinade sauce, and let it cook for another 5 minutes or so. The sauce will thicken and caramelize, turning into a sticky glaze that clings to every piece—this is what everyone will rave about! Just watch carefully so it doesn’t burn.

Step 4: Finish with Fresh Cilantro & Serve Over Coconut Rice

Remove the skillet from heat and stir in chopped cilantro for a fresh burst. Serve your luscious pineapple chicken over fluffy coconut rice (which I always make by simmering basmati rice with coconut milk and a bit of water to get that creamy texture). Spoon the pineapple salsa on top, then scatter diced avocado and a squeeze of lime. The avocado adds such a creamy, velvety texture that balances the tang and spice perfectly.

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Tips from My Kitchen

  • Marinate Early: The longer the chicken sits in the marinade, the more flavor it absorbs—if you can plan ahead, pop it in the fridge overnight.
  • Don’t Rush the Glaze: Let the sauce reduce slowly on medium heat to get that perfect sticky coating without burning it.
  • No Peeking in Coconut Rice: Resist the urge to lift the lid while the rice is resting—it’s key to getting that fluffy, tender texture.
  • Fresh is Best: Make the salsa fresh each time. It adds a crisp, bright element that brings the whole dish to life.

How to Serve Pineapple Chicken with Coconut Rice Recipe

Pineapple Chicken with Coconut Rice, tropical chicken recipes, easy pineapple chicken, quick coconut rice, flavorful dinner ideas - This dish shows a white plate filled with a base layer of fluffy white rice. On top, there are several pieces of dark brown glazed grilled meat, appearing shiny and well-cooked with a slightly caramelized texture. Scattered around the meat are bright yellow chunks of pineapple and small cubes of green avocado, adding fresh color contrast. Small sprigs of green herbs with tiny white flowers sit on top, adding detail and freshness. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually sprinkle chopped fresh cilantro and thinly sliced green onions for added aroma and color. A few extra lime wedges on the side never hurt, either—they’re great for squeezing over to punch up the bright flavors right before digging in.

Side Dishes

This dish stands beautifully on its own with the coconut rice, but I love pairing it with a simple steamed vegetable like broccoli or bok choy to keep things fresh and light. If you want to elevate it for company, a crisp green salad with a citrusy dressing always complements the tropical vibe.

Creative Ways to Present

For a fun twist, I like serving the chicken and coconut rice in hollowed-out pineapple halves at summer gatherings—it’s a total showstopper and instantly transports everyone to a beachy vibe. You can also layer it in bowls or on skewers as a delightful party appetizer.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 3 days. I usually keep the chicken and coconut rice separate from the salsa and avocado to preserve their textures—the salsa and avocado are best added fresh before serving.

Freezing

While the chicken with sauce freezes well, I don’t recommend freezing the coconut rice or the fresh salsa because they lose their quality. If you plan to freeze, portion the chicken into freezer-safe containers and thaw overnight in the fridge when ready.

Reheating

Reheat the chicken gently in a skillet over medium-low heat to avoid drying it out, adding a splash of water if needed to loosen the sauce. Microwave works too, but cover it to keep moisture. Reheat the rice by steaming or microwaving with a damp paper towel to bring back its fluffy texture.

FAQs

  1. Can I use frozen pineapple for the salsa?

    Absolutely! Fresh pineapple is ideal for crunch and juiciness, but frozen works in a pinch—just thaw it completely and drain any excess liquid before mixing to keep your salsa from getting watery.

  2. Is this recipe spicy?

    It has a subtle kick thanks to the red pepper flakes and jalapeño in the salsa, but it’s generally mild. You can adjust the heat by reducing or leaving out the jalapeño and chili flakes if you prefer a gentler flavor.

  3. Can I make this recipe gluten-free?

    Yes! Simply swap out the low-sodium soy sauce for a gluten-free tamari or coconut aminos. The rest of the ingredients are naturally gluten-free.

  4. What type of rice works best for the coconut rice?

    I recommend basmati rice for its fluffy texture and aroma. Jasmine rice is another good choice for that slightly sticky, fragrant quality that pairs well with coconut milk.

Final Thoughts

This Pineapple Chicken with Coconut Rice Recipe is one I turn to when I want a warm, comforting meal that feels a little like a mini getaway. It’s quick, packed with flavor, and really hits all the right notes between sweet, savory, spicy, and creamy. I can’t recommend enough giving it a try—you’ll wonder how you ever lived without that sticky pineapple glaze and fragrant coconut rice combo. Plus, it’s a perfect dish to impress guests or simply treat yourself after a long day. Happy cooking!

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Pineapple Chicken with Coconut Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 62 reviews
  • Author: Caroline
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Tropical Fusion
  • Diet: Low Lactose
Print Recipe

Description

This 30 Minute Pineapple Chicken with Coconut Rice is a flavorful and quick meal featuring tender chicken glazed in a tangy pineapple soy sauce, paired with creamy coconut-infused basmati rice and topped with a fresh, zesty pineapple salsa and avocado. Perfect for a tropical-inspired dinner that’s both delicious and easy to prepare.

Ingredients

Chicken and Sauce

  • 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, 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 chopped cilantro

Pineapple Salsa

  • 2 cups fresh pineapple chunks
  • 1/2 small shallot, finely chopped
  • 1 jalapeño, seeded and chopped
  • juice of 1 lime
  • 2 tablespoons fresh thyme leaves
  • 1 avocado, diced

Coconut Rice

  • 1 (14 ounce) can coconut milk
  • 1/2 cup water
  • 1 cup basmati rice
  • 1 pinch salt

Instructions

  1. Prepare the marinade: In a glass jar, whisk together the soy sauce, pineapple juice, brown sugar, ketchup, chopped shallots, garlic, grated ginger, and a pinch of red pepper flakes. Pour one-third of this sauce over the chicken pieces and let them marinate for 15 minutes or up to overnight in the refrigerator to absorb the flavors.
  2. Make the pineapple salsa: While the chicken marinates, combine fresh pineapple chunks, finely chopped shallot, seeded and chopped jalapeño, lime juice, and fresh thyme leaves in a bowl. Mix well and set aside to let the flavors meld.
  3. Cook the coconut rice: In a medium pot, combine the coconut milk and water, then bring to a low boil. Add the basmati rice and a pinch of salt, stir once, then cover and reduce the heat to the lowest setting. Let the rice cook gently for 10 minutes, then turn off the heat and let it sit covered for an additional 15-20 minutes without lifting the lid. Finally, fluff the rice with a fork before serving.
  4. Cook the chicken: Heat the sesame oil or olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook for about 5 minutes, ensuring the pieces are cooked through and browned on both sides. Reduce the heat to medium and pour in the remaining two-thirds of the soy sauce mixture. Continue cooking until the sauce glazes the chicken and begins to caramelize, about 5 more minutes. Remove the skillet from heat and stir in the chopped cilantro for freshness.
  5. Assemble and serve: Spoon the warm coconut rice onto plates, top with the glazed pineapple chicken, then add a generous spoonful of the pineapple salsa on top. Sprinkle diced avocado over everything and finish with a squeeze of fresh lime for enhanced brightness. Serve immediately for the best flavor and texture.

Notes

  • For extra flavor, marinate the chicken overnight instead of just 15 minutes.
  • You can substitute basmati rice with jasmine rice for a slightly different aromatic profile.
  • If you prefer less heat, omit the jalapeño from the salsa or remove all seeds.
  • Use low-sodium soy sauce to keep the sodium level moderate.
  • Leftover coconut rice can be stored covered in the refrigerator for up to 3 days and reheated gently with a splash of water.

Nutrition

  • Serving Size: 1 serving
  • Calories: 420 kcal
  • Sugar: 12 g
  • Sodium: 520 mg
  • Fat: 15 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 4 g
  • Protein: 32 g
  • Cholesterol: 75 mg

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