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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
