Name: Quick Pineapple Chicken with Coconut Rice Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Fusion
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, 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; 2 cups fresh pineapple chunks; 1/2 small shallot, finely chopped; 1 jalapeño, seeded and chopped (optional); juice of 1 lime; 2 tablespoons fresh thyme leaves; 1 avocado, diced; 1 (14 ounce) can coconut milk; 1/2 cup water; 1 cup basmati rice; 1 pinch salt

Jump to Recipe· 4.7 from 4 reviews

If you’re craving something that feels like a tropical getaway but without the fuss, you’re going to love this Quick Pineapple Chicken with Coconut Rice Recipe. It’s bright, flavorful, and comes together in just about 30 minutes—perfect for busy weeknights or when you want dinner that impresses without stressing. Trust me, once you make this, it’ll quickly become one of your go-to meals!

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Why This Recipe Works

Balanced Sweet and Savory: The pineapple juice combined with soy sauce and brown sugar creates a perfect harmony of flavors that’s both tangy and comforting.
Quick & Easy Prep: Marinating the chicken briefly amps up the flavor without requiring hours, making it ideal when time is tight.
Rich, Creamy Coconut Rice: Cooking rice in coconut milk elevates a simple side to something wildly flavorful and texturally delightful.
Fresh Contrasting Salsa: The bright pineapple salsa with lime and jalapeño adds a fresh zip that makes every bite pop.

Quick Pineapple Chicken with Coconut Rice, tropical chicken dinner, easy pineapple chicken recipe, quick weeknight chicken, coconut rice recipes - 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

Ingredients & Why They Work

Each ingredient here brings a little magic to the table. The soy sauce provides depth and saltiness, while pineapple juice and brown sugar bring sweet tropical notes that balance beautifully. When paired with coconut rice, it all comes together into one delightful dish that feels special but is surprisingly simple to pull off.

Boneless skinless chicken breasts: Lean and quick cooking, perfect for bite-size pieces that soak up all the sauce flavors.
Low-sodium soy sauce: Adds saltiness with fewer worries about it becoming too salty—adjust as you go.
Pineapple juice: Sweet and tangy, it tenderizes the chicken and gives that signature tropical vibe.
Brown sugar: Brings warmth and caramelization to the sauce—don’t skip this for best flavor.
Ketchup: Adds subtle acidity and sweetness to balance the fruitiness and soy.
Shallot: Milder than onions but packed with flavor, perfect to mellow in the sauce.
Garlic: Essential aromatic; fresh cloves make all the difference here.
Grated ginger: Adds zing and subtle spice—fresh ginger is best.
Red pepper flakes: Just a pinch adds warmth without overpowering, but feel free to adjust.
Sesame oil or extra virgin olive oil: I recommend sesame oil for that extra nutty toasted flavor.
Chopped cilantro: Added at the end for freshness and herbal brightness.
Fresh pineapple chunks: For the salsa—keeps the tropical theme alive with fresh texture.
Jalapeño: Adds a gentle heat to the salsa, but remove seeds for milder heat.
Lime juice: Brightens the salsa and balances sweetness.
Fresh thyme leaves: A subtle herbal note in the salsa, easily swapped with cilantro if you prefer.
Avocado: Creamy garnish that complements the salsa and chicken perfectly.
Coconut milk & basmati rice: These create the rich, fragrant coconut rice base—you’ll love the aroma while it cooks.

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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.

Tweak to Your Taste

I love that this Quick Pineapple Chicken with Coconut Rice Recipe is super versatile. Depending on what’s in your fridge or how adventurous you’re feeling, you can easily tweak things to match your mood and preferences.

Spice it up: Once, I added extra jalapeño and a dash of sriracha to the marinade—fireworks! If you like heat, definitely give this a try.
Swap the protein: Try shrimp or tofu marinated the same way for a light, refreshing twist.
Make it gluten-free: Just swap soy sauce for tamari or coconut aminos, and you’re good to go.
Seasonal salsa variation: In the winter, I sometimes swap pineapple for mango or even pomegranate seeds for a fun burst of flavor.

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

Step 1: Marinate the chicken for max flavor

Start by whisking together soy sauce, pineapple juice, brown sugar, ketchup, chopped shallots, garlic, grated ginger, and a pinch of red pepper flakes in a glass jar or bowl. Pour about a third of this mixture over your bite-sized chicken pieces, and let them soak up the flavor for at least 15 minutes—or if you have time, a few hours in the fridge intensifies the taste beautifully. I once forgot mine marinating overnight, and wow, the depth of flavor the next day was incredible!

Step 2: Fresh pineapple salsa magic

While the chicken marinates, whip up the pineapple salsa by combining chopped fresh pineapple, finely diced shallot, seeded and chopped jalapeño, fresh thyme leaves, lime juice, and diced avocado. This salsa is where the dish really comes alive—bright, zesty, and a perfect contrast to the savory chicken. I usually make this right before cooking so it’s as fresh as possible.

Step 3: Sear the chicken & caramelize that sauce

Heat sesame oil in a large skillet over medium-high heat, then add the marinated chicken pieces. Cook for about 5 minutes, flipping so each side is nicely golden and cooked through. Lower the heat to medium, pour in the remaining marinade, and cook until that sauce thickens and starts to glaze the chicken—about another 5 minutes. This step is where the magic happens, turning simple chicken into sticky, glossy goodness. Just watch carefully to avoid burning the sugars!

Step 4: Cooking the coconut rice (yes, it’s easy!)

While the chicken cooks, start your coconut rice. Combine a can of coconut milk with water in a pot and bring it to a gentle boil. Stir in basmati rice and a pinch of salt, cover, then reduce the heat to the lowest setting. Let it cook for 10 minutes, then turn off the heat entirely and let it sit, still covered, for another 15-20 minutes. Don’t peek! When ready, fluff it with a fork—you’ll have fragrant, creamy rice that perfectly complements the sweet-savory chicken.

Step 5: Plate it up & enjoy

Serve your glazed chicken over the coconut rice, spoon the fresh pineapple salsa on top, sprinkle with cilantro, and add a few avocado pieces and an extra squeeze of lime. It’s like a little tropical party on your plate every time. I promise your family or guests will be asking for seconds.

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Pro Tips for Making Quick Pineapple Chicken with Coconut Rice Recipe

Marinate anytime: If you can marinate the chicken even 30 minutes ahead, the flavors will soak in better—overnight if you can plan it!
Don’t rush the caramelizing: Let the sauce gently thicken on medium heat for that perfect glaze without burning the sugars.
No peeking rice technique: Resist the urge to lift the lid on the coconut rice while it’s resting; this traps steam and makes it fluffy.
Freshness is key: Add cilantro and avocado last minute to keep that vibrant, fresh pop in every bite.

How to Serve Quick Pineapple Chicken with Coconut Rice Recipe

Garnishes

I love brightening this dish with fresh chopped cilantro and a few sliced green onions when I have them on hand. The avocado in the salsa is a must for me—it adds such a creamy contrast to the tangy pineapple. Sometimes, a sprinkle of toasted sesame seeds adds a nice little crunch and nuttiness too.

Side Dishes

This Quick Pineapple Chicken with Coconut Rice Recipe is satisfying all on its own, but if you want to round it out, I often serve it alongside a crisp green salad or some roasted veggies like asparagus or snap peas. A light cucumber salad with a drizzle of rice vinegar also pairs really nicely for an extra refreshing note.

Creative Ways to Present

For a fun dinner party, I’ve served this chicken in small bowls with coconut rice underneath and topped with the pineapple salsa, sprinkled with edible flowers and microgreens. You could also pile the chicken on lettuce leaves and serve it as a casual hand-held taco style meal that’s perfect for warm evenings.

Make Ahead and Storage

Storing Leftovers

I store any leftover chicken and rice in airtight containers in the fridge for up to 3 days. The chicken holds its flavor well, though the avocado in the salsa I add fresh before serving next time to keep it vibrant.

Freezing

I’ve frozen the cooked chicken (without avocado salsa) with great results. Thaw overnight in the fridge and reheat gently. I usually make fresh salsa after thawing to keep the freshness and texture.

Reheating

Reheat leftover chicken in a skillet over medium heat, adding a splash of water or broth if it looks dry. Warm the rice separately or together with the chicken covered to lock in moisture. Then top with freshly made salsa and avocado for best results.

FAQs

Can I use frozen pineapple for the salsa?

Frozen pineapple can work in a pinch, but fresh pineapple offers the best texture and flavor for the salsa. If you must use frozen, thaw and drain excess water before mixing to avoid a watery salsa.
Is this recipe gluten-free?

It can be! Just swap out the soy sauce for a gluten-free alternative like tamari or coconut aminos. Everything else is naturally gluten-free.
Can I prepare parts of this recipe ahead of time?

Absolutely — marinate the chicken the night before for more flavor and prep the salsa in advance (keep avocado separate until serving). Cooking rice fresh is best, but you can reheat leftovers well.
What rice works best for the coconut rice?

Basmati rice is ideal here because it’s fluffy and fragrant, absorbing the coconut milk beautifully without becoming sticky.

Final Thoughts

This Quick Pineapple Chicken with Coconut Rice Recipe holds a special place in my weeknight rotation because it delivers big on flavor with minimal effort. It’s like a tropical escape on your plate that I happily share with friends and family. I know you’ll enjoy making it as much as I do—just remember to savor those moments when the kitchen smells amazing and you’re about to dig into something this delicious. Go ahead, give it a try; I bet it’ll be love at first bite!