Description
This vibrant 30 Minute Pineapple Chicken with Coconut Rice recipe combines tender bite-sized chicken pieces glazed in a sweet and tangy pineapple soy sauce, paired with a refreshing pineapple salsa and creamy coconut rice. It’s a quick and flavorful dish perfect for a weeknight dinner.
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 (optional)
- 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, shallots, garlic, ginger, and a pinch of chili flakes. Pour one-third of this sauce over the chicken pieces and let them marinate for 15 minutes up to overnight in the refrigerator for maximum flavor.
- Make the Pineapple Salsa: In a bowl, combine the fresh pineapple chunks, finely chopped shallot, seeded and chopped jalapeño (if using), lime juice, and fresh thyme leaves. Mix well and set aside to let flavors meld.
- Cook the Chicken: Heat the sesame oil or olive oil in a large skillet over medium-high heat. Add the marinated chicken pieces and cook for about 5 minutes, turning occasionally, until cooked through and lightly browned on both sides.
- Glaze the Chicken: Reduce the heat to medium and pour in the remaining two-thirds of the soy sauce mixture. Continue cooking the chicken until the sauce thickens, glazes the chicken, and begins to caramelize, about 5 more minutes. Remove the skillet from the heat and stir in the chopped cilantro.
- Prepare the Coconut Rice: In a medium pot, combine the coconut milk and water and bring to a low boil. Add the basmati rice and a pinch of salt, stir to combine, 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. Fluff gently with a fork before serving.
- Serve: Plate the coconut rice and top with the pineapple chicken. Spoon the pineapple salsa over the chicken, sprinkle with diced avocado, and add an extra squeeze of lime for brightness. Enjoy!
Notes
- For the coconut rice, do not lift the lid during the resting period to ensure properly steamed rice.
- If you prefer less spice, omit the jalapeño from the salsa.
- You can marinate the chicken overnight for deeper flavor and more tender meat.
- Substitute chicken thighs for a juicier, more flavorful option.
- Use low-sodium soy sauce to reduce salt content.
- For a vegetarian version, substitute chicken with firm tofu or tempeh and use vegetable broth instead of pineapple juice if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 12 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg
