30-Minute Pineapple Chicken with Coconut Rice Recipe

I absolutely love this 30-Minute Pineapple Chicken with Coconut Rice Recipe because it brings such a bright, tropical vibe to weeknight dinners without a ton of fuss. The juicy chicken soaked in a tangy-sweet pineapple and ginger marinade pairs perfectly with the creamy coconut rice-honestly, it feels like a mini getaway on a plate! Whenever I m craving something fresh but comforting, this is my go-to dish.

You ll find that this recipe works so well when you want a quick meal that s flavorful and satisfying. The pineapple salsa adds a burst of freshness that really elevates it, and the whole meal comes together in about half an hour. Plus, it s versatile enough to please picky eaters and adventurous food lovers alike.

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Ingredients You’ll Need

For this 30-Minute Pineapple Chicken with Coconut Rice Recipe, I like to use quality fresh ingredients that balance sweetness, acidity, and savoriness. Each component harmonizes beautifully to create layers of flavor you ll love.

• Chicken breasts: Choose boneless, skinless for quick, even cooking and easy slicing.
• Low-sodium soy sauce: Controls saltiness and adds that umami depth without overpowering.
• Pineapple juice: Sweetness and acidity that tenderizes the chicken while adding tropical notes.
• Brown sugar: Adds caramel-like sweetness to balance the tang.
• Ketchup: Brings tomato richness and a bit of tangy sweetness to the sauce.
• Shallots and garlic: Aromatics that provide savory complexity.
• Fresh grated ginger: Bright, peppery warmth that lifts the dish.
• Red pepper flakes: Optional heat to give a slight kick.
• Sesame oil or olive oil: For cooking, sesame oil adds nuttiness but olive oil works well too.
• Cilantro: Fresh herbiness stirred in at the end for brightness.
• Fresh pineapple chunks: For the salsa-adds sweet, juicy freshness.
• Jalapeño: Optional for heat in the salsa; removing seeds mellows it out.
• Lime juice: Zesty acidity that brightens the salsa and the entire meal.
• Fresh thyme leaves: Earthy herb note in the salsa.
• Avocado: Creamy richness as a topping for balance and texture contrast.

Variations

I love making this 30-Minute Pineapple Chicken with Coconut Rice Recipe my own by adjusting the spice level or trying different herbs. Don t hesitate to swap in what you have or like to make it truly your signature dish.

• Spice it up: I once added extra jalapeño and a dash of cayenne for a fiery kick that my spice-loving friends adored.
• Herb swaps: Try fresh basil or mint in place of cilantro if you prefer a different herbal note.
• Protein variations: Shrimp or tofu work great with this sauce if you want a change from chicken.
• Rice alternatives: Using brown rice or quinoa gives a nuttier texture and makes it heartier.

How to Make 30-Minute Pineapple Chicken with Coconut Rice Recipe

Step 1: Marinate the Chicken for Maximum Flavor

Start by whisking together soy sauce, pineapple juice, brown sugar, ketchup, shallots, garlic, ginger, and red pepper flakes in a glass jar or bowl. Pour a third of this marinade over your bite-sized chicken pieces and let it sit for at least 15 minutes-if you have time, leaving it overnight in the fridge really amps the flavor. I discovered this trick early on, and it makes a huge difference, turning the chicken tender and juicy with just the right balance of sweet and savory.

Step 2: Whip Up the Bright Pineapple Salsa

While the chicken marinates, mix together the fresh pineapple chunks, finely chopped shallot, diced jalapeño, lime juice, thyme leaves, and diced avocado. This salsa is the fresh, crisp counterpoint to the rich chicken, and it s so simple yet refreshing. You can prep this ahead too-it tastes great when the flavors meld a bit before serving.

Step 3: Cook the Chicken to Perfection

Heat your sesame or olive oil in a large skillet over medium-high heat, then add the chicken pieces and cook them for about 5 minutes until nicely browned and cooked through. Reduce the heat to medium, pour in the remaining marinade, and let it cook until the sauce thickens and caramelizes slightly-about another 5 minutes. This step is where all the magic happens: the sauce glazes every bite, giving that irresistible sticky-sweet coating.

Step 4: Finish with Fresh Cilantro and Serve

Once the sauce is glossy and clinging to your chicken, remove from heat and stir in chopped cilantro for a pop of herbal brightness. Serve the chicken over fluffy coconut rice and spoon the pineapple salsa generously on top. I like to sprinkle some diced avocado and squeeze extra lime for a zesty finish-trust me, it s a total game-changer!

How to Serve 30-Minute Pineapple Chicken with Coconut Rice Recipe

Garnishes

My favorite garnishes are a generous sprinkle of fresh cilantro and a few wedges of lime for squeezing right at the table. The fresh herbs and acidity balance the sweet-umami flavors perfectly. I also sometimes add a handful of chopped green onions or toasted sesame seeds for a little crunch and color.

Side Dishes

I usually keep it simple by serving this pineapple chicken over warm coconut rice, but if you want to round it out, a crisp side salad or sautéed greens like bok choy or spinach work wonderfully. Roasted veggies like bell peppers or snap peas add nice extra texture without stealing the spotlight.

Creative Ways to Present

For special occasions, I like to serve the chicken in a hollowed pineapple half-it looks stunning and keeps with the tropical theme. You can also plate the chicken and coconut rice in vibrant bowls and top with the colorful salsa and avocado for a restaurant-style vibe. Fun, fresh, and impressive!

Make Ahead and Storage

Storing Leftovers

I store leftover chicken and salsa separately in airtight containers in the fridge; this helps keep the salsa fresh and the chicken from getting soggy. The chicken stays juicy and flavorful for up to 3 days, perfect for quick lunches or dinners.

Freezing

I ve frozen the cooked pineapple chicken with great results-just let it cool fully, then pack it tightly in freezer-safe containers or bags. When you re ready to eat, thaw overnight in the fridge and reheat gently on the stovetop to maintain moisture and flavor.

Reheating

To reheat, I recommend warming the chicken gently in a skillet over medium heat with a splash of water or broth to loosen the glaze. Microwave works too, but watch closely to avoid drying it out. Reheat the coconut rice slightly separate for best texture, and stir in fresh cilantro before serving.

FAQs

Final Thoughts

This 30-Minute Pineapple Chicken with Coconut Rice Recipe has become one of my absolute favorites to whip up when I want something deliciously tropical but still quick and easy. It s a recipe I share with friends and family because I know they ll love how bright and comforting it is. Give it a try-you may find yourself making it your new weeknight staple!

30-Minute Pineapple Chicken with Coconut Rice Recipe

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• Author: Paula
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Frying
• Cuisine: Fusion (Asian/Caribbean influences)

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Description

This 30 Minute Pineapple Chicken with Coconut Rice is a vibrant and flavorful dish combining tender chicken breasts marinated in a sweet and tangy pineapple sauce, cooked to perfection in a skillet, and topped with a fresh pineapple salsa. Paired with creamy coconut rice, it’s a quick and satisfying meal perfect for weeknight dinners or casual gatherings.

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Ingredients

Units USM Scale 1x2x3x

Chicken and Marinade

• 1 1/2 lbs boneless skinless chicken breasts, cut into bite-size pieces
• 1/3 cup low-sodium soy sauce
• 1/3 cup pineapple juice
• 2 tbsp brown sugar
• 2 tbsp ketchup
• 1 shallot, chopped
• 4 cloves garlic, chopped
• 1 tbsp grated ginger
• 1 pinch red pepper flakes
• 2 tbsp 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 for less heat)
• Juice of 1 lime
• 2 tbsp fresh thyme leaves
• 1 avocado, diced

Coconut Rice (Suggested)

• 1 1/2 cups jasmine rice
• 1 1/2 cups coconut milk
• 1 1/2 cups water
• 1/2 tsp salt

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Instructions

1. Marinate the Chicken: In a glass jar or bowl, whisk together soy sauce, pineapple juice, brown sugar, ketchup, chopped shallots, garlic, grated ginger, and a pinch of red pepper flakes. Pour one-third of this marinade over the chicken pieces and let them sit for at least 15 minutes or up to overnight in the refrigerator for deeper flavor.
2. Prepare Pineapple Salsa: While the chicken marinates, combine the fresh pineapple chunks, finely chopped shallot, seeded jalapeño, lime juice, fresh thyme leaves, and diced avocado in a bowl. Mix gently and set aside to allow flavors to meld.
3. Cook the Chicken: Heat 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 chicken is cooked through and lightly browned on both sides.
4. Glaze the Chicken: Reduce heat to medium and pour in the remaining two-thirds of the soy sauce marinade over the chicken in the skillet. Cook for an additional 5 minutes, stirring occasionally, until the sauce thickens, glazes the chicken well, and starts to caramelize. Remove the skillet from heat and stir in chopped cilantro.
5. Cook Coconut Rice (Optional but Recommended): Rinse jasmine rice until water runs clear. In a medium pot, combine rice, coconut milk, water, and salt. Bring to a boil, then reduce to low heat, cover, and simmer for 15 minutes or until rice is tender and liquid is absorbed. Fluff with a fork.
6. Serve: Plate the coconut rice, top with the glazed pineapple chicken, and spoon pineapple salsa over the chicken. Garnish with extra diced avocado and a squeeze of fresh lime if desired. Enjoy warm.

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Notes

• Marinating the chicken overnight enhances the flavor and tenderness.
• Adjust the quantity of jalapeño in the salsa depending on your spice preference.
• Coconut rice adds a creamy, fragrant base that complements the sweet and tangy chicken perfectly.
• Use low-sodium soy sauce to control salt levels.
• Leftover chicken and salsa can be stored in the refrigerator for up to 3 days.

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Nutrition

• Serving Size: 1 serving (including chicken, salsa, and coconut rice)
• Calories: 420
• Sugar: 12g
• Sodium: 480mg
• Fat: 14g
• Saturated Fat: 7g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 4g
• Protein: 32g
• Cholesterol: 70mg