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.
Ingredients
Units
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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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
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
