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30 Minute Pineapple Chicken with Coconut Rice

30 Minute Pineapple Chicken with Coconut Rice

This 30 Minute Pineapple Chicken with Coconut Rice features tender chicken in a sweet sauce, served with fresh pineapple salsa.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 15 minutes
Total Time 30 minutes
Course main dish
Cuisine Asian
Servings 4 servings
Calories 450 kcal

Equipment

  • Large skillet
  • glass jar
  • Medium pot

Ingredients
  

  • 1.5 pounds boneless skinless chicken breasts, cut into bite size pieces
  • ⅓ cup low-sodium soy sauce
  • ⅓ 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
  • ¼ cup chopped cilantro

Pineapple Salsa

  • 2 cups fresh pineapple chunks
  • ½ small shallot, finely chopped
  • 1 jalapeño, seeded (if desired) and chopped
  • 1 juice of lime
  • 2 tablespoons fresh thyme leaves
  • 1 avocado, diced

Coconut Rice

  • 1 can (14 ounce) coconut milk
  • ½ cup water
  • 1 cup basmati rice
  • 1 pinch salt

Instructions
 

Preparation

  • In a glass jar, whisk together the soy sauce, pineapple juice, brown sugar, ketchup, shallots, garlic, ginger, and a pinch of chili flakes. Pour ⅓ of the sauce over the chicken and let sit 15 minutes or up to overnight in the fridge.
  • Meanwhile, make the salsa: combine all ingredients in a bowl.
  • Heat the oil in a large skillet over medium-high heat. Add the chicken, cook 5 minutes until cooked through on both sides. Reduce the heat to medium and pour in the remaining soy sauce mix. Cook until the sauce glazes the chicken and begins to caramelize, about 5 minutes. Remove from the heat and stir in the cilantro.
  • Serve the chicken over rice and spoon the salsa over the chicken. Sprinkle on the diced avocado and a squeeze of lime.

Coconut Rice Preparation

  • Combine 1 can coconut milk and ½ cup water in a medium pot. Bring to a low boil. Add 1 cup basmati rice and a pinch of salt. Stir to combine, cover, then turn the heat down to the lowest setting possible. Allow the rice to cook for 10 minutes on low, then turn the heat off completely and let the rice sit, covered for another 15-20 minutes.
  • Remove the lid and fluff the rice with a fork.

Notes

This recipe can be prepared in advance, and the chicken can be marinated overnight for enhanced flavor.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 60gProtein: 30gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 85mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 10gVitamin A: 15IUVitamin C: 25mgCalcium: 4mgIron: 10mg
Keyword 30 Minute Pineapple Chicken, Chicken Recipe, Coconut Rice, Easy Dinner, Pineapple Salsa, Quick Recipe
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