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30 Minute Pineapple Chicken with Coconut Rice Recipe

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★★★★★

4.8 from 71 reviews

This vibrant 30 Minute Pineapple Chicken with Coconut Rice recipe combines succulent bite-sized chicken pieces cooked in a tangy pineapple soy sauce glaze, complemented perfectly by a fresh and zesty pineapple salsa. Served alongside creamy coconut rice, this dish brings tropical flavors and a balance of sweet, savory, and a hint of heat in an easy and quick meal perfect for weeknights.

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 (if desired) and chopped
  • Juice of 1 lime
  • 2 tablespoons fresh thyme leaves
  • 1 avocado, diced

Coconut Rice

  • 1 cup jasmine rice
  • 1 cup coconut milk
  • 1 cup water
  • 1/2 teaspoon salt

Instructions

  1. Prepare the Coconut Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes until the rice is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for another 5 minutes. Fluff with a fork before serving.
  2. Make the Pineapple Salsa: In a bowl, combine fresh pineapple chunks, finely chopped shallot, seeded and chopped jalapeño, lime juice, fresh thyme leaves, and diced avocado. Gently mix everything together and set aside to allow the flavors to meld.
  3. Prepare the Sauce: In a medium bowl, whisk together low-sodium soy sauce, pineapple juice, brown sugar, ketchup, and red pepper flakes until the sugar is dissolved and ingredients are well combined.
  4. Sauté Aromatics: Heat sesame oil or extra virgin olive oil in a large skillet over medium-high heat. Add chopped shallot, garlic, and grated ginger and sauté for 1-2 minutes until fragrant and softened but not browned.
  5. Cook the Chicken: Add the bite-sized chicken pieces to the skillet with the aromatics. Cook, stirring occasionally, until the chicken is cooked through and lightly browned, about 6-8 minutes.
  6. Add Sauce and Simmer: Pour the prepared sauce over the chicken in the skillet. Stir to coat the chicken evenly. Reduce the heat to medium and let it simmer for 3-5 minutes to allow the flavors to meld and the sauce to thicken slightly.
  7. Finish and Serve: Stir in chopped cilantro for freshness. Serve the pineapple chicken hot over a bed of creamy coconut rice and top with a generous spoonful of the pineapple salsa.

Notes

  • For extra heat, leave the jalapeño seeds in the salsa or add a dash of cayenne pepper to the chicken sauce.
  • Use low-sodium soy sauce to control the saltiness of the dish.
  • The dish can be made gluten-free by substituting soy sauce with tamari or coconut aminos.
  • Leftover chicken and rice store well in the fridge for up to 3 days and can be reheated gently on the stovetop or microwave.
  • The salsa is best served fresh but can be prepared a few hours ahead and refrigerated.

Keywords: pineapple chicken, coconut rice, tropical chicken recipe, pineapple salsa, quick chicken dinner, easy weeknight meal

Find it online: https://mjrecipe.com/30-minute-pineapple-chicken-with-coconut-rice-recipe/