Name: 30 Minute Pineapple Chicken with Coconut Rice Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Fusion/Tropical
Ingredients: 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; 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; 1 cup jasmine rice; 1 cup coconut milk; 1 cup water; 1/2 teaspoon salt

I’m so excited to share this 30 Minute Pineapple Chicken with Coconut Rice Recipe with you because it’s one of those meals that feels like a mini tropical escape right in your own kitchen. Sweet, tangy pineapple combined with tender chicken bites and fragrant coconut rice creates a delightful balance that’s both comforting and refreshingly bright. It’s perfect for a busy weeknight when you want something flavorful but without spending hours cooking.

What makes this recipe really special is how quickly everything comes together and how versatile it is—you can easily tweak it based on what you have on hand. I love making the pineapple salsa fresh, which adds a lovely burst of texture and zing, making every forkful interesting and satisfying. Trust me, once you make this 30 Minute Pineapple Chicken with Coconut Rice Recipe, you’re going to want to keep it in your regular dinner rotation.

Ingredients You’ll Need

This recipe uses simple, fresh ingredients that work beautifully together to create layers of flavor—sweet, salty, spicy, and herbaceous all at once. When shopping, look for ripe pineapple and fresh garlic and ginger to really elevate the dish.

Boneless skinless chicken breasts: Cutting them into bite-sized pieces helps them cook quickly and ensures every bite is tender and juicy.
Low-sodium soy sauce: Gives depth and umami without being too salty.
Pineapple juice: Adds natural sweetness and tang.
Brown sugar: Balances acidity and brings a caramelized touch.
Ketchup: Adds a subtle tomato sweetness and thickens the sauce.
Shallot: Milder than regular onion, it blends beautifully in the sauce.
Garlic: Fresh garlic is a must for that aromatic punch.
Grated ginger: Brings warmth and a bit of zing.
Red pepper flakes: Just a pinch adds a nice background heat without overpowering.
Sesame oil (or extra virgin olive oil): Sesame oil gives a nutty finish, but olive oil works if you don’t have it.
Chopped cilantro: Adds fresh brightness at the end.
Fresh pineapple chunks: For the salsa; juicy and sweet, key to that tropical vibe.
Jalapeño (optional): Adds a fresh kick—seed it if you want less heat.
Lime juice: Balances the sweetness in the salsa perfectly.
Fresh thyme leaves: A wonderful herbaceous note for the salsa.
Avocado: Creamy texture contrast in the pineapple salsa.

Variations

I love mixing things up with this 30 Minute Pineapple Chicken with Coconut Rice Recipe depending on the mood or what’s in my fridge. Feel free to make it your own—you can’t really go wrong here!

Spicy version: I add extra red pepper flakes or swap the jalapeño for serrano peppers if I’m craving more heat. It’s so vibrant!
Dairy-free & gluten-free: This recipe already fits these diets, but just be sure to check your soy sauce for gluten if needed. Tamari works great.
Swap chicken for shrimp: I’ve tried this with shrimp, cooking it just until pink, which shortens the time even more.
Add veggies: Bell peppers or snap peas stirred in last minute give some crunch and a pop of color.
Use brown rice for the coconut rice: If you want a bit more fiber or a nuttier taste, brown rice works well; just adjust cooking time.

How to Make 30 Minute Pineapple Chicken with Coconut Rice Recipe

Step 1: Marinate the Chicken

Start by tossing the chicken chunks in a bowl with soy sauce, pineapple juice, brown sugar, ketchup, chopped shallot, garlic, grated ginger, and a pinch of red pepper flakes. This marinade is going to pack in so much flavor, so I like to let the chicken soak up all those tastes for at least 10 minutes while I prep the rest of the meal. No rush, but the longer it marinates, the better!

Step 2: Prepare the Coconut Rice

While the chicken marinates, cook your rice with coconut milk instead of water—that’s the secret to that irresistible creamy texture and subtle sweetness. Use equal parts coconut milk and water for cooking, and if you want, add a pinch of salt. Keep a close eye so it doesn’t burn, and fluff it with a fork right before serving.

Step 3: Cook the Chicken

Heat your sesame oil in a large skillet or wok over medium-high heat and add the marinated chicken pieces. Sear them until they’re nicely browned and cooked through, about 6-8 minutes. The sauce will reduce and thicken slightly—if it looks too thin, just let it simmer a bit longer, stirring occasionally. Be careful not to overcook the chicken, or it’ll get dry.

Step 4: Make the Pineapple Salsa

While the chicken cooks, combine fresh pineapple chunks, finely chopped shallot, jalapeño, lime juice, thyme leaves, and diced avocado in a bowl. The freshness of this salsa perfectly complements the warm, saucy chicken and creamy coconut rice. I usually wait until just before plating to add avocado so it stays nice and firm.

How to Serve 30 Minute Pineapple Chicken with Coconut Rice Recipe

A white plate sits on a white marbled surface, filled with a base layer of white rice, topped with several pieces of dark brown, glazed chicken with a shiny texture. Scattered across the chicken and rice are small yellow pineapple cubes and green avocado pieces, adding color contrast. Fresh green thyme sprigs are placed on top as a garnish. To the left of the plate, there are two lime wedges and more thyme sprigs, enhancing the fresh look. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always top this dish with a generous sprinkle of chopped cilantro because it adds a beautiful pop of green and fresh flavor. Sometimes I throw a few extra red pepper flakes on top if we’re feeling spicy. A lime wedge on the side also lets everyone add a bit of extra zing if they want.

Side Dishes

I usually keep sides simple—I love pairing this with steamed or sautéed greens like bok choy or spinach. A light cucumber salad on the side is also refreshing and balances the richness of the chicken and rice. If you want a heartier meal, roasted sweet potatoes are a fantastic complement.

Creative Ways to Present

For a special occasion, I’ve served this dish in hollowed-out pineapple halves—looks stunning and doubles as a bowl! You can also sprinkle toasted sesame seeds on top or serve the chicken and salsa over coconut rice in little lettuce cups for a fun, hand-held twist. It’s always a crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

I usually store leftover chicken and rice separately in airtight containers to keep textures fresh. The pineapple salsa goes in a separate container too, since avocado tends to brown if left mixed for too long. Stored this way, everything stays tasty for about 3-4 days in the fridge.

Freezing

I’ve frozen the cooked chicken and coconut rice before with decent results—just make sure to thaw in the fridge overnight. The salsa doesn’t freeze well because of the fresh avocado and pineapple texture, so I recommend making that fresh each time.

Reheating

I reheat leftovers gently in a skillet over medium heat to avoid drying out the chicken and to keep the rice nice and fluffy. Adding a splash of water or even a little extra coconut milk while reheating helps bring back the creaminess. Avoid microwaving because it can sometimes make the chicken a bit rubbery.

FAQs

Can I use canned pineapple instead of fresh for the pineapple salsa?

Fresh pineapple is ideal because it has a firmer texture and brighter flavor that really makes the salsa pop. However, if you only have canned pineapple, drain it well to avoid excess liquid, and try to use chunks packed in juice rather than syrup for a less sweet, more natural taste.
Is this recipe suitable for meal prep?

Absolutely! The chicken and coconut rice reheat well, making it a perfect meal prep option. Just remember to keep the pineapple salsa separate until serving for the freshest taste and best texture.
Can I make the 30 Minute Pineapple Chicken with Coconut Rice Recipe vegan?

Yes! Simply swap the chicken for firm tofu or tempeh and use tamari instead of soy sauce if you want gluten-free. The rest of the recipe stays the same—still delicious and vibrant.
What kind of rice do you use for the coconut rice?

I usually use jasmine rice because its floral aroma pairs so well with coconut milk. But basmati or any long-grain rice would work just fine too.
How spicy is this recipe?

The recipe has just a gentle heat from the red pepper flakes and jalapeño, but you can easily adjust the spice level to your liking by adding more or less chili or skipping it altogether.

Final Thoughts

This 30 Minute Pineapple Chicken with Coconut Rice Recipe really holds a special place in my heart because it’s quick to make but delivers flavors that feel like a weekend getaway in every bite. I hope you’ll love it as much as I do—whether you’re making a simple family dinner or impressing guests with a beautiful, tropical-inspired meal. Give it a try, and don’t hesitate to tweak it to make it your own. Cooking should always be fun and tasty, right?