Description
This 30 Minute Pineapple Chicken with Coconut Rice recipe combines tender chicken breasts marinated in a tangy pineapple and soy sauce blend, cooked to perfection with a sweet and savory glaze. Served over fragrant coconut-infused basmati rice and topped with a fresh pineapple salsa and creamy avocado, this dish offers a harmonious balance of tropical flavors and satisfying textures ideal for a quick, wholesome dinner.
Ingredients
Scale
Chicken and Marinade
- 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 (14 ounce) can coconut milk
- 1/2 cup water
- 1 cup basmati rice
- Pinch of salt
Instructions
- Prepare marinade: In a glass jar or bowl, whisk together soy sauce, pineapple juice, brown sugar, ketchup, chopped shallot, garlic, ginger, and red pepper flakes. Pour one third of this sauce over the chicken pieces to marinate for at least 15 minutes or up to overnight in the refrigerator.
- Make pineapple salsa: In a bowl, combine fresh pineapple chunks, finely chopped shallot, seeded and chopped jalapeño, lime juice, fresh thyme leaves, and diced avocado. Mix gently and set aside to let flavors meld.
- Cook chicken: Heat the sesame or olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook for about 5 minutes, turning occasionally, until the chicken is cooked through and lightly golden on both sides.
- Glaze chicken: Reduce the heat to medium, pour in the remaining two thirds of the soy sauce marinade, and cook for an additional 5 minutes until the sauce thickens and caramelizes into a glaze coating the chicken. Remove from heat and stir in chopped cilantro.
- Prepare coconut rice: In a medium pot, combine coconut milk and water and bring to a low boil. Add basmati rice and a pinch of salt, stir, and cover. Reduce heat to the lowest setting and cook for 10 minutes without lifting the lid. Turn off the heat and let the rice sit covered for 15 to 20 minutes. Fluff with a fork before serving.
- Serve: Plate the coconut rice topped with the glazed pineapple chicken. Spoon pineapple salsa over the chicken, sprinkle with diced avocado, and add a squeeze of fresh lime for extra brightness.
Notes
- For juicier chicken, marinate it overnight if possible to enhance flavor absorption.
- If you prefer less heat, omit or reduce the amount of jalapeño and red pepper flakes.
- Using fresh pineapple is best for the salsa to maximize sweetness and texture.
- Coconut rice can be made ahead and reheated gently before serving.
- If sesame oil is unavailable, extra virgin olive oil is a good substitute offering a mild flavor.
- Ensure the rice remains covered during resting to absorb steam and achieve perfect fluffiness.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 12 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 80 mg
