Name: Pineapple Chicken with Coconut Rice Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Fusion
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 and chopped; Juice of 1 lime; 2 tablespoons fresh thyme leaves; 1 avocado, diced; 1 (14 ounce) can coconut milk; 1/2 cup water; 1 cup basmati rice; Pinch of salt

Jump to Recipe·5 from 5 reviews

If you’re craving something fresh, flavorful, and just a little tropical, you’re going to love this Pineapple Chicken with Coconut Rice Recipe. It’s my go-to when I want dinner that tastes like a mini vacation but comes together in under 30 minutes. Sweet pineapple meets tender chicken paired with fragrant coconut rice — trust me, this combo hits every note beautifully. Stick with me because I’m sharing all the insider tips I’ve learned along the way so your version comes out perfect every time.

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Why This Recipe Works

Balanced Sweet and Savory: The blend of pineapple juice, brown sugar, and soy sauce creates a sauce that’s perfectly tangy and sweet without overpowering the chicken.
30-Minute Meal: This recipe is quick to make, ideal when you want something delicious but don’t have hours to spend in the kitchen.
Fresh, Bright Flavors: The pineapple salsa and fresh cilantro add vibrant freshness that lifts the entire dish.
Simple Ingredients, Big Impact: You don’t need fancy stuff; pantry staples paired with fresh produce make this recipe both accessible and flavorful.

Pineapple Chicken with Coconut Rice, tropical chicken recipes, quick pineapple chicken dinner, easy coconut rice recipes, flavorful chicken and rice meal - Chunks of dark brown cooked meat are scattered unevenly inside a black metal pan with some shiny sauce coating the surface. The meat pieces are glossy, textured with grill marks and sprinkled with small bits of green herbs. The pan shows some light oil stains and the background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

What I love about the Pineapple Chicken with Coconut Rice Recipe is how each ingredient brings its own magic. The chicken soaks up the sweet and savory marinade, while the pineapple salsa adds that zingy pop. And the coconut rice? It’s the soothing, creamy base that ties everything together. When shopping, fresh pineapple and good-quality coconut milk are worth seeking out for the best results.

Boneless skinless chicken breasts: Easy to cut into bite-sized pieces and quick to cook evenly. You can substitute thighs if you want juicier meat.
Soy sauce (low sodium): Adds salty umami without being overwhelming, balancing out the sweetness perfectly.
Pineapple juice: Brings natural sweetness and slight acidity to tenderize the chicken while flavoring the sauce.
Brown sugar: Adds a deep caramel-like sweetness that complements the pineapple.
Ketchup: Surprising but effective for adding tang and thickening the sauce.
Shallots and garlic: Their mellow, aromatic qualities build a savory base in the sauce.
Grated ginger: Gives a fresh zing that brightens the whole dish.
Red pepper flakes: Just a pinch adds a subtle heat, balancing the sweetness.
Sesame oil: Adds a toasty richness; if you don’t have it, extra virgin olive oil works fine.
Cilantro: Bright and herbaceous, stirred in at the end for freshness.
Fresh pineapple chunks: Key to the salsa, bringing juicy sweetness and texture.
Jalapeño: Optional but great for a little kick in the salsa.
Lime juice: Adds acidity to balance the sweetness in the salsa.
Fresh thyme leaves: Earthy herbaceous note in the salsa you will taste with every bite.
Avocado: Creamy, cooling contrast to the tangy, spicy pineapple salsa.
Coconut milk: Essential for cooking the basmati rice, giving it rich creaminess and subtle sweetness.
Basmati rice: Its fluffy grains soak up the coconut to become the perfect rice base.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Pineapple Chicken with Coconut Rice Recipe is how adaptable it is. I often tweak it depending on what I have in the fridge or how spicy I’m feeling that day. Try making it your own—you can easily swap ingredients or add in extras for more texture and flavor.

Variation: For a bit of extra smokiness, I sometimes add a splash of toasted sesame oil at the end or toss in chopped roasted peanuts for crunch — it adds another flavor layer that’s irresistible.
Dietary modification: You can make this gluten-free by swapping soy sauce for tamari or coconut aminos; it’s just as delicious.
Seasonal twist: In winter, swapping pineapple for mandarin segments in the salsa gives a fresh citrus twist that brightens chilly days.

Step-by-Step: How I Make Pineapple Chicken with Coconut Rice Recipe

Step 1: Marinate Your Chicken

Start by whisking together the soy sauce, pineapple juice, brown sugar, ketchup, chopped shallots, garlic, ginger, and a pinch of red pepper flakes in a glass jar or bowl. Pour about a third of this marinade over your bite-sized chicken pieces, then let them soak up those flavors for at least 15 minutes—if you have more time, a few hours or overnight in the fridge makes it even better. This step ensures your chicken cooks juicy and packed with balanced sweetness and tang.

Step 2: Whip Up the Fresh Pineapple Salsa

While the chicken marinates, combine fresh pineapple chunks, finely chopped shallot, seeded jalapeño (if you like a bit of heat), lime juice, thyme leaves, and diced avocado in a bowl. Give it a gentle toss, and you’ll have a vibrant, refreshing salsa ready to spoon over your chicken at the end. This salsa is like sunshine on your plate.

Step 3: Cook the Chicken to Perfection

Heat up your sesame oil in a large skillet over medium-high heat. Add the marinated chicken pieces and cook for about 5 minutes—turning to brown them evenly and ensure they’re cooked through. Then reduce the heat to medium and pour in the remaining marinade. Let it simmer gently, thickening and caramelizing to glaze the chicken beautifully — this is where all those flavor layers develop. When it’s piping hot and glossy, stir in fresh cilantro for that final burst of herbal brightness and remove from heat.

Step 4: Nail the Coconut Rice

This coconut rice is my secret weapon. Pour a can of coconut milk and half a cup of water into a pot, bring it to a gentle boil, then stir in basmati rice with a pinch of salt. Cover it tightly, turn the heat down to the lowest setting, and let it cook for 10 minutes without stirring or peeking (trust me on this—no peeking!). Then turn off the heat completely and let it sit covered for another 15-20 minutes. Fluff with a fork before serving. The rice comes out tender, lightly fragrant, and so creamy it’s a dream alongside the pineapple chicken.

Step 5: Plate & Serve

Spoon your coconut rice on plates, pile on the caramelized pineapple chicken, then generously top with the bright pineapple salsa. If you want, squeeze a little extra lime for zing and sprinkle on some fresh herbs or a few avocado chunks for extra creaminess. That’s it — dinner served!

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Tips from My Kitchen

Marinate Longer for Deeper Flavor: When I have the time, I marinate the chicken overnight — it makes the flavor penetrate way better and the chicken stays super tender.
Don’t Skip the Resting Step for Rice: Letting the rice sit covered with heat off is the magic that makes it fluffy and coconutty – otherwise, it gets gummy.
Caramelize Slowly: Let the sauce reduce and get sticky on medium heat rather than rushing it on high — this keeps the sauce shiny and delicious without burning.
Use Fresh Herbs Last: Add cilantro at the very end off the heat to keep the brightness and keep it from wilting too much.

How to Serve Pineapple Chicken with Coconut Rice Recipe

Garnishes

I’m a huge fan of adding a little extra fresh cilantro and a squeeze of lime right before serving to brighten the dish. Sometimes I sprinkle toasted sesame seeds or chopped green onions on top for extra texture and a pop of color. If you want, a few extra diced avocado cubes can cool down the heat and add creaminess that pairs beautifully.

Side Dishes

This Pineapple Chicken with Coconut Rice Recipe is pretty hearty on its own, but I love pairing it with a simple side salad of mixed greens dressed with a light citrus vinaigrette. Steamed or roasted green beans or snap peas also add great crunch and freshness alongside the dish.

Creative Ways to Present

For a fun twist when entertaining, I like serving the chicken and rice in small bowls topped with pineapple salsa and avocado, garnished with edible flowers or microgreens. It creates a vibrant, restaurant-style presentation that always impresses guests without extra fuss.

Make Ahead and Storage

Storing Leftovers

I store leftover chicken and salsa in separate airtight containers in the fridge to keep textures fresh. The rice can be stored similarly. This way, the salsa remains bright and the rice doesn’t get soggy from the chicken sauce overnight.

Freezing

I’ve frozen the cooked chicken and sauce successfully in freezer-safe containers, but I typically keep the salsa fresh and make the coconut rice fresh too. For best texture, I recommend freezing the protein separately and prepping the sides fresh when thawing for meals that taste like day-one.

Reheating

When reheating leftover chicken, I do it gently in a skillet over medium heat to warm the sauce without drying the chicken out. For the rice, a quick microwave with a sprinkle of water or reheating in a covered pan keeps it fluffy and soft.

FAQs

Can I use chicken thighs instead of breasts in this Pineapple Chicken with Coconut Rice Recipe?

Absolutely! Chicken thighs are a great choice if you want a juicier, more flavorful option. Just cut them into bite-sized pieces like the breasts and adjust cooking time slightly until fully cooked. Thighs can stay tender even if cooked a bit longer, making them more forgiving.
How do I make the coconut rice ahead of time without it becoming mushy?

Cook the coconut rice as directed and once cooled, spread it out on a baking sheet to cool quickly before storing in an airtight container. When reheating, add a little water and cover to steam it gently so it regains its fluffy texture without becoming mushy.
Is there a substitute for fresh pineapple in the salsa?

If you can’t find fresh pineapple, canned pineapple chunks (drained well) work in a pinch. Just be sure to use unsweetened or lightly packed in juice to avoid an overly sweet salsa. Alternatively, mango chunks can add a lovely tropical sweetness.
Can I make this recipe vegan?

Definitely! Swap the chicken for firm tofu or tempeh and use coconut aminos instead of soy sauce to keep it plant-based. The rest of the ingredients stay the same for a delicious vegan version with the same tropical vibes.

Final Thoughts

This Pineapple Chicken with Coconut Rice Recipe has a special place in my heart because it’s the kind of dish that feels both comforting and exciting. It’s a recipe I turn to when I want something easy but want to wow my family or friends. I love how the tropical flavors come together effortlessly in one pan, making dinner time feel like a mini getaway. I’m confident once you try it, you’ll have a new favorite on your rotation too. So go ahead, make this recipe your own—and enjoy every delicious bite!