Description
A quick and flavorful 30-minute pineapple chicken dish served with creamy coconut rice and fresh pineapple salsa, perfect for a vibrant and tropical meal.
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 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
- Marinate the Chicken: In a glass jar, whisk together the soy sauce, pineapple juice, brown sugar, ketchup, shallots, garlic, ginger, and a pinch of chili flakes. Pour 1/3 of the sauce over the chicken and let it sit for 15 minutes or up to overnight in the fridge.
- Prepare the Pineapple Salsa: Combine fresh pineapple chunks, finely chopped shallot, seeded and chopped jalapeño, lime juice, fresh thyme leaves, and diced avocado in a bowl. Mix well and set aside.
- Cook the Chicken: Heat the sesame oil in a large skillet over medium-high heat. Add the marinated chicken pieces and cook for 5 minutes until cooked through and lightly browned on both sides. Reduce the heat to medium, pour in the remaining soy sauce mixture, and cook until the sauce glazes the chicken and starts to caramelize, about 5 more minutes. Remove from heat and stir in the chopped cilantro.
- Prepare the Coconut Rice: In a medium pot, combine the coconut milk and water and bring to a low boil. Add the basmati rice and a pinch of salt. Stir to combine, cover the pot, then reduce the heat to the lowest setting. Cook for 10 minutes on low heat, then turn off the heat completely and let the rice sit, covered, for another 15-20 minutes. Fluff with a fork before serving.
- Serve: Plate the coconut rice, top with the glazed pineapple chicken, spoon the pineapple salsa over the chicken, and garnish with extra diced avocado and a squeeze of lime if desired.
Notes
- Marinate chicken for longer (up to overnight) for more intense flavor.
- Use extra virgin olive oil if sesame oil is unavailable.
- Adjust jalapeño amount in salsa for desired heat level or omit for mildness.
- Do not lift the lid while coconut rice is resting to ensure perfect texture.
- Can substitute basmati rice with jasmine rice if preferred.
- Leftover pineapple salsa can be stored refrigerated for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 12 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 70 mg
