Name: Quick 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· 4.5 from 59 reviews

If you’re craving a meal that’s bursting with tropical flavors but doesn’t demand hours in the kitchen, you’re going to adore this Quick Pineapple Chicken with Coconut Rice Recipe. It’s one of those dishes I turn to when I want something fresh, flavorful, and just a little different — plus, everything comes together in about half an hour. Trust me, once you try this, you’ll want to make it your weeknight go-to!

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Why This Recipe Works

Balanced Flavors: Sweet pineapple, tangy lime, and a hint of spice blend perfectly to brighten up tender chicken.
Quick & Easy: Marinate briefly and cook everything in one skillet for minimal cleanup and maximum flavor.
Coconut Rice Upgrade: Creamy coconut milk-infused rice adds richness and perfectly complements the savory-sweet chicken.
Fresh & Customizable: The pineapple salsa and avocado toppings bring freshness and can be adjusted to your taste.

Quick Pineapple Chicken with Coconut Rice, tropical chicken dinner, easy pineapple chicken recipe, quick weeknight meals, coconut rice recipes - 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

The magic in this Quick Pineapple Chicken with Coconut Rice Recipe comes from the harmony of ingredients that balance sweet, savory, and zesty notes. Choosing fresh pineapples and using coconut milk instead of water for the rice are small touches that elevate the dish to something memorable.

Boneless skinless chicken breasts: They cook quickly and soak up the sauce beautifully without getting dry.
Low-sodium soy sauce: It provides umami depth without being too salty; always opt for low sodium so you control the salt balance.
Pineapple juice & fresh pineapple chunks: They add juicy sweetness that’s essential for the tropical vibe.
Brown sugar: Helps caramelize the chicken while balancing acidity with sweetness.
Ketchup: Adds a subtle tang and thickens the sauce for a nice glaze.
Shallots & garlic: These aromatics build a savory foundation to the flavor.
Ginger & red pepper flakes: Bring warmth and a gentle kick to keep things interesting.
Sesame oil: Offers a nutty aroma that pairs beautifully with the Asian-inspired components.
Cilantro: Sprinkle at the end for freshness and color.
Avocado & lime juice: Creamy and bright garnishes that provide contrast and balance.
Basmati rice & coconut milk: Basmati keeps the grains fluffy and separate, while coconut milk infuses the rice with mild sweetness and creaminess.
Jalapeño (optional): Adds heat — use sparingly if you prefer mild.
Fresh thyme: A subtle herbal note that complements the pineapple salsa.

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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.

Tweak to Your Taste

One of the things I love most about this Quick Pineapple Chicken with Coconut Rice Recipe is how easy it is to make it your own. I often switch up the heat level or play with different fresh herbs based on what I have on hand.

Spice it up: I’ve tried adding extra red pepper flakes or swapping jalapeño for serrano peppers for more heat — it’s a game-changer if you love spicy!
Herb swap: If you don’t have cilantro, fresh basil or mint also works beautifully in the salsa and garnish.
Different proteins: I sometimes use chicken thighs instead of breasts for juicier meat, just adjust cooking time accordingly.
Rice variations: Brown rice can be used but expect a longer cook time; or opt for a cauliflower rice version for a low-carb twist.

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

Step 1: Whip Up the Marinade and Let the Chicken Soak

Start by mixing 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 the bite-sized chicken pieces and let it sit for at least 15 minutes. I sometimes do this overnight in the fridge when I’m prepping in advance — the flavors really deepen.

Step 2: Make the Fresh Pineapple Salsa While the Chicken Marinate

Combine fresh pineapple chunks, finely chopped shallot, jalapeño, lime juice, fresh thyme leaves, and some diced avocado in a bowl. This salsa adds an amazing bright contrast and freshness that pairs perfectly with the chicken.

Step 3: Cook the Chicken and Glaze it with the Sauce

Heat sesame oil in a large skillet over medium-high. Toss in the marinated chicken and cook for about 5 minutes until it’s cooked through and nicely browned on both sides. Lower the heat to medium and pour the rest of the marinade into the pan. Let the sauce reduce and thicken for around 5 minutes until it glazes the chicken beautifully. Stir in chopped cilantro last-minute for a fresh, herbal hit.

Step 4: Make the Coconut Rice

While the chicken cooks, bring coconut milk and water to a low boil in a pot. Add basmati rice and a pinch of salt. Cover, reduce heat to the lowest setting, and let it cook undisturbed for 10 minutes. Don’t peek! Then turn off the heat but keep the lid on for another 15–20 minutes to steam to fluffy perfection. Fluff with a fork before serving.

Step 5: Plate It Up and Garnish

Serve a generous scoop of coconut rice topped with the glazed pineapple chicken. Spoon the pineapple salsa over the top, sprinkle diced avocado, and finish with a squeeze of fresh lime. Yum!

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Pro Tips for Making Quick Pineapple Chicken with Coconut Rice Recipe

Don’t Overcrowd Your Pan: Cook the chicken in a single layer to get that nice caramelization — it really builds flavor.
Marinate Ahead if Possible: Even 30 minutes makes a difference, but overnight is ideal for deeper taste.
Keep That Rice Covered: Resist the urge to peek while cooking coconut rice; steam does its magic when undisturbed.
Adjust Heat Gradually: When adding red pepper flakes or jalapeño, start small—you can always add more!

How to Serve Quick Pineapple Chicken with Coconut Rice Recipe

Garnishes

I always love topping this dish with fresh cilantro and diced avocado because they add a cool, creamy pop that balances the sweet and tangy chicken perfectly. A fresh lime wedge on the side is a must for that extra brightness. Sometimes I sprinkle toasted sesame seeds on top for a little crunch and visual appeal.

Side Dishes

While the coconut rice is a perfect base, I like to serve this Quick Pineapple Chicken alongside some steamed green beans or a simple cucumber salad dressed with rice vinegar and sesame oil to keep things light and refreshing.

Creative Ways to Present

For a fun twist, try serving this in lettuce cups or over grilled pineapple slices for an extra tropical vibe during summer cookouts. I’ve also plated it in colorful bowls with a sprinkle of chopped peanuts or cashews for crunch—makes it feel like a takeout treat at home!

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge — the chicken stays juicy and the flavors deepen overnight. The pineapple salsa is best kept separate to preserve its fresh texture.

Freezing

I’ve frozen the cooked chicken and sauce successfully. Just cool completely before freezing in freezer-safe bags or containers. When you’re ready to eat, thaw overnight in the fridge for best results. I don’t recommend freezing the coconut rice or fresh salsa as their textures change.

Reheating

To reheat, I gently warm the chicken in a skillet over low heat to keep it from drying out, adding a splash of water if the sauce thickened too much. Microwave works too, but I suggest covering it loosely and heating in short bursts.

FAQs

Can I use chicken thighs instead of chicken breasts in this recipe?

Absolutely! Chicken thighs work wonderfully because they’re juicier and more forgiving if slightly overcooked. Just adjust your cooking time — thighs may need a minute or two longer to cook through.
How can I make this dish gluten-free?

Simply swap the soy sauce for a gluten-free tamari or coconut aminos. All other ingredients are naturally gluten-free, making this recipe easy to customize.
Can I prepare the marinade and salsa ahead of time?

Yes! The marinade can be made a day in advance, and the chicken can marinate overnight in the fridge for even more flavor. The pineapple salsa also keeps well up to a day, but I recommend adding avocado right before serving to keep it fresh.
What type of rice is best for the coconut rice?

Basmati rice is ideal because it cooks up fluffy and separate, soaking up the coconut milk flavor perfectly without getting mushy.
Is this recipe suitable for meal prepping?

Definitely. The chicken reheats well, and you can make a big batch to portion into containers with the coconut rice. Just keep the fresh salsa separate until serving for the best texture.

Final Thoughts

This Quick Pineapple Chicken with Coconut Rice Recipe has earned a special place in my weeknight rotation because it’s fast, fresh, and full of island-inspired flavor. It’s the kind of meal I love to share with friends when I want something that feels a little special without fuss. Honestly, I can’t wait for you to try it—it might just become your go-to tropical comfort food too!