Description
This 30 Minute Pineapple Chicken with Coconut Rice is a tropical-inspired, quick and flavorful dish featuring tender bite-sized chicken pieces marinated in a sweet and tangy pineapple soy sauce, served over creamy coconut-infused basmati rice and topped with a fresh pineapple salsa and diced avocado for an added burst of freshness.
Ingredients
Scale
Chicken Marinade and Main Dish
- 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
- Prepare the marinade: In a glass jar, whisk together the soy sauce, pineapple juice, brown sugar, ketchup, chopped shallots, chopped garlic, grated ginger, and a pinch of red pepper flakes. Pour a third of this sauce over the bite-sized chicken pieces and let them marinate for 15 minutes at room temperature or up to overnight in the refrigerator.
- Make the pineapple salsa: In a bowl, combine fresh pineapple chunks, finely chopped shallot, seeded and chopped jalapeño, lime juice, fresh thyme leaves, and mix well. Set aside to allow flavors to meld.
- Cook 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 and reduce the heat to the lowest setting. Let the rice cook gently for 10 minutes, then turn off the heat and keep it covered for an additional 15 to 20 minutes to steam. Once done, fluff the rice with a fork.
- Cook the chicken: Heat the sesame oil in a large skillet over medium-high heat. Add the marinated chicken pieces and cook for about 5 minutes until cooked through and slightly browned on both sides. Reduce the heat to medium, pour in the remaining two-thirds of the marinade sauce, and cook until the sauce thickens, glazes the chicken, and starts to caramelize, about 5 minutes more. Remove from heat and stir in the chopped cilantro.
- Assemble and serve: Serve the glazed pineapple chicken over the fluffy coconut rice. Spoon the fresh pineapple salsa over the chicken, sprinkle with diced avocado and an extra squeeze of lime if desired. Enjoy your vibrant and flavorful meal!
Notes
- For a spicier dish, leave the jalapeño seeds in the pineapple salsa.
- You can substitute chicken thighs for breasts if you prefer darker meat with more flavor.
- Use low-sodium soy sauce to control the salt content in this dish.
- If coconut milk is unavailable, you can use full-fat canned coconut cream diluted with water for a richer rice.
- To save time, the chicken can marinate for as little as 15 minutes, but longer marination enhances flavor.
- Ensure the rice cooks on the lowest heat to avoid burning and to properly absorb the coconut liquid.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 12 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg
