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Pineapple Chicken with Coconut Rice

Juicy Pineapple Chicken with Coconut Rice in 30 Minutes

This 30-Minute Pineapple Chicken with Coconut Rice is a quick and delicious meal, combining sweet and tangy flavors that cater to all tastes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: dinner
Cuisine: American, Tropical
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.5 lbs Chicken Use boneless thighs for extra moisture
  • ⅓ cup Low-Sodium Soy Sauce Tamari can be used for gluten-free
  • ⅓ cup Pineapple Juice Opt for fresh juice for richer flavor
  • 2 tablespoon Brown Sugar Honey or maple syrup can be alternatives
  • 2 tablespoon Ketchup Barbecue sauce can be swapped for a twist
For the Marinade
  • 1 Shallots Chopped; onion can substitute
  • 2 cloves Garlic Minced; garlic powder is a fine substitute
  • 1 tablespoon Ginger Grated; fresh recommended
  • pinch Red Pepper Flakes Omit for milder taste
For the Coconut Rice
  • 2 cups Coconut Milk Use for creamy rice
For Toppings
  • to taste Fresh Pineapple Optional, fresh is best
  • 1 Lime Juice From 1 lime
  • 1 Avocado Diced; can substitute with diced mango
  • for garnish Fresh Cilantro Omit if not preferred

Equipment

  • large bowl
  • skillet
  • pot

Method
 

Step-by-Step Instructions
  1. In a large bowl, whisk together the soy sauce, pineapple juice, brown sugar, ketchup, shallots, garlic, ginger, and red pepper flakes. Pour one-third of the marinade over the chicken and let marinate for at least 15 minutes.
  2. While the chicken marinates, chop fresh pineapple and mix it with lime juice, thyme, and diced avocado.
  3. Heat a skillet over medium-high heat and add sesame oil. Add the marinated chicken and sauté for about 5 minutes until golden brown.
  4. Pour the remaining marinade into the skillet and simmer for 5 minutes until the sauce thickens.
  5. Prepare your coconut rice by simmering coconut milk and adding rice. Cook for 15-20 minutes until fluffy.
  6. Once cooked, stir in cilantro, serve the chicken over coconut rice, and top with fresh pineapple salsa.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gCholesterol: 120mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 8gVitamin A: 500IUVitamin C: 35mgCalcium: 40mgIron: 2mg

Notes

For optimal flavor, marinate the chicken for at least 15 minutes or overnight.

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