Why make this recipe
30 Minute Pineapple Chicken with Coconut Rice is a delicious and easy meal that balances sweet and savory flavors. It’s perfect for busy weeknights when you want something fast but also satisfying. The bright taste of pineapple complements the tender chicken, while the coconut rice adds a creamy, tropical touch. Whether you’re cooking for family or friends, this dish makes a wonderful weeknight dinner that everyone will enjoy. Plus, it’s quick to prepare, taking only about 30 minutes from start to finish!
How to make 30 Minute Pineapple Chicken with Coconut Rice
Making 30 Minute Pineapple Chicken with Coconut Rice is straightforward and fun. The key is to prep all your ingredients beforehand so you can enjoy the cooking process. You will start by marinating the chicken to build flavor and then move on to making the fresh salsa and cooking the coconut rice. With just a skillet and a couple of bowls, you’ll have a colorful and tasty dish on the table in no time.
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 (if desired) and chopped
- Juice of 1 lime
- 2 tablespoons fresh thyme leaves
- 1 avocado, diced
Directions
- To begin, take a glass jar and whisk together the soy sauce, pineapple juice, brown sugar, ketchup, chopped shallots, minced garlic, grated ginger, and a pinch of red pepper flakes. This sauce adds depth of flavor to the chicken. Pour 1/3 of the sauce over the chicken pieces in a bowl or bag, and let sit for at least 15 minutes. If you have more time, marinating it overnight in the fridge will enhance the flavor even more.
- While the chicken marinates, prepare the salsa. In a bowl, combine the fresh pineapple chunks, finely chopped shallot, diced jalapeño, lime juice, and fresh thyme leaves. Mix well and set aside. This fresh salsa adds a bright and tangy contrast to the savory chicken.
- Next, heat the sesame oil (or extra virgin olive oil) in a large skillet over medium-high heat. Once the oil is hot, add the marinated chicken. Cook the chicken for about 5 minutes, stirring occasionally, until it’s cooked through and golden brown on all sides.
- After cooking the chicken, reduce the heat to medium and pour the remaining soy sauce mixture into the skillet. Cook for another 5 minutes, allowing the sauce to glaze the chicken and start to caramelize. Once done, remove the skillet from the heat and stir in the chopped cilantro for a fresh herb flavor.
- To serve, spoon the chicken over a bed of coconut rice, which can be made easily by cooking rice with coconut milk. Top the chicken with the fresh salsa and sprinkle diced avocado on top. Finish with a squeeze of lime for a burst of flavor.
How to serve 30 Minute Pineapple Chicken with Coconut Rice
Serving your Pineapple Chicken with Coconut Rice is as important as preparing it. Arrange the coconut rice as a base on each plate. Generously ladle the glazed chicken over the rice, ensuring every bite has both chicken and sauce. Top with the fresh pineapple salsa and finish with the diced avocado and a squeeze of lime. This colorful presentation makes for an appealing meal that is sure to impress.
How to store 30 Minute Pineapple Chicken with Coconut Rice
If you have leftovers, you’ll want to store them properly to maintain their flavor and texture. Place any leftover chicken and coconut rice in airtight containers. They can be stored in the refrigerator for up to 3 days. To reheat, you can use the microwave or reheat on the stove over low heat until warmed through. Be careful not to overcook the chicken again.
Tips to make 30 Minute Pineapple Chicken with Coconut Rice
- Marination Time: If you can, marinate the chicken for a longer time, such as overnight, for deeper flavor.
- Rice Cooking: Use coconut milk for the rice to achieve a tropical flavor. It’s easy and adds creaminess; just replace some or all of the water with coconut milk when cooking the rice.
- Adjusting Spice: If you prefer less heat, omit the jalapeño or reduce the amount of red pepper flakes in the sauce.
- Fresh Ingredients: Fresh pineapple adds sweetness, but you can also use canned pineapple if fresh isn’t available.
- Add More Veggies: Feel free to add additional vegetables like bell peppers or snap peas to the chicken while cooking for more nutrition and color.
Variation
You can modify this recipe in several ways to suit your taste. If you want a different protein, use shrimp or pork instead of chicken. For a vegetarian option, try tofu or tempeh, marinated in the same sauce. Additionally, you can swap out the coconut rice for jasmine or brown rice depending on your preference.
FAQs
1. Can I make this recipe ahead of time?
Yes! You can marinate the chicken in advance and prepare the salsa earlier in the day. Cook the rice just before serving for the best flavor.
2. Is this dish keto-friendly?
While this recipe does have sugar from the brown sugar and pineapple juice, you can adjust the amount of sugar or use a sugar substitute to make it more keto-friendly.
3. Can I freeze the leftovers?
Yes! You can freeze the chicken and rice separately in airtight containers. Just make sure to thaw them in the refrigerator before reheating.
This 30 Minute Pineapple Chicken with Coconut Rice is a vibrant, flavorful meal perfect for any day of the week. Enjoy the sweet and savory combination along with the creamy coconut rice for a satisfying dinner!
Print30 Minute Pineapple Chicken with Coconut Rice
A delicious and easy meal that balances sweet and savory flavors, perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Asian
- Diet: Gluten-Free
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 (if desired) and chopped
- Juice of 1 lime
- 2 tablespoons fresh thyme leaves
- 1 avocado, diced
Instructions
- Whisk together the soy sauce, pineapple juice, brown sugar, ketchup, chopped shallots, garlic, ginger, and red pepper flakes in a glass jar.
- Pour 1/3 of the sauce over the chicken and let it marinate for at least 15 minutes.
- Prepare the salsa by combining pineapple chunks, finely chopped shallot, jalapeño, lime juice, and thyme in a bowl.
- Heat sesame oil in a skillet over medium-high heat, add marinated chicken, and cook for about 5 minutes.
- Reduce heat, pour the remaining sauce into the skillet, and cook for another 5 minutes.
- Stir in chopped cilantro before serving.
- Serve chicken over coconut rice, topped with fresh salsa and diced avocado.
Notes
For deeper flavor, marinate the chicken overnight. Use coconut milk for the rice to add creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Pineapple Chicken, Coconut Rice, Easy Dinner, Quick Meal, Weeknight Dinner