Description
This 30 Minute Pineapple Chicken with Coconut Rice brings a vibrant tropical twist to your dinner table with tender chicken pieces glazed in a tangy-sweet pineapple soy sauce, paired perfectly with a fresh, zesty pineapple jalapeño salsa and creamy avocado topping over fragrant coconut rice. A quick, flavorful, and colorful meal perfect for busy weeknights or casual entertaining.
Ingredients
For the Chicken and Marinade
- 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
For the Pineapple Salsa
- 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
For Serving
- Cooked coconut rice (quantity as desired, roughly 2 cups cooked)
Instructions
- Prepare the marinade: In a glass jar or bowl, whisk together the soy sauce, pineapple juice, brown sugar, ketchup, chopped shallot, garlic, grated ginger, and red pepper flakes. Pour one third of this mixture over the chicken pieces and marinate in the refrigerator for at least 15 minutes or up to overnight to let the flavors infuse.
- Make the pineapple salsa: While the chicken marinates, combine the fresh pineapple chunks, finely chopped shallot, seeded jalapeño, lime juice, and fresh thyme leaves in a bowl. Mix well and set aside to allow the flavors to meld.
- 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 they are cooked through and browned on both sides. Reduce the heat to medium and pour in the remaining two thirds of the soy sauce mixture. Continue cooking, stirring occasionally, until the sauce thickens, glazes the chicken, and begins to caramelize slightly, about 5 minutes more. Remove the skillet from heat and stir in the chopped cilantro.
- Plate and serve: Spoon a bed of coconut rice onto each plate. Top with the glazed pineapple chicken and generously spoon the pineapple salsa over the chicken. Garnish with diced avocado and a fresh squeeze of lime for extra brightness. Serve immediately and enjoy the tropical flavors!
Notes
- Marinate the chicken longer if possible, even overnight, to maximize flavor.
- If you prefer less heat, omit the jalapeño or use less.
- For coconut rice, cook jasmine rice with coconut milk instead of water for a fragrant side.
- You can substitute chicken thighs for a juicier texture.
- Use low-sodium soy sauce to control saltiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Fusion, Tropical, Asian-inspired
