30 Minute Pineapple Chicken with Coconut Rice
This quick and flavorful tropical chicken dish features sweet pineapple, tender chicken, and creamy coconut rice, all ready in just 30 minutes.
Equipment
- 1 Mixing bowl Medium
- 1 Large skillet for sautéing chicken
Ingredients
Main ingredients
- 1 ½ pounds boneless skinless chicken breasts cut into bite size pieces
- ⅓ cup low-sodium soy sauce balances the sweetness
- ⅓ cup pineapple juice fresh or bottled
- 2 tablespoons brown sugar adds mellow caramel touch
- 2 tablespoons ketchup brings subtle tangy depth
- 1 shallot chopped
- 4 cloves garlic chopped
- 1 tablespoon grated ginger
- 1 pinch red pepper flakes optional for heat
- 2 tablespoons sesame oil or extra virgin olive oil
- ¼ cup chopped cilantro for garnish
- 2 cups fresh pineapple chunks sweet and juicy
- ½ shallot finely chopped for garnish
- 1 jalapeño seeded if desired and chopped
- 1 lime juice of
- 2 tablespoons fresh thyme leaves
- 1 avocado diced for garnish
Instructions
Instructions
- In a medium bowl, whisk together soy sauce, pineapple juice, brown sugar, ketchup, chopped shallot, garlic, grated ginger, and red pepper flakes.
- Add chicken pieces and toss to coat. Let marinate for 10–15 minutes while prepping other ingredients or cooking rice.
- Heat sesame oil in a large skillet over medium-high heat. Add chicken using a slotted spoon, reserving marinade. Brown on all sides for 5–7 minutes.
- Pour reserved marinade into skillet with chicken. Simmer and cook an additional 8–10 minutes until thickened.
- Meanwhile, cook coconut rice in pressure cooker or on the stove.
- Serve chicken over rice, then garnish with cilantro, chopped shallot, jalapeño, lime juice, thyme, and avocado.
Notes
Coconut Rice: Combine 1 (14 ounce) can coconut milk and ½ cup water in a medium pot. Bring to a low boil. Add 1 cup basmati rice and a pinch of salt. Stir, cover, turn heat to low. Cook 10 minutes, then rest covered another 15–20 minutes. Fluff before serving.