Description
This 30 Minute Pineapple Chicken with Coconut Rice is a vibrant and flavorful dish combining tender chicken marinated in a tangy pineapple soy sauce, served with a refreshing pineapple salsa and creamy coconut-infused basmati rice. Perfect for a quick and tropical-inspired dinner.
Ingredients
Scale
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
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
- 1 pinch salt
Instructions
- Prepare the marinade: In a glass jar, whisk together the soy sauce, pineapple juice, brown sugar, ketchup, chopped shallots, garlic, grated ginger, and a pinch of red pepper flakes. Pour one third of this sauce over the chicken pieces and let them marinate for 15 minutes to up to overnight in the refrigerator to infuse flavors.
- Make the pineapple salsa: While the chicken marinates, combine the fresh pineapple chunks, finely chopped shallot, seeded and chopped jalapeño, lime juice, fresh thyme leaves, and diced avocado in a bowl. Mix gently and set aside to allow flavors to meld.
- Cook the chicken: Heat the sesame or olive 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 heat to medium, pour the remaining marinade into the skillet and continue cooking until the sauce thickens, glazes, and caramelizes the chicken, about 5 more minutes. Remove from heat and stir in chopped cilantro.
- Prepare the coconut rice: In a medium pot, combine the coconut milk and water and bring to a low boil. Add basmati rice and a pinch of salt, stir, then cover and reduce heat to the lowest setting. Cook the rice on low for 10 minutes, then turn off the heat and let it sit covered for 15 to 20 minutes without lifting the lid. Fluff with a fork before serving.
- Serve: Plate the coconut rice, top with the glazed pineapple chicken, spoon pineapple salsa on top, and finish with an extra squeeze of lime if desired for a bright, tropical flavor.
Notes
- For the marinade, you can marinate the chicken overnight for deeper flavor or as little as 15 minutes for quicker preparation.
- To make the dish spicier, leave the jalapeño seeds in the salsa or add extra red pepper flakes to the chicken.
- The coconut rice can be prepared while the chicken marinates to save time.
- Use sesame oil if you prefer a nuttier flavor, otherwise extra virgin olive oil works well.
- For a gluten free version, ensure to use gluten free soy sauce or tamari.
- If fresh pineapple is not available, drained canned pineapple chunks can be substituted in the salsa.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 15 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 80 mg
