Description
This vibrant 30 Minute Pineapple Chicken with Coconut Rice combines tender chicken pieces cooked in a sweet and tangy pineapple sauce, paired perfectly with fragrant coconut rice. Enhanced with a fresh pineapple salsa featuring jalapeño and avocado, this dish offers a delightful balance of flavors and textures that make it a quick, delicious, and tropical-inspired meal.
Ingredients
Scale
Chicken and Sauce
- 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 (if desired) and chopped
- Juice of 1 lime
- 2 tablespoons fresh thyme leaves
- 1 avocado, diced
Coconut Rice
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- 1/2 teaspoon salt
Instructions
- Prepare the Coconut Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- Make the Pineapple Salsa: In a medium bowl, combine fresh pineapple chunks, finely chopped shallot, chopped jalapeño, lime juice, fresh thyme leaves, and diced avocado. Toss gently to combine and set aside to meld flavors.
- Cook the Chicken: Heat sesame oil in a large skillet over medium-high heat. Add the chopped shallot, garlic, and grated ginger; sauté for about 2 minutes until fragrant. Add the bite-sized chicken pieces and cook until lightly browned and cooked through, approximately 6-8 minutes. Stir occasionally to prevent sticking.
- Prepare the Sauce: In a small bowl, whisk together low-sodium soy sauce, pineapple juice, brown sugar, ketchup, and red pepper flakes. Pour the sauce over the cooked chicken in the skillet. Reduce heat to medium and simmer for 3-5 minutes, allowing the sauce to thicken and coat the chicken evenly.
- Finish the Dish: Stir chopped cilantro into the chicken skillet just before serving. Serve the pineapple chicken hot over the fluffy coconut rice with a generous spoonful of the fresh pineapple salsa on top or on the side for a bright, fresh contrast.
Notes
- For a spicier kick, leave some seeds in the jalapeño used in the salsa.
- You can substitute chicken breasts with boneless chicken thighs for a juicier texture.
- To make this dish gluten-free, ensure the soy sauce used is certified gluten-free.
- Leftover pineapple salsa can be stored separately in an airtight container in the fridge for up to 2 days.
- For an even quicker version, use pre-cooked or rotisserie chicken and simply toss in the sauce.
Keywords: Pineapple chicken, coconut rice, tropical chicken recipe, quick dinner, pineapple salsa, sweet and savory chicken