Why Make This Recipe
30 Minute Pineapple Chicken with Coconut Rice is a delicious and vibrant dish that combines the sweetness of pineapple with savory chicken and creamy coconut rice. Perfect for busy weeknights, this recipe comes together in just half an hour, making it an ideal choice for families looking for quick and tasty meals. It’s also a great way to bring tropical flavors to your dinner table, offering a delightful balance of textures and tastes.
How to Make 30 Minute Pineapple Chicken with Coconut Rice
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 jalapeno, seeded if desired and chopped
- Juice of 1 lime
- 2 tablespoons fresh thyme leaves
- 1 avocado, diced
- 1 (14 ounce) can coconut milk
- 1/2 cup water
- 1 cup basmati rice
- Pinch of salt
Directions
- In a glass jar, whisk together the soy sauce, pineapple juice, brown sugar, ketchup, chopped shallots, garlic, ginger, and a pinch of red pepper flakes.
- Pour 1/3 of the sauce over the chicken and let it sit for 15 minutes or up to overnight in the fridge.
- Meanwhile, make the salsa by combining all salsa ingredients in a bowl.
- Heat the oil in a large skillet over medium-high heat, add the chicken, and cook for 5 minutes until cooked through on both sides.
- Reduce the heat to medium and pour in the remaining soy sauce mixture. Cook until the sauce glazes the chicken and begins to caramelize, about 5 minutes.
- Remove from heat and stir in the chopped cilantro.
- Serve the chicken over rice with the salsa, diced avocado, and a squeeze of lime.
- For the coconut rice, combine coconut milk and water in a medium pot, bring to a low boil, add rice and salt, stir to combine, cover, and cook on low for 10 minutes.
- Turn off the heat and let sit for 15-20 minutes covered. Fluff the rice with a fork before serving.
How to Serve 30 Minute Pineapple Chicken with Coconut Rice
Serve this dish warm, placing a generous scoop of coconut rice on each plate. Add the glazed pineapple chicken on top and accompany it with fresh salsa, diced avocado, and a lime wedge for some added zest. This meal is perfect for family dinners or casual get-togethers with friends.
How to Store 30 Minute Pineapple Chicken with Coconut Rice
To store leftovers, let the chicken and rice cool completely. Place them in airtight containers and store them in the refrigerator for up to 3 days. You can also freeze the chicken and rice for up to 3 months. Reheat in the microwave or on the stovetop before serving.
Tips to Make 30 Minute Pineapple Chicken with Coconut Rice
- For extra flavor, let the chicken marinate in the sauce overnight if you have the time.
- You can add more vegetables like bell peppers or snap peas for added nutrition and color.
- If you prefer a milder dish, reduce the amount of jalapeno in the salsa or leave it out entirely.
Variations
Feel free to swap the chicken for shrimp or tofu to create a different version of this meal. You can also use brown rice instead of basmati rice for a healthier option.
FAQs
Q: Can I use frozen chicken?
A: Yes, you can use frozen chicken. Just ensure to thaw it completely before cooking.
Q: What can I use instead of coconut milk?
A: You can use regular milk or almond milk if you prefer a lighter option, but it may change the flavor and creaminess.
Q: Is this recipe suitable for meal prep?
A: Absolutely! This dish is perfect for meal prep and tastes great reheated.
30 Minute Pineapple Chicken with Coconut Rice
Ingredients
For the Chicken
- 1.5 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 jalapeno, seeded if desired and chopped
- Juice of 1 lime
- 2 tablespoons fresh thyme leaves
- 1 avocado, diced
For the Coconut Rice
- 1 14 ounce can coconut milk
- 1/2 cup water
- 1 cup basmati rice
- 1 pinch salt
Instructions
Marinating the Chicken
- In a glass jar, whisk together the soy sauce, pineapple juice, brown sugar, ketchup, chopped shallots, garlic, ginger, and a pinch of red pepper flakes.
- Pour 1/3 of the sauce over the chicken and let it sit for 15 minutes or up to overnight in the fridge.
Making the Salsa
- Meanwhile, make the salsa by combining all salsa ingredients in a bowl.
Cooking the Chicken
- Heat the oil in a large skillet over medium-high heat, add the chicken, and cook for 5 minutes until cooked through on both sides.
- Reduce the heat to medium and pour in the remaining soy sauce mixture. Cook until the sauce glazes the chicken and begins to caramelize, about 5 minutes.
- Remove from heat and stir in the chopped cilantro.
Preparing the Coconut Rice
- In a medium pot, combine coconut milk and water, bring to a low boil, add rice and salt, stir to combine, cover, and cook on low for 10 minutes.
- Turn off the heat and let sit for 15-20 minutes covered. Fluff the rice with a fork before serving.
Serving the Dish
- Serve the chicken over rice with the salsa, diced avocado, and a squeeze of lime.