Go Back
Ellie King

30 Minute Pineapple Chicken with Coconut Rice

Every bite is spicy-sweet and the pineapple salsa adds a fresh, summery bite. Delicious, healthy, and easy.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6
Course: dinnar
Cuisine: American
Calories: 361
Ingredients Method Notes

Ingredients
  

  • 1 ½ lbboneless skinless chicken breasts cut into bite size pieces
  • ⅓ cuplow-sodium soy sauce
  • ⅓ cuppineapple juice
  • 2 tbspbrown sugar
  • 2 tbspketchup
  • 1 shallot chopped
  • 4 clovegarlic chopped
  • 1 tbspgrated ginger
  • 1 pinchred pepper flakes
  • 2 tbspsesame oil or extra virgin olive oil
  • ¼ cupchopped cilantro
  • Pineapple Salsa
  • 2 cupfresh pineapple chunks
  • ½ small shallot finely chopped
  • 1 jalapeño seeded (if desired) and chopped
  • juice of 1 lime
  • 2 tbspfresh thyme leaves
  • 1 avocado diced

Method
 

  1. How to make
  2. In a glass jar, whisk together the soy sauce, pineapple juice, brown sugar, ketchup, shallots, garlic, ginger, and a pinch of chili flakes. Pour 1/3 of the sauce over the chicken and let sit 15 minutes or up to overnight in the fridge.
  3. Meanwhile, make the salsa: combine all ingredients in bowl.
  4. Heat the oil in a large skillet over medium-high heat. Add the chicken, cook 5 minutes until cooked through on both sides. Reduce the heat to medium and pour in the remaining soy sauce mix. Cook until the sauce glazes the chicken and begins to caramelize, about 5 minutes. Remove from the heat and stir in the cilantro.
  5. Serve the chicken over rice and spoon the salsa over the chicken. Sprinkle on the diced avocado and a squeeze of lime.

Notes

Coconut Rice: Combine 1 (14-ounce) can coconut milk and 1/2 cup water in a medium pot. Bring to a low boil. Add 1 cup basmati rice and a pinch of salt. Stir, cover, and cook on the lowest heat for 10 minutes. Turn off heat and let sit, covered, for 15–20 minutes. Fluff with a fork before serving.