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30 Minute Pineapple Chicken with Coconut Rice Recipe

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4.3 from 7 reviews

This 30 Minute Pineapple Chicken with Coconut Rice is a vibrant and flavorful dish combining tender marinated chicken with a sweet and tangy pineapple glaze. Paired with a fresh pineapple and jalapeño salsa and creamy avocado, it offers a perfect balance of sweet, savory, and spicy notes for a quick and delicious weeknight meal.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

For the 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

For the 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

To Serve

  • Coconut rice (recipe not included)
  • Additional lime wedges (optional)

Instructions

  1. Make the Marinade: In a glass jar or bowl, 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 bite-sized chicken pieces and let it marinate for at least 15 minutes or up to overnight in the refrigerator to absorb the flavors.
  2. Prepare the Salsa: Combine fresh pineapple chunks, finely chopped shallot, seeded and chopped jalapeño, lime juice, and fresh thyme leaves in a bowl. Mix well and set aside to allow the flavors to meld.
  3. Cook the Chicken: Heat sesame oil or olive oil in a large skillet over medium-high heat. Add the marinated chicken pieces and cook for about 5 minutes until the chicken is cooked through and slightly browned on all sides. Reduce the heat to medium and pour in the remaining two-thirds of the marinade sauce. Continue cooking until the sauce thickens, glazes, and begins to caramelize on the chicken, about 5 more minutes. Remove from heat and stir in chopped cilantro for freshness.
  4. Assemble and Serve: Serve the glazed pineapple chicken over a bed of coconut rice. Spoon the fresh pineapple jalapeño salsa over the top, sprinkle diced avocado, and finish with a squeeze of lime juice for an extra burst of flavor.

Notes

  • Marinating the chicken overnight intensifies the flavor but a minimum of 15 minutes is sufficient for a quick meal.
  • Adjust the amount of red pepper flakes and jalapeño according to your heat preference.
  • For a complete meal, serve with coconut rice or your favorite rice variety.
  • Use low-sodium soy sauce to reduce sodium content.
  • Leftover pineapple salsa can be stored in an airtight container in the refrigerator for up to 2 days.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Fusion, Hawaiian-inspired

Find it online: https://dishiary.com/30-minute-pineapple-chicken-with-coconut-rice-recipe/