30 Minute Pineapple Chicken with Coconut Rice

Why Make This Recipe

30 Minute Pineapple Chicken with Coconut Rice is a delightful meal that brings tropical flavors right to your kitchen. This recipe is not only quick to prepare but also offers a perfect blend of sweet and savory tastes. Whether you’re looking for a weeknight dinner or a special dish to impress guests, this recipe fits the bill. Plus, it includes healthy ingredients like chicken, fresh pineapples, and avocado, making it a great option for those watching their diet.

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 for salsa
• 1/2 small shallot, finely chopped for salsa
• 1 jalapeño, seeded if desired and chopped for salsa
• Juice of 1 lime for salsa
• 2 tablespoons fresh thyme leaves for salsa
• 1 avocado, diced for serving
• 1 (14 ounce) can coconut milk
• 1/2 cup water
• 1 cup basmati rice
• Pinch of salt

Directions:

1. 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.
2. Pour 1/3 of the sauce over the chicken and let it sit for 15 minutes or up to overnight in the fridge.
3. Meanwhile, in a bowl, combine the pineapple chunks, finely chopped shallot, chopped jalapeño, lime juice, and thyme leaves to make the salsa.
4. Heat the oil in a large skillet over medium-high heat. Add the marinated chicken and cook for about 5 minutes until it is cooked through on both sides.
5. Reduce the heat to medium and pour in the remaining soy sauce mixture. Cook until the sauce glazes the chicken and starts to caramelize, which takes about 5 minutes.
6. Remove from heat and stir in the chopped cilantro. Serve the chicken over coconut rice and spoon the salsa on top. Garnish with diced avocado and a squeeze of lime.
7. To make the coconut rice, combine coconut milk and water in a pot, bringing it to a low boil. Add the basmati rice and a pinch of salt, stirring to combine. Cover, then reduce the heat to the lowest setting.
8. Cook for 10 minutes on low, then turn off the heat and let it sit, still covered, for 15-20 minutes. Fluff the rice with a fork before serving.

How to Serve 30 Minute Pineapple Chicken with Coconut Rice

Once prepared, plate the coconut rice and top it with the pineapple chicken and salsa. Sprinkle with diced avocado for added creaminess. A squeeze of fresh lime juice will brighten up the dish even more. This meal pairs well with a side salad or steamed vegetables for a complete dinner.

How to Store 30 Minute Pineapple Chicken with Coconut Rice

If you have leftovers, store the chicken and rice in an airtight container in the refrigerator. They can last for up to 3-4 days. For best results, keep the salsa separate to maintain its fresh taste. You can reheat the chicken and rice in the microwave or on the stovetop until warmed through.

Tips to Make 30 Minute Pineapple Chicken with Coconut Rice

• Marinate the chicken for as long as possible to enhance the flavor.
• Adjust the amount of jalapeño in the salsa based on your spice preference.
• For a nutty flavor, consider adding toasted sesame seeds as a garnish.
• You can substitute basmati rice with jasmine rice for a different aroma.

Variation

You can switch up the protein by using shrimp or firm tofu instead of chicken. You may also add other tropical fruits like mango or kiwi to the salsa for a different twist.

FAQs

Can I use canned pineapple instead of fresh?
Yes, canned pineapple can be used, but try to choose one in juice or water rather than heavy syrup for a healthier option.

Is this dish gluten-free?
To make it gluten-free, ensure you use a gluten-free soy sauce or tamari.

Can I prepare the coconut rice in advance?
Yes, you can prepare the coconut rice in advance and reheat it when ready to serve. Just add a little water if it dries out during storage.

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