Description
This 30 Minute Pineapple Chicken with Coconut Rice recipe offers a delightful balance of sweet, savory, and tangy flavors. Tender bite-sized chicken pieces are marinated in a tropical pineapple-soy sauce blend, then pan-seared and glazed to perfection. Served with a fresh pineapple salsa topped with creamy avocado and cilantro, this dish is an easy, vibrant meal perfect for a quick weeknight dinner or entertaining guests.
Ingredients
Units
Scale
Chicken and Marinade
- 1 1/2 lb boneless skinless chicken breasts, cut into bite-size pieces
- 1/3 cup low-sodium soy sauce
- 1/3 cup pineapple juice
- 2 tbsp brown sugar
- 2 tbsp ketchup
- 1 shallot, chopped
- 4 cloves garlic, chopped
- 1 tbsp grated ginger
- 1 pinch red pepper flakes
- 2 tbsp 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 tbsp fresh thyme leaves
- 1 avocado, diced
Instructions
- Make the Marinade and Marinate the Chicken: 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. Pour about one-third of this sauce over the bite-sized chicken pieces, stirring to coat. Cover and let the chicken marinate for at least 15 minutes, or up to overnight in the refrigerator for deeper flavor.
- Prepare the Pineapple Salsa: While the chicken marinates, combine fresh pineapple chunks, finely chopped shallot, chopped jalapeño (seeded if you prefer less heat), fresh thyme leaves, and lime juice in a bowl. Mix gently and set aside. Just before serving, fold in the diced avocado to maintain its texture and freshness.
- Cook the Chicken: Heat sesame oil (or extra virgin olive oil) in a large skillet over medium-high heat. Add the marinated chicken pieces and cook for about 5 minutes, turning occasionally, until the chicken is cooked through and slightly browned on all sides.
- Glaze the Chicken: Reduce heat to medium, then pour the remaining marinade sauce from the jar into the skillet. Cook the chicken in the sauce, stirring occasionally, until the sauce thickens and begins to caramelize and glaze the chicken evenly, about 5 minutes. Remove the skillet from heat and stir in the chopped cilantro for freshness.
- Serve: Plate the glazed pineapple chicken over cooked coconut rice. Spoon generous amounts of the fresh pineapple salsa on top, then sprinkle diced avocado and add a final squeeze of lime juice to brighten the dish.
Notes
- Marinate the chicken longer for more intense flavor, but at least 15 minutes is recommended.
- Use fresh pineapple for the best taste in both the marinade and salsa.
- If you prefer a less spicy dish, omit the jalapeño or red pepper flakes.
- Coconut rice pairs perfectly with this dish, but you can substitute with jasmine or basmati rice.
- To make this dish dairy-free and gluten-free, ensure soy sauce is gluten-free or use tamari sauce instead.
Nutrition
- Serving Size: 1 serving (approx. 1 cup chicken with salsa and rice)
- Calories: 370 kcal
- Sugar: 9 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 70 mg
