I absolutely love this 30-Minute Pineapple Chicken with Coconut Rice Recipe because it s like a tropical escape on a plate-sweet, tangy, and comforting all at once. When I first tried this dish, I was immediately hooked by how the juicy pineapple and coconut rice make every bite feel fresh but still satisfyingly cozy. It s perfect for those weeknights when you want a flavorful dinner but can t spend hours in the kitchen.
You’ll find that this 30-Minute Pineapple Chicken with Coconut Rice Recipe gives you all the zesty, sweet-savory flavors with none of the fuss. Plus, it s super adaptable whether you ve got picky eaters or want to impress friends without breaking a sweat. Trust me, once you make it a couple of times, this will be your go-to for a quick dinner that makes everyone go Wow!
Why You’ll Love This Recipe
- Quick and Easy: This recipe comes together in just 30 minutes, perfect for busy weeknights.
- Flavor-Packed: The pineapple and coconut rice create a delicious tropical flavor combo that s light yet satisfying.
- Versatile: You can easily adjust spice levels and ingredients to suit your taste or pantry supplies.
- Family Favorite: My family goes crazy for this dish, and I bet yours will too!
Ingredients You’ll Need
The ingredients for this 30-Minute Pineapple Chicken with Coconut Rice Recipe really play off each other beautifully-sweet pineapple, aromatic garlic and ginger, plus that creamy coconut rice base that soaks up all the sauce. When shopping, I recommend fresh pineapple chunks and good quality coconut milk for the rice, because those little details make a big difference.
- Boneless skinless chicken breasts: Cut into bite-sized pieces for even cooking and quick marinade absorption.
- Low-sodium soy sauce: Keeps saltiness balanced, so the dish isn t overpowering.
- Pineapple juice: Adds natural sweetness and tang to the marinade.
- Brown sugar: Helps caramelize the chicken and enhances the pineapple flavor.
- Ketchup: Boosts the tangy depth and thickens the sauce.
- Shallots: Mild and sweet, these add a subtle onion flavor without overpowering.
- Garlic: Fresh and chopped for that signature aromatic punch.
- Grated ginger: Brings a warm, zesty undertone to the marinade.
- Red pepper flakes: Just a pinch gives the dish a gentle kick.
- Sesame oil or extra virgin olive oil: I usually go for sesame oil because it adds a lovely nutty aroma.
- Chopped cilantro: Added at the end for freshness and a hint of herbaceousness.
- Fresh pineapple chunks: For the salsa, fresh is best for vibrant flavor and texture.
- Jalapeño: Seeded for mild heat, but you can keep seeds if you want it spicier.
- Lime juice: Brightens the salsa with citrus zest.
- Fresh thyme leaves: This adds a subtle, earthy depth to the salsa.
- Avocado: Adds creamy richness to contrast the tangy salsa and the savory chicken.
Variations
I love how easy it is to make this 30-Minute Pineapple Chicken with Coconut Rice Recipe your own. Sometimes I switch up the protein or add extra veggies to sneak in some greens, and it still tastes fantastic without extra fuss.
- Protein Swap: I once swapped the chicken for firm tofu, marinated it the same way, and used a non-stick pan to get a nice crust-my vegetarian friends loved it!
- Spice It Up: If you enjoy more heat, try leaving the jalapeño seeds in the salsa or adding a dash of sriracha to the sauce for an extra kick.
- Veggie Boost: Stir in some steamed broccoli or snap peas when you add the sauce to the chicken for added texture and nutrients.
- Rice Alternative: Swap coconut rice for quinoa or cauliflower rice if you want a lighter or grain-free version.
How to Make 30-Minute Pineapple Chicken with Coconut Rice Recipe
Step 1: Whisk the Flavorful Marinade
Start by whisking together low-sodium soy sauce, pineapple juice, brown sugar, ketchup, chopped shallots, garlic, grated ginger, and a pinch of red pepper flakes right in a glass jar or bowl. I love using a jar because I can shake everything up easily. Pour a third of this sauce over your bite-sized chicken pieces and let them marinate for at least 15 minutes-if you can, pop it in the fridge overnight. This step locks in all those tropical, sweet-savory flavors that make this recipe unforgettable.
Step 2: Make the Refreshing Pineapple Salsa
While your chicken marinates, chop fresh pineapple chunks, a small shallot, and jalapeño, then mix them with fresh lime juice, thyme leaves, and diced avocado. I love making this salsa in advance-it s bright, zesty, and adds incredible freshness to the finished dish. If you want it less spicy, removing the jalapeño seeds really helps.
Step 3: Cook the Chicken to Perfection
Heat sesame oil in a large skillet over medium-high heat until shimmering, then add the marinated chicken pieces. Cook for about 5 minutes or until the chicken is fully cooked and golden on all sides. Be careful not to overcrowd the pan to get that nice sear. Lower the heat to medium and pour in the remaining soy sauce marinade. Let it cook down, coating the chicken until the sauce caramelizes and thickens-this usually takes about another 5 minutes. It s the caramelization that gives this chicken that irresistible sticky glaze.
Step 4: Finish with Fresh Cilantro and Serve
Once the sauce is beautifully glazed on the chicken, remove the skillet from heat and stir in fresh chopped cilantro for brightness. Serve your flavorful pineapple chicken over warm, fluffy coconut rice and generously spoon your pineapple salsa on top. I like to add a little extra squeeze of lime right before serving-it wakes up all the flavors even more!
Pro Tips for Making 30-Minute Pineapple Chicken with Coconut Rice Recipe
- Marinate Early: The longer you let the chicken soak in the sauce, the more the flavors get infused-overnight is ideal if you have time.
- Pat Chicken Dry Before Cooking: I learned the hard way that too much moisture prevents a good sear; drying the chicken first helps it caramelize nicely.
- Use Fresh Pineapple: Canned pineapple juice works in a pinch, but fresh pineapple chunks in the salsa make all the difference in flavor and texture.
- Don t Rush the Glaze: Letting the sauce caramelize slowly at medium heat ensures that sticky, luscious coating you want without burning it.
How to Serve 30-Minute Pineapple Chicken with Coconut Rice Recipe
Garnishes
I always finish this dish with fresh chopped cilantro and a little extra lime wedge on the side-that brightness just lifts the whole plate. Sometimes I add toasted sesame seeds for a fun crunch. If you like heat, a light drizzle of sriracha or some thinly sliced fresh chili is a great kick.
Side Dishes
Besides the coconut rice, steamed or roasted snap peas, broccoli, or a crisp cucumber salad pair wonderfully with this pineapple chicken. My favorite combo is a simple green cucumber salad tossed with rice vinegar and a pinch of salt-it keeps things fresh and light.
Creative Ways to Present
For a fun twist, I sometimes serve this dish in pineapple boats-just hollow out a fresh pineapple and spoon the chicken and rice inside for a stunning presentation at summer parties. Another idea is layering everything in a bowl and topping with crushed macadamia nuts for texture-this always gets compliments!
Make Ahead and Storage
Storing Leftovers
After we finish dinner, I store leftovers in airtight containers in the fridge and they usually stay fresh for up to 3 days. The chicken tends to soak up the sauce more overnight, which makes it even tastier when reheated.
Freezing
I ve frozen the cooked chicken and the pineapple salsa separately with good results. Thaw them overnight in the fridge and reheat gently on the stove. The salsa texture shifts a bit, so I recommend adding fresh avocado after thawing to keep that creamy contrast.
Reheating
To reheat, I use a skillet on medium-low with a splash of water or extra coconut milk to keep the chicken moist and the sauce glossy. Microwaving works too, but stirring halfway through helps avoid dry patches. Reheat the rice separately if possible, to maintain its fluffy texture.
FAQs
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Can I use canned pineapple instead of fresh for the salsa?
Yes, you can use canned pineapple if fresh isn t available, but I recommend draining it well to avoid extra liquid in your salsa. Fresh pineapple offers more vibrant flavor and a better texture, which really lifts the dish.
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How do I make coconut rice?
Making coconut rice is super simple: cook jasmine or basmati rice in a mix of coconut milk and water instead of just water. This infuses the grains with rich, creamy coconut flavor that pairs perfectly with the pineapple chicken.
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Can I prep parts of this recipe ahead of time?
Definitely! Marinate your chicken up to overnight and make the pineapple salsa a few hours ahead. Just keep the avocado separate until serving to prevent browning.
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What if I don t have sesame oil?
You can substitute extra virgin olive oil or any neutral oil you have on hand. Sesame oil does add a lovely nutty aroma, but the recipe still tastes great without it.
Final Thoughts
This 30-Minute Pineapple Chicken with Coconut Rice Recipe has truly become one of my favorite weeknight dinners because it’s so packed with flavor yet surprisingly easy to pull off. It s the kind of meal that makes you feel like you re getting a special treat without spending all evening cooking. I really hope you give it a try and see how quickly it becomes a staple in your kitchen like it did in mine-we all deserve a little tropical joy on the table!
Print
30-Minute Pineapple Chicken with Coconut Rice Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion (Asian/Tropical)
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
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
