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30 Minute Pineapple Chicken with Coconut Rice Recipe

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This vibrant 30 Minute Pineapple Chicken with Coconut Rice recipe combines tender bite-sized chicken pieces marinated in a tangy pineapple-soy sauce, cooked to a caramelized finish in a skillet. Topped with a fresh, zesty pineapple-jalapeño salsa and creamy avocado, it’s a quick, flavor-packed dish perfect for a satisfying weeknight meal.

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 (optional) and chopped
  • Juice of 1 lime
  • 2 tablespoons fresh thyme leaves
  • 1 avocado, diced

For Serving

  • Coconut rice (prepare separately as desired)

Instructions

  1. Prepare the Marinade: In a glass jar or bowl, whisk together the soy sauce, pineapple juice, brown sugar, ketchup, chopped shallot, garlic, grated ginger, and red pepper flakes until well combined.
  2. Marinate the Chicken: Pour one-third of the prepared marinade over the bite-sized chicken pieces, ensuring they are well coated. Let the chicken sit and marinate for at least 15 minutes, or cover and refrigerate for up to overnight for deeper flavor infusion.
  3. Make the Pineapple Salsa: While the chicken marinates, combine the fresh pineapple chunks, finely chopped shallot, chopped jalapeño, lime juice, and fresh thyme leaves in a bowl. Mix well and set aside to allow flavors to meld.
  4. Cook the Chicken: Heat sesame 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 nicely browned on both sides.
  5. Glaze the Chicken: Reduce the heat to medium and pour the remaining two-thirds of the marinade into the skillet. Cook the chicken in the sauce, stirring occasionally, until the sauce thickens, glazes the chicken, and begins to caramelize, approximately 5 minutes.
  6. Finish with Cilantro: Remove the skillet from heat and stir in the chopped cilantro to add freshness and color.
  7. Serve: Plate the chicken over prepared coconut rice. Spoon the pineapple salsa generously over the chicken and sprinkle the diced avocado on top. Add an extra squeeze of lime juice if desired for added brightness.

Notes

  • For best results, marinate the chicken for at least 15 minutes but up to overnight to deepen flavor.
  • Adjust the jalapeño quantity to control heat in the salsa.
  • Use fresh pineapple for a bright, natural sweetness in both the marinade and salsa.
  • Serve with coconut rice or jasmine rice to complement the tropical flavors.
  • Sesame oil adds authentic Asian flavor, but olive oil can be substituted if preferred.
  • Leftover chicken and salsa can be refrigerated and enjoyed cold or reheated within 2 days.

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