Pineapple Chicken with Coconut Rice Recipe

If you’ve been craving something with a perfect balance of sweet, savory, and a little bit of tang, you’re going to adore this Pineapple Chicken with Coconut Rice Recipe. It’s one of those meals that feels fancy but comes together fast, which totally fits my busy weeknight routine. The juicy chicken glazed with a pineapple-infused sauce paired with creamy coconut rice is just so comforting — trust me, once you try it, it’ll become a regular in your rotation.

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Ingredients & Why They Work

This Pineapple Chicken with Coconut Rice Recipe brings together fresh and pantry-friendly ingredients that complement each other beautifully. Shopping fresh pineapple and good-quality coconut milk makes a noticeable difference, but the rest are easy staples that you might already have on hand.

• Chicken breasts: Lean and mild, chicken soaks up the marinade brilliantly, making each bite juicy and flavorful.
• Low-sodium soy sauce: Provides savory depth without overwhelming saltiness, letting pineapple’s sweetness shine.
• Pineapple juice: Adds natural sweetness and a subtle tang that tenderizes the chicken.
• Brown sugar: Balances tartness and helps caramelize the sauce.
• Ketchup: Gives body and a slight tomato undertone that pairs surprisingly well here.
• Shallots & garlic: Aromatics that bring warmth and complexity without harshness.
• Ginger: Adds a fresh, spicy zing that lifts the whole dish.
• Red pepper flakes: A pinch delivers just enough heat to keep things interesting without overpowering.
• Sesame oil: Its nutty richness gives an authentic touch to the chicken.
• Cilantro: Bright finishing herb that adds freshness at the end.
• Fresh pineapple chunks: For the salsa, they add extra juicy sweetness and texture contrast.
• Jalapeño: Optional, but a little kick for the pineapple salsa really wakes it up.
• Lime juice: Brings acidity that balances the sweetness and ties flavors together.
• Fresh thyme: A lovely aromatic addition that works great in the salsa.
• Avocado: Creamy, cool topping that adds richness and balances the tangy salsa.
• Basmati rice & coconut milk: Basmati’s fluffy texture and coconut milk’s creaminess make the perfect companion to the savory chicken.

Tweak to Your Taste

One of the best parts about this Pineapple Chicken with Coconut Rice Recipe is how easy it is to make it your own. Whether you like it a bit sweeter, more spicy, or with a different protein altogether, it’s a flexible foundation for your flavor preferences.

• Heat it up: I love adding extra chili flakes on top or swapping jalapeño for serrano in the salsa for a real kick.
• Protein swap: Tofu or shrimp works beautifully here if you’re leaning vegetarian or want seafood vibes.
• Herb choices: Sometimes I throw in fresh mint with the cilantro for a refreshing twist.
• Rice options: If you don’t have basmati, jasmine rice or even quinoa work as well with the coconut milk.

Step-by-Step: How I Make Pineapple Chicken with Coconut Rice Recipe

Step 1: Marinate the Chicken

Start by whisking together soy sauce, pineapple juice, brown sugar, ketchup, chopped shallots, garlic, grated ginger, and a pinch of red pepper flakes in a glass jar or bowl. Pour a third of this mixture over your chicken pieces and let them soak up all those flavors — I usually let it sit about 15 minutes if I’m in a hurry, but overnight in the fridge makes the chicken even more tender and tasty. Pro tip: Whenever I marinate overnight, I always save the rest of the sauce to cook with later, so nothing goes to waste.

Step 2: Prepare the Pineapple Salsa

While your chicken marinates, mix fresh pineapple chunks, finely chopped shallot, seeded jalapeño (if you want some heat), lime juice, fresh thyme leaves, and diced avocado in a bowl. This salsa adds a burst of freshness and texture that perfectly balances the sweet and savory chicken.

Step 3: Cook the Chicken

Heat sesame oil in a large skillet over medium-high heat. Add the marinated chicken and cook for about 5 minutes, making sure pieces cook through evenly on both sides with a nice golden color. Then turn the heat down to medium, pour in the remaining marinade you set aside, and let it simmer until the sauce thickens and caramelizes, glazing the chicken beautifully—usually about 5 minutes. Stir in chopped cilantro right before removing it from the heat for a fresh herbal punch.

Step 4: Make the Coconut Rice

In a medium pot, combine one can of coconut milk with half a cup of water and bring to a gentle boil. Add washed basmati rice and a pinch of salt. Stir, cover, and lower heat to the lowest setting. Let cook 10 minutes undisturbed, then turn off the heat completely and let it steam for another 15 to 20 minutes—you’ll want to resist the urge to peek here! Fluff with a fork just before serving.

Step 5: Plate & Serve

Spoon a generous mound of coconut rice onto your plate, top with caramelized pineapple chicken, and finish with a big scoop of pineapple salsa and creamy avocado. Don’t forget an extra squeeze of lime—it brightens everything up and takes this dish to another level.

How to Serve Pineapple Chicken with Coconut Rice Recipe

Garnishes

I always sprinkle chopped fresh cilantro on top for that fresh pop of color and flavor. Lime wedges are a must-have, too—I love guests squeezing just the right amount over their plate. If I’m feeling fancy, toasted sesame seeds add a subtle crunch that’s delightful here.

Side Dishes

This dish is pretty complete on its own, but I like pairing it with a simple cucumber salad or some steamed broccoli for extra veggies. Sometimes I whip up a quick Asian-style slaw with cabbage and carrots which adds crunch and brightness.

Creative Ways to Present

For a dinner party, I’ve served the chicken family-style on a big platter surrounded by coconut rice in a ring around it, topped with heaps of pineapple salsa and avocado. It looks festive and lets guests help themselves. Another fun idea is stuffing the chicken and salsa into lettuce wraps for a refreshing handheld bite.

Make Ahead and Storage

Storing Leftovers

I like to store leftover chicken and rice separately in airtight containers in the fridge to keep textures fresh. The chicken reheats well without drying out, and the salsa stays best served fresh but still tastes great chilled for a day or two.

Freezing

This recipe freezes pretty well if you pack the chicken and rice in freezer-safe containers or bags. I usually freeze them without the salsa, then add fresh salsa after thawing and reheating. Just thaw overnight in the fridge before heating.

Reheating

To reheat, I prefer warming the chicken gently in a skillet over medium-low heat to keep the glaze glossy and avoid drying out. The coconut rice does great microwaved with a splash of water to bring back moisture. Add the fresh salsa and avocado right before serving for the best taste.

FAQs

Final Thoughts

This Pineapple Chicken with Coconut Rice Recipe holds a special place in my kitchen because it’s deliciously versatile and quick enough for any day. Whenever I make it, the combination of tropical sweetness, savory depth, and creamy rice reminds me why simple ingredients done right can be truly satisfying. Give it a try—you’ll enjoy the comfort and brightness it brings, and maybe it’ll become your new favorite easy weeknight dinner too.

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