Description
A vibrant and flavorful 30-minute Pineapple Chicken recipe served with creamy coconut rice and refreshing pineapple salsa, perfect for a quick and tropical-inspired meal.
Ingredients
Scale
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
Pineapple Salsa
- 2 cups fresh pineapple chunks
- 1/2 small shallot, finely chopped
- 1 jalapeño, seeded and chopped
- Juice of 1 lime
- 2 tablespoons fresh thyme leaves
- 1 avocado, diced
Coconut Rice
- 1 (14 ounce) can coconut milk
- 1/2 cup water
- 1 cup basmati rice
- 1 pinch salt
Instructions
- Marinate the Chicken: In a glass jar, whisk together the soy sauce, pineapple juice, brown sugar, ketchup, shallots, garlic, ginger, and a pinch of chili flakes. Pour one third of the sauce over the chicken and let it marinate for 15 minutes up to overnight in the fridge for deeper flavor.
- Prepare the Pineapple Salsa: While the chicken marinates, combine the fresh pineapple chunks, finely chopped shallot, seeded and chopped jalapeño, lime juice, fresh thyme leaves, and diced avocado in a bowl. Mix gently and set aside to let the flavors meld.
- Cook the Coconut Rice: In a medium pot, combine the coconut milk and water and bring it to a low boil. Add the basmati rice and a pinch of salt, stir to combine. Cover and reduce heat to the lowest possible setting. Cook for 10 minutes, then turn off the heat and let the rice sit, covered, for 15 to 20 minutes without lifting the lid. Fluff with a fork before serving.
- Cook the Chicken: Heat the oil in a large skillet over medium-high heat. Add the marinated chicken and cook for about 5 minutes until cooked through and browned on both sides. Reduce the heat to medium, pour in the remaining marinade sauce, and cook until the sauce thickens, glazes the chicken, and starts to caramelize, about 5 minutes more. Remove the skillet from heat and stir in the chopped cilantro.
- Serve: Serve the glazed pineapple chicken over the fluffy coconut rice. Spoon the fresh pineapple salsa over the chicken and rice, and garnish with extra avocado and a squeeze of lime if desired for a burst of freshness.
Notes
- For best results, marinate the chicken for at least 15 minutes, but overnight marinating will enhance the flavor and tenderness.
- If you prefer less heat, omit the jalapeño or leave the seeds in for more spice.
- To make the recipe gluten-free, ensure the soy sauce used is tamari or a gluten-free soy sauce alternative.
- You can substitute brown sugar with coconut sugar or honey for a different sweetness profile.
- For a richer coconut rice, toast the rice lightly in a dry pan before adding liquids.
- Use fresh pineapple for the best flavor, but canned pineapple chunks well-drained can be substituted in a pinch.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 12 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 75 mg
