30 Minute Pineapple Chicken with Coconut Rice
30 Minute Pineapple Chicken with Coconut Rice is a delightful and easy weeknight meal that brings the tropics to your dinner table. This vibrant dish perfectly balances the sweetness of fresh pineapple with savory chicken, all complemented by creamy coconut rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Tropical/Asian
Ingredients
Scale
- 1.5 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
- 2 cups fresh pineapple chunks
- 1/2 small shallot, finely chopped
- 1 jalapeno, seeded if desired and chopped
- Juice of 1 lime
- 2 tablespoons fresh thyme leaves
- 1 avocado, diced
- 1 14 ounce can coconut milk
- 1/2 cup water
- 1 cup basmati rice
- 1 pinch salt
Instructions
- Prepare all ingredients: cut chicken into bite-sized pieces and chop vegetables.
- Heat sesame oil in a large skillet over medium-high heat, then add the chicken and cook until golden brown (5–7 minutes).
- Add shallot, garlic, ginger, and red pepper flakes; cook for 2 minutes until fragrant.
- Pour in soy sauce, pineapple juice, brown sugar, and ketchup; mix well and let simmer for 5 minutes.
- In a separate pot, combine coconut milk, water, basmati rice, shallot, lime juice, thyme leaves, and salt; bring to a boil, then cover and simmer for 15 minutes.
- Serve coconut rice topped with the pineapple chicken mixture; garnish with cilantro and diced avocado.
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 540
- Sugar: 15g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 80mg