Description
A vibrant and flavorful 30-minute Pineapple Chicken served with fragrant coconut rice and topped with a fresh pineapple salsa. This dish combines tender chicken pieces marinated in a tangy-sweet soy and pineapple sauce, complemented by a zesty salsa made with fresh pineapple, jalapeño, and avocado for a perfect balance of sweet, savory, and spicy flavors.
Ingredients
Scale
For the Pineapple Chicken
- 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 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 tablespoons fresh thyme leaves
- 1 avocado, diced
For the Coconut Rice
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- 1/2 teaspoon salt
Instructions
- Prepare the coconut rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine rice, coconut milk, water, and salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for about 15 minutes until the rice is cooked and liquid is absorbed. Remove from heat and let it sit, covered, for 10 minutes before fluffing with a fork.
- Make the pineapple salsa: In a medium bowl, combine fresh pineapple chunks, finely chopped shallot, seeded jalapeño, lime juice, thyme leaves, and diced avocado. Gently mix and set aside to allow flavors to meld.
- Cook the chicken: In a large skillet or pan, heat sesame oil over medium-high heat. Add chopped shallot, garlic, and grated ginger and sauté for 1-2 minutes until fragrant. Add the bite-sized chicken pieces and cook until no longer pink, about 5-7 minutes, stirring occasionally.
- Add the sauce: In a small bowl, whisk together soy sauce, pineapple juice, brown sugar, ketchup, and red pepper flakes. Pour this mixture over the chicken in the skillet. Stir to combine and let it simmer for 5 minutes to thicken and coat the chicken evenly.
- Finish and serve: Remove the skillet from heat and stir in chopped cilantro. Serve the pineapple chicken hot over the fluffy coconut rice with a generous spoonful of pineapple salsa on top for a fresh, tangy contrast.
Notes
- For extra heat, leave the jalapeño seeds in the salsa.
- You can substitute chicken thighs for a juicier texture if preferred.
- Use low-sodium soy sauce to keep sodium levels moderate.
- Prepare the coconut rice ahead of time and reheat gently before serving.
- Use fresh pineapple for best flavor in both the chicken and salsa.
Keywords: pineapple chicken, coconut rice, pineapple salsa, quick dinner, Asian inspired, sweet and spicy chicken