Description
This 30 Minute Pineapple Chicken with Coconut Rice is a vibrant and flavorful dish combining tender bite-sized chicken pieces marinated in a tangy pineapple-soy glaze, cooked to caramelized perfection in a skillet. Paired with fresh pineapple-jalapeño salsa and creamy avocado, it offers a perfect balance of sweet, savory, and spicy flavors for a quick and satisfying 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 Pineapple Salsa
- 2 cups fresh pineapple chunks
- 1/2 small shallot, finely chopped
- 1 jalapeño, seeded and chopped (optional for less heat)
- Juice of 1 lime
- 2 tablespoons fresh thyme leaves
- 1 avocado, diced
To Serve
- Cooked coconut rice (quantity as desired)
Instructions
- Make the Marinade and Marinate Chicken: In a glass jar or bowl, whisk together soy sauce, pineapple juice, brown sugar, ketchup, chopped shallots, garlic, grated ginger, and red pepper flakes. Pour about one-third of this sauce over the chicken pieces, ensuring they are well coated. Let the chicken marinate for at least 15 minutes at room temperature or refrigerate for up to overnight to develop deeper flavor.
- Prepare the Pineapple Salsa: In a separate bowl, combine the fresh pineapple chunks, finely chopped shallot, seeded and chopped jalapeño, lime juice, and fresh thyme leaves. Set aside to let the flavors meld while you cook the chicken.
- Cook the Chicken: Heat the sesame oil or olive 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 completely cooked through and lightly browned on all sides.
- Glaze the Chicken: Reduce the heat to medium and pour the remaining two-thirds of the soy-pineapple sauce mixture into the skillet. Cook the chicken in the sauce for approximately 5 more minutes, stirring occasionally, until the sauce thickens, glazes the chicken, and starts to caramelize. Remove the skillet from heat and stir in the chopped cilantro.
- Serve: Plate the chicken over prepared coconut rice. Spoon generous portions of the fresh pineapple salsa over the chicken. Garnish with diced avocado and an extra squeeze of lime if desired for added brightness and creaminess.
Notes
- Marinating the chicken overnight will enhance the flavor and tenderness.
- To keep the dish mild, remove seeds from the jalapeño before chopping.
- Serve with coconut rice for a tropical touch; plain jasmine or basmati rice works as well.
- Use low-sodium soy sauce to control sodium content.
- For a gluten-free version, use tamari or gluten-free soy sauce substitutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian Fusion
