A simple summery 30 Minute Pineapple Chicken with Coconut Rice. Quick-cooking chicken tossed in a sweet and salty pineapple soy sauce marinade with pineapple juice, brown sugar, garlic, and ginger. Chili flakes are added for a slight spicy kick, but the coconut rice balances everything out. Serve this tropical pineapple chicken with plenty of fresh pineapple salsa and creamy avocado. Every bite is spicy-sweet, and the salsa on top adds a juicy, summery bite. It’s delicious, healthy, and so darn easy. Perfect for busy weeknights.
This is one of those recipes where I just love how easily it came together and how fresh it tastes. I know summer is all about stone fruit, berries and tomatoes, but pineapple and mangos often get overlooked. And lets be real, we all know I have a real sweet spot for fresh pineapple.
I love snacking on it and I love using it in savory dishes to create layers of flavor and color within my recipes.
And you know? I love cooking with what I have on hand, which is exactly what I did with this chicken. It started out as more of a Hawaiian style pineapple chicken, but it ended up have a bit of a Jamaican flair to it.
It’s unusual and unique, but so delicious and I’m pretty excited with how this turned out. It’s easy, made in one skillet, and just so flavorful. And then there’s coconut rice too…all the (good) things I love.
First up, the sauce. It’s where all the flavor lies within this recipe. It’s a pineapple and soy sauce base with brown sugar and ketchup for sweetness (very Hawaiian). Plus garlic, shallots, and ginger, for some tang and kick. I also added some chili flakes for a little bit of spicy heat.
Next, toss the chicken with a little of the sauce, then let the chicken marinate for a few minutes. If time allows, you can marinate the chicken overnight for encore flavor…plus more tender pieces of chicken too.
While the chicken marinates, I like to toss together the salsa. This is where the Jamaican flair comes into play. I toss fresh pineapple chunks with lime juice, shallots, jalapeño, and some fresh thyme too.
The thyme might sound odd, but it’s heavily used in Jamaican jerk dishes that often feature fresh pineapple. I love the switch from the usual cilantro to the thyme. Its such a nice light flavor that really pairs so wonderfully with the pineapple and the salty-sweet chicken.
Before you begin with the chicken, I start a quick batch of coconut rice. It’s my absolute favorite side dish with this type of chicken dinner. Creamy with a very subtle sweetness and coconut flavor.
Now, pan-fry the chicken until both sides have cooked through. Then pour in the remaining pineapple soy sauce mix, and let it simmer down and caramelize over the chicken. Once the chicken is cooked. Stir in some fresh cilantro.
Now, put it all together
Serve the chicken over the coconut rice. Then grab that salsa and spoon it over the chicken. Add fresh diced avocado and a squeeze of lime juice.
And you guys…that’s it. This takes 30 minutes to make and it’s not only delicious but fun too!
Looking for other quick summer dinners? Here are some favorites:
Rosemary Peach Chicken in White Wine Pan Sauce
Greek Watermelon Feta Salad with Basil Vinaigrette
3 Cheese Zucchini “Ravioli” with Roasted Tomato Basil Sauce
Lastly, if you make this 30 Minute Pineapple Chicken with Coconut Rice, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
30 Minute Pineapple Chicken with Coconut Rice
Calories Per Serving: 361 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 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
- 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
- 1. In a glass jar, whisk together the soy sauce, pineapple juice, brown sugar, ketchup, shallots, garlic, ginger, and a pinch of chili flakes. Pour 1/3 of the sauce over the chicken and let sit 15 minutes or up to overnight in the fridge. 2. Meanwhile, make the salsa: combine all ingredients in bowl. 3. Heat the oil in a large skillet over medium-high heat. Add the chicken, cook 5 minutes until cooked through on both sides. Reduce the heat to medium and pour in the remaining soy sauce mix. Cook until the sauce glazes the chicken and begins to caramelize, about 5 minutes. Remove from the heat and stir in the cilantro. 4. Serve the chicken over rice and spoon the salsa over the chicken. Sprinkle on the diced avocado and a squeeze of lime.
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Coconut Rice: Combine 1 (14 ounce) can coconut milk and 1/2 cup water in a medium pot. Bring to a low boil. Add 1 cup basmati rice and a pinch of salt. Stir to combine, cover, then turn the heat down to the lowest setting possible. Allow the rice to cook 10 minutes on low, then turn the heat off completely and let the rice sit, covered for another 15-20 minutes (don't take any peeks inside!). Remove the lid and fluff the rice with a fork.
I made this tonight and it was restaurant quality for flavour! Big hit with the family.
I almost had all the exact ingredients. I used a few pieces of pickled jalapeños and a bit of ground ginger as I didn’t have fresh.
The chicken didn’t glaze, but that was no problem.
I’ll be making this again. Thank you!
This is an outstanding weeknight recipe! The chicken was tender and flavorful and the salsa was outstanding. Fast and delicious.
Happy Wednesday!! Thanks a bunch for trying this recipe and sharing your feedback, love to hear that it was a winner!🌞 xx
Wonderful flavors that blend so well together! This is a keeper and healthy too! My husband loooved it! I just had a few comments:
-takes a lot longer than 30 min (>1 hr). Of course, it always takes longer the first time.
-Coconut rice cannot be cooked in a rice cooker (not sure why?) so just moved to stove to finish it off.
Thanks so much!!!!
I appreciate you making this recipe and I’m thrilled to hear that it turned out well for you! Have a great weekend! xx
This recipe was delicious! I didn’t use the jalapeño and added the avocado in with the salsa but it still turned out nice and fresh! Perfect for a summer evening here in Australia.
Happy Sunday!! Thanks so much for giving this recipe a try and your comment, so glad to hear it was enjoyed! xT
I was recommended this by a friend and made it tonight; so good! The chicken marinade/sauce is so flavorful. My chicken didn’t really ever caramelize so I just slow cooked it for longer and it still turned out great. I messed up and mixed the avocado in with the other salsa ingredients but it didn’t seem to hurt the salsa. The salsa….omg..is amazing. I did add the jalapeño and it was a good addition. I normally make my own coconut rice but was lazy tonight and just made regular rice yet it was still so great. I think I am going to use the leftover chicken and salsa to make some tacos tomorrow. Thanks for another great recipe!
Happy Sunday!! I love to hear that this recipe was enjoyed and appreciate you making it! xT