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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.
The process
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
Servings: 6
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.
Ingredients
- 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
Instructions
- 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.
Notes
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.
This dish was so good! Everyone loved it in my family. Little kids too! Only change i made was swap for tamari so gluten free and my husband bbqed the chicken and we did thighs. I took the extra sauce and simmered it for a bit in my cast iron and then added the cooked chicken back in to coat. Just so so delicious. Thank you.
Hi Emalita,
Perfect! I appreciate you making this recipe and sharing your review, I love to hear that it was a hit! xxT
I love all of your recipes but this one is a favorite for sure! I omitted the cilantro, not a fan of it. Kids wanted seconds and there was none left! Rice took forever to cook, I’d start with that next time.
Hi Karen,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks for sharing your review and making it! xxT
Made this last night, it was so good. I’m in love with the coconut rice. We really enjoyed this!
Hi Melissa,
Happy Friday!? Thanks a lot for trying this recipe out, I love to hear that it was a winner! xx
Wonderful flavors and easy week-night dinner. The thyme was such a lovely flavor in the salsa – so fresh. Thank you!
Hi Nancy,
Thanks a lot for trying this recipe out and sharing your feedback, I love to hear that it was a winner! xTieghan
I broke my shoulder and humerus 4 weeks ago, and have been “Remy” to my adult kid’s “Linguini” in the kitchen ever since. This was simple to prepare, came together quickly, and the flavors are so fresh and delicious. We couldn’t get enough. The 3 of us polished up every bit – no leftovers.
When we finished eating this, hubby asked if I could make it again the next night – then he said “ok, compromise: please make it again next week.”
Hey Karen,
Thanks a lot for trying this recipe out and sharing your feedback, I love to hear that it was a winner! Sorry to hear about your shoulder, hope you are feeling better soon! xTieghan
Absolutely delicious recipe!!!! And it wasn’t too hard to make either!! My husband says he could eat it twice a week!
Hey Kirsten,
Thanks so much for making this dish and sharing your feedback! I am so glad it was enjoyed! Hope you’re off to a great Friday! xx
Very refreshing-used chicken thighs instead Need to use a cast iron skillet and be patient with caramelization process ..it did take a little time, yet soooo worth it
rice was a fun treat with the coconut milk and we did seed the jalapeño…will be on repeat as we prepped in the AM and easily put together for dinner- great left overs too!
Hey Jennifer,
Happy Friday!!? Thanks for giving this recipe a try and sharing your review, I am so glad it was a hit! xT
We love this recipe! It will become a regular in my house. Is it in one of your cookbooks?
Hey Arianna,
I am so glad to hear your family has been enjoying this recipe! This is only on the blog:) xTieghan
My 4 year old said from the living room, “Mommy, I don’t know what you’re cooking, but it smells delicious!” Excellent dish and it caramelized beautifully. Thank you!
Hey Katie,
Happy Wednesday!! LOL love to hear this:) Thanks a bunch for making this recipe and sharing your review!?
Loved the pineapple salsa!! The chicken marinade had some unique flavor notes that I’m not sure we will recreate a second time but it succeeded in changing up the dinner routine tonight so thank you!!
Hey Jennifer,
Wonderful! I am so excited to hear that this recipe was a hit, thanks for trying it out! xx
Made this tonight and loved! It was all amazing, but the rice was incredible. Re: the other comments about caramelization, I used a cast iron skillet on high heat and that worked for me. ??
Hey Eliza,
Wonderful! I am so excited to hear that this recipe was a hit, thanks for trying it out! Happy Tuesday! xx
Very tasty and quick recipe. I found that by cooking up the sauce a little longer than stated in the recipe, it’s caramelized up nicely. Will put this one on rotation.
Hey Barbara,
Wonderful! I am so excited to hear that this recipe was a hit, thanks for trying it out! xx
I am one of your biggest fans and have all of your cookbooks you are cooking goddess! The only piece of feedback I would have is that the rice did not cook as per your instructions I am making new rice now but my chicken is now cold 🙁
Hi Neena,
Thanks for making the recipe and sharing your feedback! Sorry to hear about the rice! What kind did you use? xTieghan
I made it also, the rice was gloppy and never cooked correctly. Used basmati rice, maybe the “boil” level wasn’t correct, but wont try again.
This was delicious and loved by everyone in our family! We’ll definitively be adding this to our dinner rotation! Next time I need to have my pan hotter because I didn’t get mine nice and caramelized like yours…but the flavors were still amazing!
Mine either. Wasn’t sure if I should’ve taken chicken out without sauce before cooking or if my own wasn’t hit enough.
Was a hit with family- but Mine didn’t get nice and caramelized either. Wasn’t sure if I should’ve taken chicken out without sauce before cooking or if my own wasn’t hot enough.
Mine also did not carmalize, I’d like to know the trick
You need to allow the sauce to simmer longer:)
Hi Heather,
Amazing!! I am thrilled to hear that this recipe was enjoyed, thanks for making it and sharing your review! xxT
Beyond delicious and so easy! This one will definitely become a regular part of the rotation!
Hi Erin,
Happy Friday! I am so excited that you enjoyed this recipe, thanks a lot for giving it a go! xT?
So freaking delicious! And the best part, so easy for a weeknight meal. I read some of the comments about the carmelization and you definitely need to let it simmer and be patient. The sauce thickened up so nicely. I loved the pineapple salsa. Served it over brown rice (trying to be a teensy bit healthy!). 10/10 recommend ?
Hey Alexandria,
Happy Friday!!? Thanks for giving this recipe a try and sharing your review, I am so glad it was a hit! xT