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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.
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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
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
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Just made this and, well, I would have taken a photo but my plate is erm… empty. Absolutely fabulous recipe as always ? Thanks Tieghan ?
Hey Cat,
Happy Sunday! I am so glad this recipe was enjoyed, thanks a lot for making it! xxTieghan
Further to my comments on August 5th, had the leftovers today. Re-did the pineapple salsa with sweeter pineapple, omitted the thyme, added less lime juice and a little salt, better. Maybe could add a little sugar to this? I think next time I would grill the chicken on the BBQ.
Again, so sorry you did not enjoy the recipe Jane!
Could I use jasmine rice instead of basmati rice?
Hey Jessica,
Yes, jasmine rice will also work well for you here! I hope you love this recipe, please let me know if you give it a try! xTieghan
Delicious!!! I left out the spice so my toddler eat too and it was appreciated all around! Love the sauce and coconut rice! Will definitely be making again!
Hey Amanda,
Happy Friday! Thanks a bunch for making this recipe, I love to hear that it was enjoyed. Have a great weekend☀️ xTieghan
This recipe was ok. My pineapple was not as sweet as it should have been (bought in rings and cut up), that was part of the problem. Not sure thyme goes with pineapple? I found the salsa very tart with the lime juice. The rice did take more time to cook with the coconut milk but it did work. Thanks.
Hey Jane,
Thanks for giving the recipe a try, sorry you did not enjoy it. xTieghan
The chicken and pineapple was delicious but the rice never cooked. It took over 2 hours and the rice was still soupy and crunchy. We finally gave up and ate it but I would rather just make plain rice (2 cups water, 1 cup rice, 20 min and then off). I will try again.
Hey Nicola,
So sorry to hear this, the recipe for the rice is how I cook my rice everyday, so I am not sure what could have gone wrong! xTieghan
This was delicious! It’s definitely going in our line up menu. I didn’t have pineapple juice or chicken breast, so I used boneless skinless chicken thighs and I processed enough pineapple to make a “juice” from that. I recommend the marinade for at least 5 hours for full flavor. My “bite size” pieces were about as big as my thumb from the last joint to the tip. It was done 10 min. before the rice was done, but I think the chicken was extra tender after resting. Thanks!!
Hey Janet,
Awesome! Thanks a lot for giving this recipe a try, I am so delighted that it was enjoyed!! xTieghan
So delicious! Thank you!
How do you get your chicken to look so crispy and caramelized? Any tips? 🙂
Not specific to this recipe but I feel like my chicken looks not as appetizing at the end.
Hey Adam,
Awesome! Thanks a lot for giving this recipe a try, I am so delighted that it was enjoyed!! To caramelize my chicken, it is key not to overcrowd the pan, also I like using cast iron for my dishes. xTieghan
This recipe is amazing! And so easy! Perfect week night meal. Delicious 🙂
Hey Kate,
Awesome! Thanks a lot for giving this recipe a try, I am so delighted that it was enjoyed!! xTieghan
Hi Tieghan! My family LOVES your recipes, you’re a staple name in this house around dinnertime!
However, I seem to struggle with your recipes that include caramelizing the proteins. I seem to always end up with beige meat and too much liquidy sauce despite letting it simmer down for longer than your recipe calls for (which ends up probably overcooking the meat). I’m very sure it is user error–any suggestions?
Hey Sarah,
So sorry to hear this! The key is to not overcrowd your pans, otherwise you are really just steaming you food. I also love using my cast iron skillet, I find this gives me the best caramelization. I hope this helps!! xTieghan
Forgot to give it stars!
Thanks again Emma!
This was delicious! I can’t ever seem to make things as quickly as you can but this required minimal clean-up and everything was done within an hour! I made a delicious mistake and mixed my avocado straight into my salsa. Highly recommend.
Hey Emma,
Happy Wednesday! I love to hear that this recipe was enjoyed, thanks a bunch for making it! xTieghan
This is so delicious. Thank you so much for this recipe!!
Hey Melissa,
Happy Wednesday! I love to hear that this recipe was enjoyed, thanks a bunch for making it! xTieghan
Looks amazing, Do you think this would work with chicken thighs on the grill??
Hey Laura,
Sure that would work, you would just want to do the sauce on the stove top. I hope the recipe turns out amazing for you, please let me know if you give it a try! xTieghan
Absolutely delicious. Not one bit of chicken left over. Even my kids gave it a thumbs up, which means it is here to stay on our family table. I just love the way you combine ingredients and flavors to give these dishes that special something. Thank you so much for sharing your love of cooking with us.
Hey Jeannine,
Happy Wednesday! I love to hear that this recipe was enjoyed, thanks a bunch for making it! xTieghan