Description
Experience vibrant tropical tastes with our quick 30 Minute Pineapple Chicken with Coconut Rice. Perfect for busy nights—try it tonight!
Ingredients
Scale
- 1.5 pounds boneless skinless chicken breasts
- 1/3 cup low sodium soy sauce
- 1/3 cup pineapple juice
- 2 tablespoons brown sugar
- 2 tablespoons ketchup
- 4 cloves garlic
- 1 tablespoon grated ginger
- 1 can (14 ounces) coconut milk
- 1 cup basmati rice
- Fresh pineapple chunks
- 2 tablespoons sesame oil or extra virgin olive oil
- 1 pinch red pepper flakes
- 1/4 cup chopped cilantro
- 1/2 small shallot
- 1 jalapeno
- Juice of 1 lime
- 2 tablespoons fresh thyme leaves
- 1 avocado, diced
- 1/2 cup water
- 1 pinch salt
Instructions
- Prepare all ingredients by chopping chicken, shallots, garlic, ginger, and jalapeno.
- In a pot or rice cooker, combine basmati rice, coconut milk, water, and salt; cook until fluffy.
- Heat sesame oil in a large skillet over medium heat; sauté shallot until translucent.
- Add garlic, ginger, and red pepper flakes; cook until fragrant.
- Increase heat and add chicken; cook until browned (7–10 minutes).
- Stir in soy sauce, pineapple juice, brown sugar, and ketchup; simmer for 5 minutes.
- Fold in fresh pineapple chunks and cilantro; cook for an additional 2–3 minutes.
- Serve coconut rice on plates topped with the pineapple chicken mixture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stir-Frying
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 16g
- Sodium: 620mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
Keywords: Use fresh ingredients for the best flavor. Adjust spice levels by modifying the amount of red pepper flakes. Consider adding bell peppers or snap peas for extra nutrition.