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30 Minute Pineapple Chicken with Coconut Rice Recipe

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This vibrant 30 Minute Pineapple Chicken with Coconut Rice recipe combines tender, marinated chicken breasts with a tangy pineapple glaze and a refreshing pineapple-jalapeño salsa. The sweet and savory flavors meld perfectly, finished with creamy avocado and fresh lime for a tropical-inspired meal that’s quick, flavorful, and perfect for weeknight dinners.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

For the Chicken Marinade and Cook:

  • 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 (optional) and chopped
  • Juice of 1 lime
  • 2 tablespoons fresh thyme leaves
  • 1 avocado, diced

For Serving:

  • Cooked coconut rice (recipe to be prepared separately)

Instructions

  1. Prepare the Marinade: In a glass jar or bowl, whisk together the soy sauce, pineapple juice, brown sugar, ketchup, chopped shallot, garlic, grated ginger, and a pinch of red pepper flakes. This mixture will act as the flavorful marinade and sauce base.
  2. Marinate the Chicken: Pour one third of the marinade over the bite-sized chicken pieces, ensuring they are thoroughly coated. Let the chicken sit for at least 15 minutes to absorb the flavors, or refrigerate up to overnight for deeper marination.
  3. Make the Pineapple Salsa: In a separate bowl, combine fresh pineapple chunks, finely chopped shallot, seeded and chopped jalapeño (optional for heat), lime juice, and fresh thyme leaves. Mix well and set aside so flavors can meld.
  4. Cook the Chicken: Heat the sesame or olive oil in a large skillet over medium-high heat. Add the marinated chicken pieces and cook for about 5 minutes, flipping occasionally to ensure even cooking until thoroughly cooked and no longer pink inside.
  5. Caramelize the Sauce: Reduce heat to medium and pour the remaining two thirds of the marinade into the skillet with the chicken. Allow the sauce to cook down, glaze the chicken pieces, and begin to caramelize, about 5 minutes. Stir occasionally for an even coat.
  6. Finish with Cilantro: Remove the skillet from heat and stir in the chopped cilantro for a fresh burst of herbal flavor.
  7. Serve: Plate the chicken over a bed of prepared coconut rice. Spoon the pineapple salsa on top or on the side. Garnish with diced avocado and a squeeze of fresh lime juice for a creamy and zesty finish.

Notes

  • For best results, marinate the chicken for at least 15 minutes, but overnight marination enhances flavor.
  • If you prefer less heat, omit the jalapeño or seeds in the salsa.
  • Serve with coconut rice or plain steamed rice if you prefer.
  • This dish is quick to make, ideal for weeknight meals or casual gatherings.
  • You can substitute chicken thighs for a juicier option but adjust cooking time accordingly.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Tropical Fusion

Find it online: https://monicarecipes.com/30-minute-pineapple-chicken-with-coconut-rice-recipe/