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30 Minute Pineapple Chicken with Coconut Rice

This quick and flavorful 30-minute pineapple chicken in a tangy soy glaze is served over creamy coconut rice with fresh salsa and avocado. Tropical flavor in every bite!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 people
Calories 361 kcal

Equipment

  • 1 Mixing bowl for marinade
  • 1 Skillet for browning chicken
  • 1 Pressure cooker for rice

Ingredients
  

Main Ingredients

  • 1 ½ pounds boneless skinless chicken breasts cut into bite-size pieces
  • ⅓ cup low-sodium soy sauce
  • ⅓ cup pineapple juice
  • 2 tablespoons brown sugar
  • 2 tablespoons ketchup
  • 1 shallot chopped
  • 4 cloves garlic chopped
  • 1 tablespoon ginger grated
  • 1 pinch red pepper flakes
  • 2 tablespoons sesame oil or extra virgin olive oil
  • ¼ cup cilantro chopped
  • 2 cups fresh pineapple chunks
  • ½ small shallot finely chopped
  • 1 jalapeño seeded and chopped
  • 1 lime juiced
  • 2 tablespoons fresh thyme leaves
  • 1 avocado diced for garnish

Instructions
 

Instructions

  • Whisk together soy sauce, pineapple juice, brown sugar, ketchup, shallot, garlic, ginger, and red pepper flakes in a bowl to make the marinade.
  • Add chicken and toss to coat. Let marinate for 10–15 minutes while starting rice.
  • Heat sesame oil in a skillet over medium-high heat. Brown chicken 5–7 minutes, then pour in reserved marinade and simmer ~5 minutes until slightly thickened.
  • Meanwhile, cook basmati rice in coconut milk in pressure cooker. Quick release when done, then fluff.
  • Serve chicken over rice. Top with pineapple chunks, cilantro, avocado, and fresh lime juice.

Notes

For coconut rice: Combine 1 14-oz can coconut milk with ½ cup water. Bring to low boil, stir in 1 cup basmati rice and a pinch of salt, cover and cook over low for 10 minutes, then let sit covered 15–20 mins off heat. Fluff before serving.