30 Minute Pineapple Chicken with Coconut Rice
This quick and flavorful pineapple chicken with creamy coconut rice is perfect for busy weeknights, delivering tropical and tangy tastes in just 30 minutes.
Ingredients
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 garlic cloves chopped
- 1 tablespoon grated ginger
- 1 pinch red pepper flakes
- 2 tablespoons sesame oil or extra virgin olive oil
- ¼ cup chopped cilantro
- 2 cups fresh pineapple chunks for pineapple salsa and topping
- ½ small shallot finely chopped for salsa
- 1 jalapen seeded if desired and chopped
- 1 lime juice of 1 lime
- 2 tablespoons fresh thyme leaves
- 1 avocado diced
Instructions
Instructions
- In a big bowl, combine the soy sauce, pineapple juice, brown sugar, ketchup, chopped shallot, garlic, ginger, and red pepper flakes. Stir well.
- Toss the chicken pieces in the marinade until well coated. Let sit for at least 10 minutes.
- Heat sesame oil in a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes, stirring occasionally to caramelize lightly.
- Reduce heat to medium and add the leftover marinade. Cook until the sauce thickens and coats the chicken, about 5 minutes. Remove from heat and stir in cilantro.
- Rinse 1 cup rice until water runs clear. Add to pressure cooker with 1 cup coconut milk and 1 cup water. Seal and cook at high pressure for 4 minutes. Quick release pressure and fluff with fork. Stir in finely chopped shallot, jalapen, lime juice, and thyme leaves.
- Serve the pineapple chicken over the coconut rice. Top with pineapple chunks, diced avocado, and a squeeze of lime.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze separately. Reheat with a splash of water or coconut milk to keep moist. For a quick snack, wrap pineapple chicken in a tortilla with fresh veggies.