Pineapple Chicken and Coconut Rice

Sweet, tangy pineapple chicken paired with creamy coconut rice creates the perfect tropical dinner experience. This dish balances savory soy sauce with vibrant pineapple juice, resulting in glazed chicken pieces that caramelize beautifully when cooked. The fresh pineapple salsa adds a bright, zesty contrast to the rich flavors of the chicken, making every bite a perfect harmony of sweet, sour, and savory notes.

I first made this recipe during a particularly cold January when I was craving something tropical. My kitchen filled with the aromas of ginger, garlic, and sweet pineapple, instantly transporting me somewhere warmer. The leftovers tasted even better the next day after the flavors had time to meld together.

Ingredients

• Boneless skinless chicken breasts: The lean protein base that absorbs all the marinade flavors. Choose breasts that feel firm and have a pink hue without any gray spots.
• Low-sodium soy sauce: Provides umami depth without making the dish too salty. Regular soy sauce works too, but you may want to add less.
• Pineapple juice: Tenderizes the chicken while adding natural sweetness. Fresh is best, but canned works well too.
• Brown sugar: Helps caramelize the sauce and balances the acidity. Dark brown adds more molasses notes if you prefer.
• Ketchup: Provides tomato tanginess and helps thicken the sauce. Look for versions without high fructose corn syrup.
• Shallots: Milder than onions with a hint of garlic flavor. Choose firm ones with tight, shiny skin.
• Garlic: Essential aromatic that pairs beautifully with ginger. Fresh cloves will give the most vibrant flavor.
• Ginger: Adds warmth and subtle spiciness. Fresh ginger should feel firm with smooth skin.
• Red pepper flakes: Provides gentle heat that balances the sweetness. Adjust according to your spice preference.
• Sesame oil: Adds nutty depth to the dish. Can substitute olive oil, but you'll lose some of the Asian flavor profile.
• Fresh cilantro: Brightens the finished dish with herbaceous notes. Look for bunches with perky, vibrant green leaves.
• Fresh pineapple chunks: The star of the salsa, providing juicy sweetness. Choose a pineapple that smells sweet at the base.
• Jalapeño: Adds a kick to the salsa. Remove seeds for less heat or keep them for more spice.
• Lime juice: Balances the sweetness of the pineapple with acidity. Always use fresh for the brightest flavor.
• Fresh thyme leaves: Adds an unexpected herbal note to the salsa. Look for sprigs with bright green leaves.
• Avocado: Contributes creamy richness to balance the acidic salsa. Choose one that yields slightly to gentle pressure.

Step-by-Step Cooking Instructions

Pin it

Step 1:

Prepare the marinade by whisking together soy sauce, pineapple juice, brown sugar, ketchup, chopped shallots, minced garlic, grated ginger, and red pepper flakes until sugar dissolves. Pour a portion over chicken to marinate for at least 15 minutes (or up to overnight).

Step 2:

Create pineapple salsa by mixing pineapple chunks, diced shallot, jalapeño, lime juice, and thyme. Add avocado just before serving to prevent browning.

Step 3:

Cook marinated chicken in hot sesame oil, ensuring proper browning by not overcrowding the pan. Cook until golden and cooked through.

Step 4:

Create the glaze by reducing the remaining sauce in the pan. Stir chicken pieces until evenly glazed and sticky.

Step 5:

Sprinkle chicken with chopped cilantro and serve over coconut rice, topped with pineapple salsa and avocado.

My grandmother used to make a simpler version of this dish when I was growing up in Florida. She always insisted on using fresh pineapple, claiming the natural enzymes worked magic on the chicken. I've found she was absolutely right—the texture difference is noticeable. My kids initially turned their noses up at the 'green stuff' (cilantro), but they've since become converts, even requesting extra salsa on the side.

Make-Ahead Tips

Preparing components of this dish ahead of time can make weeknight cooking much more manageable. The chicken can marinate for up to 24 hours in the refrigerator, developing deeper flavor as it sits. The pineapple salsa can be made up to 4 hours ahead, though I recommend adding the avocado just before serving to prevent browning. The sauce itself can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator—just give it a good shake before using to recombine any separated ingredients.

Serving Suggestions

This vibrant pineapple chicken deserves complementary sides that enhance its tropical profile. Beyond the coconut rice mentioned in the recipe, consider serving it with a simple cucumber salad dressed with rice vinegar for a refreshing contrast to the sweet and savory chicken. For a more substantial meal, steamed baby bok choy drizzled with sesame oil makes an excellent green addition. When entertaining, I like to set up a build-your-own bowl station with the chicken, rice, salsa, and additional toppings like toasted coconut flakes, chopped macadamia nuts, and extra herbs for guests to customize their plates.

Pin it

Variations to Try

Don't be afraid to adapt this recipe to suit your preferences or what you have on hand. For a spicier version, increase the red pepper flakes or add a tablespoon of sriracha to the sauce. Chicken thighs can be substituted for breasts if you prefer darker meat with more richness. The pineapple salsa works beautifully with the addition of diced mango or papaya for a more complex tropical flavor profile. For a vegetarian alternative, extra-firm tofu can replace the chicken—just be sure to press it well before marinating to remove excess moisture. I've even used this sauce with salmon fillets for a delicious omega-3 rich variation that pairs wonderfully with the bright pineapple salsa.

Frequently Asked Questions

→ Can I use canned pineapple instead of fresh?

Yes, canned pineapple can be used, but fresh delivers the best flavor and texture for the salsa.

→ What can I substitute for coconut rice?

If you prefer, plain white rice or jasmine rice works well, but coconut rice adds a richer flavor.

→ How should I store leftovers?

Store cooked chicken and rice in an airtight container in the fridge for up to 3 days. Keep the salsa separate to maintain freshness.

→ Can I make this dish spicy?

To add more spice, include an extra pinch of red pepper flakes or use a spicier variety of jalapeño in the salsa.

→ Is there a vegetarian alternative for the chicken?

You can use tofu or tempeh as a vegetarian substitute. Simply marinate and cook them in the same soy-pineapple sauce.

→ How long should I marinate the chicken?

Marinate the chicken for at least 15 minutes for a quick flavor boost or overnight for more intense flavor.