Pineapple Chicken Coconut Rice (Print Version)
# Ingredients:
→ Chicken and Sauce
01 -
1.5 pounds boneless skinless chicken breasts, cut into bite-size pieces
02 -
1/3 cup low-sodium soy sauce
03 -
1/3 cup pineapple juice
04 -
2 tablespoons brown sugar
05 -
2 tablespoons ketchup
06 -
1 shallot, chopped
07 -
4 cloves garlic, chopped
08 -
1 tablespoon grated ginger
09 -
1 pinch red pepper flakes
10 -
2 tablespoons sesame oil or extra virgin olive oil
11 -
1/4 cup chopped cilantro
→ Pineapple Salsa
12 -
2 cups fresh pineapple chunks
13 -
1/2 small shallot, finely chopped
14 -
1 jalapeño, seeded (if desired) and chopped
15 -
Juice of 1 lime
16 -
2 tablespoons fresh thyme leaves
17 -
1 avocado, diced
# Instructions:
01 -
In a glass jar, whisk together the soy sauce, pineapple juice, brown sugar, ketchup, shallots, garlic, ginger, and a pinch of red pepper flakes. Pour one-third of the sauce over the chicken and let it marinate for at least 15 minutes or up to overnight in the refrigerator.
02 -
Combine the pineapple chunks, shallot, jalapeño, lime juice, fresh thyme, and avocado in a bowl. Mix gently and set aside.
03 -
Heat the sesame oil or olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook for about 5 minutes until fully cooked on both sides. Reduce the heat to medium, pour in the remaining soy sauce mixture, and cook for another 5 minutes until the sauce thickens and glazes the chicken.
04 -
Serve the chicken over rice, topped with pineapple salsa. Garnish with additional diced avocado and a squeeze of lime if desired.
# Notes:
01 -
For best results, allow the chicken to marinate overnight to enhance flavor.