Why Make This Recipe
Chicken with Pineapple Salsa and Coconut Rice is a delightful dish that brings together sweet and savory flavors. The juicy chicken pairs perfectly with the vibrant pineapple salsa, creating a refreshing meal that’s sure to impress. Plus, the coconut rice adds a creamy texture, making it a satisfying dish for any occasion. Whether you’re cooking for family or hosting friends, this recipe is a winner!
How to Make Chicken with Pineapple Salsa and Coconut Rice
Ingredients
- 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
- 2 cups fresh pineapple chunks
- 1/2 small shallot, finely chopped
- 1 jalapeño, seeded if desired and chopped
- Juice of 1 lime
- 2 tablespoons fresh thyme leaves
- 1 avocado, diced
- 1 14-ounce can coconut milk
- 1/2 cup water
- 1 cup basmati rice
- Pinch of salt
Directions
- In a glass jar, whisk together the soy sauce, pineapple juice, brown sugar, ketchup, shallots, garlic, ginger, and a pinch of chili flakes.
- Pour 1/3 of the sauce over the chicken and let it sit for 15 minutes, or up to overnight in the fridge for more flavor.
- To make the salsa, combine all salsa ingredients in a bowl and mix well.
- Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for about 5 minutes until it is cooked through.
- Reduce the heat to medium, pour in the remaining soy sauce mixture, and cook until the sauce glazes the chicken and begins to caramelize, about 5 minutes.
- Remove from heat and stir in the cilantro.
- Serve the chicken over rice and spoon the salsa on top, sprinkling with diced avocado and a squeeze of lime.
- For the coconut rice, combine coconut milk and water in a pot. Bring it to a low boil, then add the rice and salt. Cover and cook on low for 10 minutes.
- Turn off the heat and let the rice sit for 15-20 minutes. Fluff the rice with a fork before serving.
How to Serve Chicken with Pineapple Salsa and Coconut Rice
Serve this dish hot, with the chicken and pineapple salsa over a generous helping of coconut rice. Garnish with extra cilantro or lime wedges if you like. It makes for a beautiful presentation on the plate, perfect for gatherings or family dinners.
How to Store Chicken with Pineapple Salsa and Coconut Rice
Store any leftovers in an airtight container in the refrigerator. The dish will last for 3-4 days. When you’re ready to enjoy it again, reheat in the microwave or on the stovetop until heated through.
Tips to Make Chicken with Pineapple Salsa and Coconut Rice
- Marinate the chicken longer for deeper flavor.
- Use fresh pineapple for the best taste in the salsa.
- Adjust the spiciness of the salsa to your liking by altering the jalapeño amount.
- For a more tropical flavor, add shredded coconut to the rice while it cooks.
Variation
You can swap chicken for shrimp or tofu for a different protein. This dish is very versatile, and the pineapple salsa can also complement grilled pork or fish.
FAQs
1. Can I use canned pineapple instead of fresh?
Yes, canned pineapple works well, but be sure to drain it well before mixing into the salsa.
2. How can I make this dish gluten-free?
Use gluten-free soy sauce or coconut aminos in place of regular soy sauce.
3. What can I substitute for basmati rice?
You can use jasmine rice or any long-grain white rice in place of basmati rice if desired.
Chicken with Pineapple Salsa and Coconut Rice
Ingredients
Method
- In a glass jar, whisk together the soy sauce, pineapple juice, brown sugar, ketchup, shallots, garlic, ginger, and a pinch of chili flakes.
- Pour 1/3 of the sauce over the chicken and let it sit for 15 minutes, or up to overnight in the fridge for more flavor.
- To make the salsa, combine all salsa ingredients in a bowl and mix well.
- Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for about 5 minutes until it is cooked through.
- Reduce the heat to medium, pour in the remaining soy sauce mixture, and cook until the sauce glazes the chicken and begins to caramelize, about 5 minutes.
- Remove from heat and stir in the cilantro.
- Combine coconut milk and water in a pot. Bring it to a low boil, then add the rice and salt. Cover and cook on low for 10 minutes.
- Turn off the heat and let the rice sit for 15-20 minutes. Fluff the rice with a fork before serving.