why make this recipe
Sticky Pineapple Chicken with Coconut Rice is a delightful dish that combines sweet and savory flavors. The chicken becomes sticky and flavorful, perfectly complemented by the creamy coconut rice. It’s a great meal for family dinners or for impressing guests. Plus, it’s colorful and fresh, making it as pleasing to the eyes as it is to the taste buds!
how to make Sticky Pineapple Chicken with Coconut Rice
Ingredients :
- 500g chicken thigh fillets, cut into bite-sized pieces
- 1 tbsp oil (coconut or olive)
- 1 cup fresh pineapple juice (or blitzed fresh pineapple)
- 2 tbsp Nuilife Coconut Aminos
- 1.5 tbsp coconut sugar
- 2 cloves garlic, minced
- 1 tsp grated ginger
- Juice of 1 lime
- Optional: pinch of chilli flakes for heat
- 1 cup jasmine rice, rinsed
- 1 cup coconut milk
- 1 cup water
- Pinch of salt
- Optional: shredded coconut or kaffir lime leaf for extra fragrance
- 1 cup fresh pineapple, finely diced
- 1 ripe avocado, diced
- 1 small red chilli, deseeded and finely chopped (optional)
- Juice of 1 lime
- 2 tbsp fresh coriander (cilantro), chopped
- 1 tbsp red onion or spring onion, finely chopped
- Extra lime wedges
- Fresh herbs: coriander, mint or Thai basil
- Optional toppings: chopped roasted peanuts, black sesame seeds, fried shallots, and toasted coconut flakes
Directions :
- In a medium saucepan, combine rice, coconut milk, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Let it sit for 5 minutes, then fluff with a fork.
- Heat oil in a large pan over medium heat. Add chicken and sear until golden, about 5 to 6 minutes.
- In a bowl, whisk together pineapple juice, coconut aminos, coconut sugar, garlic, ginger, lime juice, and chili flakes if using. Pour the sauce over the chicken. Simmer for 8 to 10 minutes until thickened and sticky, stirring occasionally to coat the chicken.
- In a bowl, combine diced pineapple, avocado, red onion, chili, lime juice, and coriander. Season with salt. Let it sit while everything finishes cooking so the flavors mingle.
- Spoon coconut rice into bowls or plates. Top with sticky pineapple chicken and plenty of the fresh salsa. Garnish with herbs, lime wedges, and any optional toppings.
how to serve Sticky Pineapple Chicken with Coconut Rice
Serve the Sticky Pineapple Chicken over a bed of creamy coconut rice. Add a generous scoop of fresh salsa on top and sprinkle with your favorite herbs. Include lime wedges on the side for an extra zing.
how to store Sticky Pineapple Chicken with Coconut Rice
Store any leftovers in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. Reheat in the microwave or on the stove, adding a splash of water if the rice seems dry.
tips to make Sticky Pineapple Chicken with Coconut Rice
- Use fresh pineapple juice for the best flavor.
- Adjust the amount of chili flakes based on your heat preference.
- Let the chicken simmer until the sauce becomes thick for a stickier coating.
- Feel free to add other vegetables to the salsa for extra crunch and nutrition.
variation (if any)
You can swap chicken thighs for chicken breasts if you prefer a leaner meat. For a vegetarian version, replace chicken with tofu or tempeh.
FAQs
Can I use canned pineapple juice?
Yes, canned pineapple juice works well, but fresh juice adds a brighter flavor.Is it okay to use brown rice instead of jasmine rice?
Yes, you can use brown rice, but cooking time may differ. Brown rice usually takes longer to cook.Can I make this dish ahead of time?
Yes, you can prepare the chicken and rice ahead of time. Store them separately in the fridge and combine them just before serving.
Sticky Pineapple Chicken with Coconut Rice
Ingredients
Method
- In a medium saucepan, combine rice, coconut milk, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Let it sit for 5 minutes, then fluff with a fork.
- Heat oil in a large pan over medium heat. Add chicken and sear until golden, about 5 to 6 minutes.
- In a bowl, whisk together pineapple juice, coconut aminos, coconut sugar, garlic, ginger, lime juice, and chili flakes if using. Pour the sauce over the chicken. Simmer for 8 to 10 minutes until thickened and sticky, stirring occasionally to coat the chicken.
- In a bowl, combine diced pineapple, avocado, red onion, chili, lime juice, and coriander. Season with salt. Let it sit while everything finishes cooking so the flavors mingle.
- Spoon coconut rice into bowls or plates. Top with sticky pineapple chicken and plenty of the fresh salsa. Garnish with herbs, lime wedges, and any optional toppings.