Why Make This Recipe
Sweet and Spicy Chicken with Pineapple Salsa is a delightful dish that combines the heat of spicy chicken with the refreshing sweetness of pineapple salsa. This recipe is a great choice for a weeknight dinner or a special gathering. It is not only flavorful but also colorful and inviting, making it a hit for both family and friends. Plus, the coconut rice adds a creamy texture that pairs perfectly with the zesty chicken and salsa.
How to Make Sweet and Spicy Chicken with Pineapple Salsa
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts, cut into bite-sized 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 jalapeno, 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 soy sauce, pineapple juice, brown sugar, ketchup, chopped shallots, garlic, ginger, and a pinch of red pepper flakes. Pour 1/3 of this sauce over the chicken and let it marinate for at least 15 minutes or up to overnight in the fridge.
While the chicken marinates, make the salsa. In a bowl, combine pineapple chunks, finely chopped shallot, jalapeno, lime juice, thyme leaves, and diced avocado.
Heat sesame oil (or olive oil) in a large skillet over medium-high heat. Add the marinated chicken and cook for about 5 minutes, ensuring it is cooked through on both sides.
Reduce heat to medium and add the remaining sauce to the chicken. Cook until the sauce glazes the chicken and starts to caramelize, roughly 5 minutes. Stir in the chopped cilantro before removing from heat.
For the coconut rice, combine coconut milk and water in a medium pot and bring it to a low boil. Add in the basmati rice and a pinch of salt, stirring to combine. Cover and reduce the heat to the lowest setting, cooking for 10 minutes. Turn off heat and let sit, covered, for an additional 15-20 minutes. Fluff the rice with a fork before serving.
Serve the sweet and spicy chicken over the coconut rice and top it with the pineapple salsa.
How to Serve Sweet and Spicy Chicken with Pineapple Salsa
Serve the chicken over a bed of fluffy coconut rice. Spoon the refreshing pineapple salsa on top. This dish looks beautiful on the plate and tastes amazing!
How to Store Sweet and Spicy Chicken with Pineapple Salsa
To store leftovers, let the chicken and rice cool completely. Place them in airtight containers, and store them in the refrigerator. They should last for about 3-4 days. For longer storage, consider freezing the chicken and rice separately.
Tips to Make Sweet and Spicy Chicken with Pineapple Salsa
- For extra flavor, marinate the chicken overnight.
- Use fresh, ripe pineapple for the salsa; it enhances the sweetness.
- Adjust the amount of jalapeno in the salsa to suit your spice preference.
Variation
Feel free to substitute the chicken with shrimp or tofu for a different take on this recipe. You can also add other fruits to the salsa, like mango or papaya, for added sweetness.
FAQs
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken. Just make sure to thaw it completely in the refrigerator before marinating.
What can I serve with this dish?
You can serve it with a side salad or steamed vegetables for a light and healthy meal.
Can I make the salsa ahead of time?
Yes, you can prepare the salsa a few hours ahead of time. Just keep it refrigerated until you are ready to serve.
Sweet and Spicy Chicken with Pineapple Salsa
Ingredients
Method
- In a glass jar, whisk together soy sauce, pineapple juice, brown sugar, ketchup, chopped shallots, garlic, ginger, and a pinch of red pepper flakes. Pour 1/3 of this sauce over the chicken and let it marinate for at least 15 minutes or up to overnight in the fridge.
- While the chicken marinates, make the salsa. In a bowl, combine pineapple chunks, finely chopped shallot, jalapeno, lime juice, thyme leaves, and diced avocado.
- Heat sesame oil (or olive oil) in a large skillet over medium-high heat. Add the marinated chicken and cook for about 5 minutes, ensuring it is cooked through on both sides.
- Reduce heat to medium and add the remaining sauce to the chicken. Cook until the sauce glazes the chicken and starts to caramelize, roughly 5 minutes. Stir in the chopped cilantro before removing from heat.
- For the coconut rice, combine coconut milk and water in a medium pot and bring it to a low boil. Add in the basmati rice and a pinch of salt, stirring to combine. Cover and reduce the heat to the lowest setting, cooking for 10 minutes.
- Turn off heat and let sit, covered, for an additional 15-20 minutes. Fluff the rice with a fork before serving.
- Serve the sweet and spicy chicken over the coconut rice and top it with the pineapple salsa.