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Chicken with Pineapple Salsa and Coconut Rice

A delightful dish that combines sweet and savory flavors with juicy chicken, vibrant pineapple salsa, and creamy coconut rice, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Fusion, Tropical
Calories: 450
Ingredients Method Notes

Ingredients
  

For the chicken
  • 1.5 pounds boneless skinless chicken breasts, cut into bite-size pieces
  • 1/3 cup low-sodium soy sauce Use gluten-free soy sauce for a gluten-free option.
  • 1/3 cup pineapple juice
  • 2 tablespoons brown sugar
  • 2 tablespoons ketchup
  • 1 small shallot, chopped
  • 4 cloves garlic, chopped
  • 1 tablespoon grated ginger
  • 1 pinch red pepper flakes Adjust the amount to taste.
  • 2 tablespoons sesame oil or extra virgin olive oil
  • 1/4 cup chopped cilantro
For the salsa
  • 2 cups fresh pineapple chunks Use fresh pineapple for best taste.
  • 1/2 small shallot, finely chopped
  • 1 whole jalapeño, seeded if desired and chopped Adjust the spiciness as needed.
  • Juice of 1 lime
  • 2 tablespoons fresh thyme leaves
  • 1 whole avocado, diced
For the coconut rice
  • 1 14-ounce can coconut milk
  • 1/2 cup water
  • 1 cup basmati rice Can substitute with jasmine or any long-grain white rice.
  • 1 pinch salt

Method
 

Preparation
  1. In a glass jar, whisk together the soy sauce, pineapple juice, brown sugar, ketchup, shallots, garlic, ginger, and a pinch of chili flakes.
  2. 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.
  3. To make the salsa, combine all salsa ingredients in a bowl and mix well.
Cooking
  1. 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.
  2. 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.
  3. Remove from heat and stir in the cilantro.
Coconut Rice
  1. 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.
  2. Turn off the heat and let the rice sit for 15-20 minutes. Fluff the rice with a fork before serving.

Notes

Serve hot with the chicken and pineapple salsa over a generous helping of coconut rice. Garnish with extra cilantro or lime wedges, if desired. Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in the microwave or stovetop before serving. Marinate chicken longer for deeper flavor and adjust spiciness in the salsa to taste.