Go Back

Sticky Pineapple Chicken with Coconut Rice

A delightful dish that combines sweet and savory flavors with sticky chicken served over creamy coconut rice, perfect for family dinners or impressing guests.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Tropical
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 500 g 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
  • 1 Juice of lime
  • optional pinch of chilli flakes for heat
For the Coconut Rice
  • 1 cup jasmine rice, rinsed
  • 1 cup coconut milk
  • 1 cup water
  • pinch salt
For the Fresh Salsa
  • 1 cup fresh pineapple, finely diced
  • 1 small red chilli, deseeded and finely chopped (optional)
  • 1 Juice of lime
  • 2 tbsp fresh coriander (cilantro), chopped
  • 1 tbsp red onion or spring onion, finely chopped
For Garnishing
  • extra lime wedges
  • optional fresh herbs: coriander, mint or Thai basil
  • optional chopped roasted peanuts, black sesame seeds, fried shallots, and toasted coconut flakes

Method
 

Cooking the Rice
  1. 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.
Cooking the Chicken
  1. Heat oil in a large pan over medium heat. Add chicken and sear until golden, about 5 to 6 minutes.
  2. 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.
Making the Salsa
  1. 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.
Serving the Dish
  1. 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.

Notes

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. Store any leftovers in an airtight container in the refrigerator for about 3-4 days.