Name: 30 Minute Pineapple Chicken with Coconut Rice Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Fusion
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 and chopped; juice of 1 lime; 2 tablespoons fresh thyme leaves; 1 avocado, diced

Jump to Recipe

There are few things as satisfying as a bright, bold dinner that’s packed with flavor but comes together in under half an hour. That’s exactly what you get with this 30 Minute Pineapple Chicken with Coconut Rice. Sweet pineapple, juicy chicken, vibrant herbs, and creamy avocado all layered over aromatic coconut rice—every bite explodes with tropical sunshine. If you love quick meals that don’t cut corners on taste, this dish will become an instant staple in your kitchen.

30 Minute Pineapple Chicken with Coconut Rice Recipe - Recipe Image

Ingredients You’ll Need

This recipe shines because it truly lets a handful of standout ingredients work their magic. Each element contributes something unique, whether it’s a burst of tang, a hit of freshness, or a satisfying texture. Here’s what you’ll need and why it matters:

Boneless Skinless Chicken Breasts: The lean protein base, cut into bite-sized pieces so they cook fast and soak up all those delicious flavors.
Low-Sodium Soy Sauce: Gives savory umami depth while keeping things light enough to not overpower the fruitiness.
Pineapple Juice: Infuses the chicken with natural sweetness and helps tenderize it for juicy bites.
Brown Sugar: Just a touch balances the tangy and savory notes, adding subtle caramel richness.
Ketchup: A secret weapon for body and gloss in the sauce—trust me, you won’t taste “ketchup,” just complexity!
Shallot (both includes): Used in marinade and salsa, shallots give gentle onion flavor without any harshness.
Garlic: Chopped fresh for plenty of punch and aroma that permeates the whole dish.
Ginger: Grated for that unmistakable zing, ginger brings warmth and a hint of spice.
Red Pepper Flakes: Just a pinch for that blink-and-you’ll-miss-it heat right at the finish.
Sesame Oil or Extra Virgin Olive Oil: For rich, nutty flavor and a gorgeous sear on the chicken.
Chopped Cilantro: Folded in at the end, cilantro brings color, freshness, and a pop of green.
Fresh Pineapple Chunks: Juicy, sweet, and a little tart—the starring fruit of the salsa.
Additional Small Shallot: Finely chopped for the salsa, adds gentle savoriness.
Jalapeño: Chopped and optionally seeded for punchy heat in the salsa; adjust for your spice preference.
Lime Juice: Everything needs a little acid! Brightens up the salsa and the final dish.
Fresh Thyme Leaves: An aromatic, earthy note that pairs surprisingly well with the tropical flavors.
Avocado: Diced and sprinkled on top, adds creamy richness to balance all the vibrant flavors.

How to Make 30 Minute Pineapple Chicken with Coconut Rice

Step 1: Marinate the Chicken

Start by whisking together soy sauce, pineapple juice, brown sugar, ketchup, shallots, garlic, ginger, and a dash of red pepper flakes in a glass jar or bowl. Pour about a third of this sweet-and-savory sauce over your diced chicken pieces in a bowl, then let it all mingle for at least 15 minutes (longer if you’re planning ahead—overnight in the fridge is even better). This quick marinade is a flavor bomb that seeps into every bite and keeps the chicken juicy once cooked.

Step 2: Make the Pineapple Salsa

While the chicken marinates, you’ll whip up the best salsa ever: toss together the fresh pineapple chunks, finely chopped shallot, diced jalapeño (leave out the seeds if you want it milder), fresh thyme leaves, a good squeeze of lime juice, and a little salt. As the flavors mingle, the pineapple will release sweet juices and the salsa comes to life. Set it aside for now—it’s going to be the eye-catching crown to your 30 Minute Pineapple Chicken with Coconut Rice.

Step 3: Cook the Chicken

Get out your largest skillet and heat up the sesame oil or olive oil over medium-high. Shake any excess marinade off the chicken and add it to the pan in a single layer. Let it sizzle undisturbed for a few minutes to develop a golden crust, then turn to cook the other side until just cooked through, about five minutes in total. Pour in the remaining sauce and let it bubble away, coating the chicken and reducing into a glossy, caramelized glaze. Right at the end, stir in lots of chopped cilantro for bursts of color and freshness.

Step 4: Serve with Avocado, Salsa, and Rice

Spoon your cooked chicken over steaming coconut rice (my tip: cook your rice with a can of coconut milk instead of water for pure comfort). Pile on generous scoops of that irresistible pineapple salsa and scatter over diced, creamy avocado. The final squeeze of lime juice brightens up the whole plate, making every forkful a true tropical getaway.

How to Serve 30 Minute Pineapple Chicken with Coconut Rice

Garnishes

Sprinkle your 30 Minute Pineapple Chicken with Coconut Rice liberally with extra cilantro, fresh thyme leaves, or even thinly sliced scallions for a pop of color. A few wedges of lime on the side let everyone add fresh zing to taste. If you’re feeling fancy, a sprinkle of toasted coconut flakes can be lovely and adds a little crunch.

Side Dishes

With so much flavor in the main event, sides can be super simple. Think crisp steamed green beans, sugar snap peas, or a crunchy cucumber salad with a zingy dressing. If you want a traditional touch, serve with coconut rice (recipe above!)—it’s aromatic, creamy, and balances the rich sauce beautifully.

Creative Ways to Present

For a fun twist, try serving 30 Minute Pineapple Chicken with Coconut Rice in hollowed-out pineapple halves for a show-stopping table presentation. Or, make a “bowl” dinner by building individual portions in wide bowls, layering rice, chicken, salsa, and all the toppings so every bite gets a bit of everything.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), store chicken, salsa, and rice in separate airtight containers in the fridge for up to 3 days. This keeps everything fresh and stops the salsa from softening the chicken or rice too much.

Freezing

The cooked chicken and rice freeze beautifully for up to 1 month—just cool completely before transferring to freezer-safe containers. Skip freezing the salsa and avocado, as their texture won’t be the same once thawed. Instead, make a fresh batch when you’re ready to serve.

Reheating

Gently reheat the chicken and rice in a covered skillet over low heat, with a splash of water or broth to keep it moist. If using a microwave, cover lightly and use short intervals, stirring often. Top with new salsa and avocado after reheating for that just-made brightness.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs will add even more juiciness and flavor. Just cut them into bite-sized pieces as you would with breasts and follow the same cooking instructions.

Do I have to make coconut rice?

You don’t have to, but coconut rice transforms the dish into something truly tropical and special. Plain steamed jasmine or basmati rice works in a pinch, but trust me, it’s worth the (tiny) extra step.

Can I make this dish gluten-free?

Yes! Swap in tamari for the soy sauce and double-check your ketchup is gluten-free. Everything else is usually safe, but always double-check your ingredient labels if you have dietary restrictions.

What if I don’t like cilantro?

No problem. Fresh parsley is a great substitute or you could skip the fresh herbs entirely and lean on the thyme for an herby note. The dish will still be delicious.

Can I prep anything in advance for weeknights?

Definitely. Marinade and chicken can be prepped the night before, and the salsa ingredients can be chopped and combined a few hours ahead. Even coconut rice can be made in advance and quickly reheated before serving.

Final Thoughts

If you’re looking for a dish that promises maximum flavor and minimal fuss, you can’t go wrong with 30 Minute Pineapple Chicken with Coconut Rice. I hope this vibrant, sunshine-filled recipe brings a touch of the tropics to your table and that you’ll enjoy every bite as much as I do. Give it a try and let it become a new favorite for busy weeknights and easy celebrations alike!

30 Minute Pineapple Chicken with Coconut Rice Recipe

★★★★★

4.8 from 13 reviews

Author: lina
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

A quick and flavorful dish that combines juicy pineapple chicken with a refreshing coconut rice, topped with a vibrant salsa and creamy avocado. This dish is perfect for a weeknight dinner or a casual gathering with friends and family.

Instructions

Marinate the Chicken: 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 to overnight in the fridge.
Prepare the Salsa: Combine all salsa ingredients in a bowl.
Cook the Chicken: Heat oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 5 minutes on each side. Reduce heat to medium, pour in the remaining soy sauce mix, and cook until the sauce glazes and caramelizes the chicken, about 5 minutes. Stir in cilantro.
Serve: Serve the chicken over coconut rice, top with salsa, diced avocado, and a squeeze of lime.

Notes

You can adjust the spiciness by adding more or less red pepper flakes or jalapeño.
For a sweeter salsa, add a tablespoon of honey to the salsa mixture.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Fusion