Name: Pineapple Chicken with Coconut Rice Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Tropical / Hawaiian-inspired
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; 1 (14 ounce) can coconut milk; 1/2 cup water; 1 cup basmati rice; 1 pinch salt

Jump to Recipe· 4.9 from 8 reviews

If you’re looking for a meal that bursts with tropical vibes but comes together in just half an hour, you’re in the right place. This Pineapple Chicken with Coconut Rice Recipe is one of my all-time favorites—sweet, savory, and just a little spicy, with that creamy coconut rice making it downright irresistible. Trust me, once you make it, it’ll become your go-to for a quick weeknight dinner or even a weekend treat. Stick around, and I’ll walk you through exactly how to nail this delicious meal every time.

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Why This Recipe Works

Balanced Flavors: The tanginess of pineapple juice paired with the sweet brown sugar and umami soy sauce creates a perfect sweet-salty harmony.
Quick & Easy: Marinating for just 15 minutes (or up to overnight if you plan ahead) makes this dish fast without sacrificing flavor.
Creamy Coconut Rice: Cooking rice in coconut milk infuses it with richness that complements the pineapple chicken beautifully.
Fresh & Vibrant Toppings: The pineapple salsa and diced avocado add freshness, texture, and a little zing that lift the whole dish.

Pineapple Chicken with Coconut Rice, tropical chicken and rice recipe, quick pineapple chicken dinner, easy coconut rice recipe, healthy pineapple chicken dish - Chunks of dark brown cooked meat are scattered unevenly inside a black metal pan with some shiny sauce coating the surface. The meat pieces are glossy, textured with grill marks and sprinkled with small bits of green herbs. The pan shows some light oil stains and the background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Pineapple Chicken with Coconut Rice Recipe plays its part for a reason. From the juicy chicken soaking up the marinade to the fresh pineapple salsa that gives a zesty finish, you’re getting a dish that’s as thoughtful as it is tasty. Plus, shopping for these pantry staples and fresh produce is a breeze.

Boneless skinless chicken breasts: These cook quickly and stay tender; cutting into bite-size pieces helps them soak up more marinade and cook evenly.
Low-sodium soy sauce: Balances the sweet flavors without overwhelming saltiness — plus, you can control salt from here.
Pineapple juice: Brings natural sweetness and bright tropical acidity to the sauce.
Brown sugar: Adds depth and caramelization during cooking.
Ketchup: Gives just a touch of tang and thickness to the sauce base.
Shallots, garlic, and ginger: These aromatics infuse the chicken with warm, nuanced flavors.
Red pepper flakes: A gentle heat that wakes up your palate without stealing the spotlight.
Sesame oil (or extra virgin olive oil): Toasty sesame oil adds that signature nuttiness, but olive oil works if you don’t have it on hand.
Cilantro: Freshness to brighten up the finished dish and add a slight herbal note.
Fresh pineapple chunks, jalapeño, lime juice, thyme, and avocado for salsa: This combo creates a vibrant, sweet-spicy topper that adds texture and makes each bite exciting.
Coconut milk & basmati rice: Cooking the rice in coconut milk ensures it’s moist and buttery, the perfect partner to the saucy chicken.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how versatile this Pineapple Chicken with Coconut Rice Recipe really is. Whether you want to dial up the heat, swap in a different protein, or keep it vegetarian, there’s room to make it your own. I always encourage friends to adjust based on taste and what they have on hand.

Variation: One time, I swapped chicken for tofu and marinated it the same way—grilled it up and it worked wonderfully for a plant-based twist.
Spice Level: If you like it hotter, toss in some extra red pepper flakes or keep the jalapeño seeds in the salsa.
Herbs and Add-ins: I sometimes add fresh mint along with cilantro to change up the flavor profile.
Rice Options: Jasmine rice can be a great alternative if you want a more fragrant base.

Step-by-Step: How I Make Pineapple Chicken with Coconut Rice Recipe

Step 1: Whisk Up That Flavorful Marinade

Grab a glass jar or bowl and whisk together the soy sauce, fresh pineapple juice, brown sugar, ketchup, chopped shallot, garlic, grated ginger, and a pinch of red pepper flakes. I love using a jar because it’s mess-free and easy to shake the sauce around. Then, pour about a third of this marinade over your bite-sized chicken pieces. If you have 15 minutes, great—if you have a few hours or overnight, even better! The chicken soaks up all those tropical, tangy, and savory flavors.

Step 2: Whip Up Your Fresh Pineapple Salsa

While the chicken marinates, toss together your pineapple chunks, finely chopped shallot, diced jalapeño (seeded if you want less heat), lime juice, fresh thyme leaves, and diced avocado. This salsa is the surprise burst of freshness that elevates the whole meal—don’t skip it! I like to make it just before cooking so the avocado stays nice and vibrant.

Step 3: Brown the Chicken and Caramelize the Sauce

Heat the sesame oil in a large skillet over medium-high heat. Add the chicken pieces and cook them for about 5 minutes until golden and cooked through on all sides. Then reduce your heat to medium, pour in the remaining marinade, and let that sauce thicken and glaze the chicken—this takes around 5 minutes. You’re looking for a shiny caramelized coating that clings to every piece. Don’t rush this step; it’s where a lot of the magic happens! Remove the skillet from heat and stir in fresh cilantro for that punch of herbal brightness.

Step 4: Prepare Your Creamy Coconut Rice

In a separate medium pot, combine a can of coconut milk with half a cup of water, then bring it to a gentle boil. Add your basmati rice along with a pinch of salt, give it a quick stir, cover, and immediately turn your heat down to the lowest setting to let the rice simmer. After 10 minutes on low, turn off the heat but don’t peek! Let it rest covered for another 15-20 minutes—this steaming step gives you fluffy, tender rice packed with coconut flavor. Finally, fluff it gently with a fork before serving.

Step 5: Plate and Serve

Serve generous spoonfuls of that luscious Pineapple Chicken over the coconut rice and top everything with your vibrant pineapple salsa and diced avocado. Don’t forget a squeeze of fresh lime to brighten it all. This combination of warm, tangy, sweet, and creamy is just heavenly—one of those dishes that always gets smiles around the table.

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Tips from My Kitchen

Marinate Longer If You Can: The longer the chicken marinates, the more flavor it absorbs—overnight truly makes a difference.
Don’t Skip the Rest on Rice: Letting the coconut rice sit off the heat after cooking makes it light and fluffy, not mushy.
Use Fresh Pineapple When Possible: Fresh pineapple chunks in the salsa add the best texture and sweetness—canned can work in a pinch, but fresh is my favorite.
Watch Your Heat: Keep the pan at medium heat when glazing the chicken to avoid burning the sauce; patience here means perfect caramelization.

How to Serve Pineapple Chicken with Coconut Rice Recipe

Garnishes

I usually finish this dish with a sprinkle of chopped cilantro and a wedge of lime on the side for extra zing. Sometimes I add toasted sesame seeds for a little nutty crunch. And of course, the creamy diced avocado on top is non-negotiable for me—it cools down the heat and rounds out the plate beautifully.

Side Dishes

Since the chicken and rice are quite hearty, I like to keep sides light and fresh. A simple green salad with a crisp vinaigrette or steamed veggies like bok choy or snap peas complements this dish nicely. Occasionally, I’ll serve with a side of quick pickled cucumbers to add a refreshing tang.

Creative Ways to Present

For a fun dinner party, try serving the pineapple chicken in small lettuce cups topped with the salsa and avocado—it makes a playful hand-held appetizer! Or plate the chicken in a hollowed-out pineapple bowl for a tropical presentation that always impresses guests.

Make Ahead and Storage

Storing Leftovers

I keep any leftover pineapple chicken and coconut rice in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, which is a nice surprise. Make sure the rice has cooled before sealing the container to avoid sogginess.

Freezing

This recipe freezes well! I separate the chicken and rice into freezer-safe containers or bags. When it’s time to eat, thaw overnight in the fridge and reheat gently. Just note that fresh salsa and avocado are best made fresh, so I recommend prepping those after reheating.

Reheating

Reheat the chicken gently in a skillet to keep it juicy and re-glaze it with any leftover sauce. For the rice, I add a splash of water and microwave, covered, stirring halfway through to restore moisture. Top with fresh salsa and avocado for quick freshness.

FAQs

Can I use chicken thighs instead of chicken breasts in this Pineapple Chicken with Coconut Rice Recipe?

Absolutely! Chicken thighs are a great alternative and tend to be juicier and more forgiving during cooking. Just make sure to cut them into even pieces and adjust cooking time as necessary—thighs may take a minute or two longer to cook through.
Is there a substitute for coconut milk in the rice?

If you don’t have coconut milk, you can use regular milk or even chicken broth with a bit of butter for richness, but it won’t have the same distinct coconut flavor. For a lighter option, water with a splash of coconut extract might work too.
Can I prep this Pineapple Chicken with Coconut Rice Recipe in advance?

Yes! You can marinate the chicken a day ahead and prepare the salsa a few hours before serving. Coconut rice should ideally be made fresh the day of, but you can reheat leftovers successfully with a little care.
How can I make this recipe vegan?

Swap the chicken for firm tofu or tempeh, marinate and cook it the same way. Use tamari instead of soy sauce to keep it gluten-free if needed. The coconut rice and salsa are already vegan-friendly.

Final Thoughts

This Pineapple Chicken with Coconut Rice Recipe has a special place on my dinner table because it feels vibrant and fresh, yet is unbelievably simple to pull off. Whenever I make it, it brings a little sunshine to my day and always impresses whoever I’m cooking for. Give yourself the gift of this easy, flavorful dish—you’ll be so glad you did. And remember, there’s nothing like sharing good food and great company, so savor every bite and enjoy!