Pineapple Coconut Chicken and Jasmine Rice
Tender chicken and sweet pineapple are enveloped in a luscious, creamy coconut sauce, creating a tropical-inspired meal that's ready in under 30 minutes. This simple yet flavorful dish balances sweet and savory notes perfectly, served over fragrant jasmine rice for a quick and satisfying weeknight dinner.
Equipment
- Large Skillet or Wok
- Medium saucepan with lid
- Medium bowl for tossing chicken
- Small bowl for sauce slurry
- Cutting board
- Chef's knife
- Whisk
- Measuring cups and spoons
- Garlic press or fine grater
- Spatula or wooden spoon
- Can opener
Ingredients
- 1 ½ lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons cornstarch, divided
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons coconut oil or vegetable oil
- 1 cup jasmine rice, uncooked
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- ¼ cup low-sodium soy sauce or tamari
- 2 tablespoons honey or brown sugar optional
- 1 tablespoon lime juice, freshly squeezed
- Chopped fresh cilantro, for garnish
- Sliced green onions, for garnish
- Toasted sesame seeds, for garnish
Instructions
- Cook the jasmine rice according to package directions. While the rice simmers, pat the chicken cubes dry with a paper towel.
- In a medium bowl, toss the chicken with 1 tablespoon of cornstarch, salt, and pepper until evenly coated.
- Heat the coconut oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 2-3 minutes per side, until golden brown and cooked through. Work in batches if necessary to avoid overcrowding. Remove chicken and set aside.
- Reduce heat to medium. Add the minced garlic and grated ginger to the skillet and sauté for 30-60 seconds until fragrant.
- Drain the can of pineapple, reserving all the juice in a separate bowl. To the pineapple juice, add the soy sauce, lime juice, and the remaining 1 tablespoon of cornstarch. Whisk until the cornstarch is fully dissolved.
- Pour the can of coconut milk into the skillet, scraping up any browned bits. Then, pour in the pineapple juice mixture. Bring to a gentle simmer, stirring constantly until the sauce thickens, about 2-3 minutes.
- Return the seared chicken to the skillet along with the pineapple chunks. Stir to coat everything in the sauce and simmer for 2-3 minutes for the flavors to meld.
- Serve the pineapple coconut chicken generously over the cooked jasmine rice. Garnish with fresh cilantro, sliced green onions, and toasted sesame seeds.
Notes
For best results, use full-fat coconut milk to ensure a rich and creamy sauce. Avoid overcrowding the pan when searing the chicken to get a perfect golden-brown crust. For variations, you can use boneless, skinless chicken thighs, add ¼ tsp of red pepper flakes for heat, or include vegetables like sliced red bell peppers or snow peas in the last 5 minutes of simmering. For a gluten-free version, use tamari or coconut aminos instead of soy sauce.