Description
A quick and flavorful tropical-inspired dinner featuring tender chicken, sweet pineapple, colorful bell peppers, and a savory sauce served over creamy coconut jasmine rice. This easy 30-minute meal is perfect for busy weeknights while still feeling comforting and satisfying.
Ingredients
- For the Pineapple Chicken:
- 1 1/2 pounds boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 cups pineapple chunks
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 3 garlic cloves, minced
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 teaspoon fresh ginger, grated
- 1 tablespoon olive oil
- 1 tablespoon cornstarch
- Salt, to taste
- Black pepper, to taste
- For the Coconut Rice:
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- 1/2 teaspoon salt
- For Garnish:
- Sliced green onions
- Sesame seeds
- Fresh cilantro
Instructions
- Rinse the jasmine rice thoroughly under cold water.
- In a saucepan, combine the rice, coconut milk, water, and salt.
- Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and creamy.
- Season the chicken pieces with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken and cook for 6-8 minutes until golden brown and fully cooked. Remove the chicken from the skillet and set aside.
- In the same skillet, sauté the onion, garlic, ginger, and bell peppers for 3-4 minutes until slightly softened.
- Add the pineapple chunks and cook for another 2 minutes until lightly caramelized.
- In a small bowl, whisk together the soy sauce, honey, cornstarch, and 2 tablespoons of water.
- Return the cooked chicken to the skillet and pour the sauce over everything.
- Cook for 2-3 minutes, stirring constantly, until the sauce thickens and evenly coats the chicken.
- Serve the pineapple chicken over the coconut rice.
- Garnish with sliced green onions, sesame seeds, and fresh cilantro before serving.
Notes
- Fresh or canned pineapple both work well in this recipe.
- Use full-fat coconut milk for the creamiest rice texture.
- Add red pepper flakes or jalapeños for a spicy variation.
- Broccoli, snap peas, or carrots can be added for extra vegetables.
- Store leftovers in separate airtight containers for best freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 14g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg
