30 Minute Pineapple Chicken with Coconut Rice
Every bite is spicy sweet and the pineapple salsa adds a bright summery flavor. Delicious, healthy, and easy.
Ingredients
- 1 ½ lb boneless skinless chicken breasts cut into bite-size pieces
- ⅓ cup low-sodium soy sauce
- ⅓ cup pineapple juice
- 2 tbsp brown sugar
- 2 tbsp ketchup
- 1 shallot chopped
- 4 cloves garlic chopped
- 1 tbsp grated ginger
- 1 pinch red pepper flakes
- 2 tbsp sesame oil or olive oil
- ¼ cup chopped cilantro
- Pineapple Salsa
- 2 cups fresh pineapple chunks
- ½ small shallot finely chopped
- 1 jalapeño seeded if desired and chopped
- Juice of 1 lime
- 2 tbsp fresh thyme leaves
- 1 avocado diced
Instructions
- In a jar, whisk soy sauce, pineapple juice, brown sugar, ketchup, shallots, garlic, ginger, and chili flakes. Pour 1/3 of the sauce over the chicken and marinate 15 minutes or up to overnight.
- Make the salsa by combining all ingredients in a bowl.
- Heat oil in a skillet over medium-high heat. Add chicken and cook for 5 minutes until cooked through. Reduce heat and pour in remaining sauce. Cook until the sauce glazes and caramelizes, about 5 minutes. Stir in cilantro.
- Serve over rice and top with pineapple salsa, avocado, and lime.