Pineapple Chicken with Coconut Rice

Recipe adapted from Half Baked Harvest.



  • 1 1/2 lb. chicken tenders or breasts, cut into bite size pieces
  • 1/3 c. soy sauce
  • 1/3 c. pineapple juice
  • 2 TBSP brown sugar
  • 2 TBSP ketchup
  • 1 shallot, chopped
  • 4 garlic cloves, chopped
  • 1 TBSP ginger paste
  • 1 pinch red pepper flakes
  • 2 TBSP sesame oil or olive oil

Pineapple Salsa:

  • 2 c. fresh pineapple chunks
  • 1 shallot, finely chopped
  • 1 jalapeƱo, seeded (if desired) and chopped
  • 1 lime, zested and juiced
  • 1/4 c. cilantro, minced
  • Honey, to taste
  • Salt to taste


  • 1 c. basmati rice
  • 1 14 oz. can coconut milk
  • 1/2 c. water
  • Salt, to taste


  1. Marinade and sauce: In bowl, whisk together the soy sauce, pineapple juice, brown sugar, ketchup, shallots, garlic, ginger paste, and a pinch of chili flakes. Put chicken in a Ziploc bag and pour 1/3 of the sauce over the chicken and let sit 15 minutes or up to overnight in the fridge.
  2. Pineapple Salsa: Combine all ingredients in a bowl.
  3. Coconut Rice: Rinse rice until water runs clear. Combine rice, coconut milk, water, and salt in a saucepan and bring to a boil. Stir, then reduce the heat to low, and cover and cook for 15 minutes.
  4. Chicken: Heat the oil in a large skillet over medium-high heat. Add the chicken, cook 5 minutes until cooked through on both sides. Reduce the heat to medium and pour in the remaining soy sauce mix. Cook until the sauce glazes the chicken and begins to caramelize, about 5 minutes.
  5. Serve the chicken over rice and spoon the salsa over the chicken.

Pineapple Chicken with Coconut Rice:

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