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Pineapple Chicken

A delightful blend of juicy chicken pieces in a sweet and savory sauce, served over creamy coconut rice. This quick and easy dish promises a tropical getaway on your plate, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Tropical
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Chicken pieces Cut into bite-sized pieces for faster cooking.
  • 1 cup Pineapple chunks Fresh pineapple is best, but canned works too.
  • 1/4 cup Soy sauce Can substitute with tamari for gluten-free option.
  • 2 tablespoons Brown sugar Used for sweetness and caramelization.
  • 1 tablespoon Ginger Fresh, grated ginger preferred.
  • 2 cloves Garlic Minced; don't skip toasting for extra flavor.
  • 1/2 cup Coconut milk Use in place of half the water for rice.
  • 1 cup Rice Use your preferred type, adjusted for package instructions.
  • 1 teaspoon Salt To season the rice.
  • 1/2 teaspoon Pepper To season the rice.

Method
 

Preparation
  1. In a skillet, cook the chicken pieces over medium heat until browned.
  2. Add the minced garlic and grated ginger, cooking for an additional minute.
  3. Stir in soy sauce, brown sugar, and pineapple chunks, cooking until the chicken is fully cooked and the sauce has caramelized.
Cooking the Rice
  1. Rinse the rice and cook it according to package instructions, substituting half of the water with coconut milk.
  2. Season the rice with salt and pepper to taste.
Serving
  1. Serve the pineapple chicken over the creamy coconut rice.

Notes

Leftovers can be stored in an airtight container in the fridge for about 3-4 days or frozen for up to a month. Reheat in a skillet over low heat. Add green onions or toasted sesame seeds for an extra crunch.