30 MINUTE PENEAPPLE CHICKEN WITH COCONUT RICE

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A simple summery 30 Minute Pineapple Chicken with Coconut Rice,

Speedy cooking chicken threw in a sweet and pungent pineapple soy sauce marinade with pineapple juice, earthy colored sugar, garlic, and ginger. Bean stew drops are added for a slight hot kick, yet the coconut rice adjust everything. Serve this tropical pineapple chicken with a lot of new pineapple salsa and rich avocado. Each nibble is fiery sweet, and the salsa on top adds a succulent, summery chomp. It’s scrumptious, solid, thus darn simple. Ideal for occupied weeknights.

This is one of those plans where I simply love the way effectively it met up and how new it tastes. I realize summer is about stone natural product, berries and tomatoes, yet pineapple and mangos regularly get ignored. Also, lets be genuine, we as a whole realize I have a genuine perfect balance for new pineapple.

I love nibbling on it and I love utilizing it in appetizing dishes to make layers of flavor and shading inside my plans.

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The process

  • First up, the sauce. It’s where all the flavor lies within this recipe. It’s a pineapple and soy sauce base with brown sugar and ketchup for sweetness (very Hawaiian). Plus garlic, shallots, and ginger, for some tang and kick. I also added some chili flakes for a little bit of spicy heat.
  • Next, toss the chicken with a little of the sauce, then let the chicken marinate for a few minutes. If time allows, you can marinate the chicken overnight for encore flavor…plus more tender pieces of chicken too.

A simple summery 30 Minute Pineapple Chicken with Coconut Rice,

  • Prep Time 20 MINUTES
  • Cook Time 10 MINUTES
  • Total Time 30 MINUTES
  • Servings: 6
  • Calories Per Serving: 299 kcal

Ingredients

  • 1 1/2 pounds boneless skinless chicken breasts, cut into bite size pieces
  • 1/3 cup low-sodium soy sauce
  • 1/3 cup pineapple juice
  • 2 tablespoons brown sugar
  • 2 tablespoons ketchup
  • 1 shallot, chopped
  • 4 cloves garlic, chopped
  • 1 tablespoon grated ginger
  • 1 pinch red pepper flakes
  • 2 tablespoons sesame oil, or extra virgin olive oil
  • 1/4 cup chopped cilantro
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Pineapple Salsa

  • 2 cups fresh pineapple chunks
  • 1/2 small shallot, finely chopped
  • 1 jalapeño, seeded (if desired) and chopped
  • juice of 1 lime
  • 2 tablespoons fresh thyme leaves
  • 1 avocado, diced

Instructions

  1. In a glass jar, whisk together the soy sauce, pineapple juice, brown sugar, ketchup, shallots, garlic, ginger, and a pinch of chili flakes. Pour 1/3 of the sauce over the chicken and let sit 15 minutes or up to overnight in the fridge.
  2. Meanwhile, make the salsa: combine all ingredients in bowl.
  3. 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. Remove from the heat and stir in the cilantro.
  4. Serve the chicken over rice and spoon the salsa over the chicken. Sprinkle on the diced avocado and a squeeze of lime.
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Notes

  • Coconut Rice: Combine 1 (14 ounce) can coconut milk and 1/2 cup water in a medium pot. Bring to a low boil. Add 1 cup basmati rice and a pinch of salt. Stir to combine, cover, then turn the heat down to the lowest setting possible. Allow the rice to cook 10 minutes on low, then turn the heat off completely and let the rice sit, covered for another 15-20 minutes (don’t take any peeks inside!). Remove the lid and fluff the rice with a fork.
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