Coconut Pineapple Chicken Rice (Printable)

Tender chicken with pineapple and coconut-flavored rice, garnished with herbs and tangy sauce.

# Ingredient List:

→ Coconut Rice

01 - 1 cup jasmine rice
02 - 1 cup unsweetened coconut milk
03 - 1 cup water
04 - 1/2 teaspoon salt

→ Chicken

05 - 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
06 - 2 tablespoons soy sauce
07 - 1 tablespoon lime juice
08 - 1 tablespoon honey
09 - 1 tablespoon olive oil
10 - 2 cloves garlic, minced
11 - 1 teaspoon fresh ginger, grated
12 - 1/4 teaspoon black pepper

→ Pineapple and Vegetables

13 - 1 1/2 cups fresh pineapple, diced
14 - 1 red bell pepper, sliced
15 - 1 cup snap peas, trimmed
16 - 2 green onions, sliced

→ Garnish

17 - 1/4 cup fresh cilantro, chopped
18 - 1 tablespoon toasted shredded coconut
19 - 1 lime, cut into wedges

# Steps:

01 - Rinse jasmine rice under cold water until water runs clear. Combine rice, coconut milk, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid is absorbed. Remove from heat, keep covered, and let stand for 5 minutes. Fluff with a fork.
02 - Whisk together soy sauce, lime juice, honey, olive oil, garlic, ginger, and black pepper in a bowl. Add chicken pieces and toss to coat evenly. Marinate for at least 10 minutes while rice cooks.
03 - Heat a large skillet or wok over medium-high heat. Add marinated chicken, discarding excess marinade. Cook for 5 to 6 minutes, stirring occasionally, until browned and cooked through. Transfer to a plate.
04 - Add a splash of oil to the same skillet if needed. Sauté red bell pepper and snap peas for 2 to 3 minutes until just tender. Stir in pineapple and cook for 2 additional minutes to heat through.
05 - Divide coconut rice equally among four bowls. Top each with sautéed vegetables and pineapple, then add cooked chicken.
06 - Garnish each bowl with green onions, cilantro, toasted coconut, and lime wedges. Serve immediately.

# Tips from the Pros:

01 -
  • The whole thing comes together in under an hour, which means you can actually serve something this impressive on a weeknight without losing your mind.
  • It tastes like a restaurant dish but requires zero fancy techniques or ingredients you can't find at any grocery store.
  • Naturally dairy-free and customizable enough that everyone at your table can eat the same meal, picky eaters included.
02 -
  • Over-rinsing the rice will remove too much starch and make it fall apart, but under-rinsing will make it gummy, so find that middle ground by rinsing until the water is mostly clear rather than completely transparent.
  • If you cook the vegetables too long, they turn limp and flavorless, so watch them like a hawk and pull them off the heat the moment they're tender but still have a little resistance when you bite into them.
03 -
  • Toast your coconut flakes yourself in a dry skillet for two minutes rather than buying pre-toasted because they taste fresher and you can control exactly how dark and nutty they become.
  • Slice your green onions right before serving because once they're cut they start to turn bitter and lose that fresh onion bite that makes them worth including.
Go Back