30 Minute Pineapple Chicken with Coconut Rice

• 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

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

1. 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.
2. 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.
3. While the chicken marinates, I like to toss together the salsa. This is where the Jamaican flair comes into play. I toss fresh pineapple chunks with lime juice, shallots, jalapeño, and some fresh thyme too.
4. The thyme might sound odd, but it’s heavily used in Jamaican jerk dishes that often feature fresh pineapple. I love the switch from the usual cilantro to the thyme. Its such a nice light flavor that really pairs so wonderfully with the pineapple and the salty-sweet chicken.
5. Before you begin with the chicken, I start a quick batch of coconut rice. It’s my absolute favorite side dish with this type of chicken dinner. Creamy with a very subtle sweetness and coconut flavor.
6. Now, pan-fry the chicken until both sides have cooked through. Then pour in the remaining pineapple soy sauce mix, and let it simmer down and caramelize over the chicken. Once the chicken is cooked. Stir in some fresh cilantro.
7. now, put it all together
8. Serve the chicken over the coconut rice. Then grab that salsa and spoon it over the chicken. Add fresh diced avocado and a squeeze of lime juice.
9. And you guys…that’s it. This takes 30 minutes to make and it’s not only delicious but fun too!
10. 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.
11. 2. Meanwhile, make the salsa: combine all ingredients in bowl.
12. 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.
13. 4. Serve the chicken over rice and spoon the salsa over the chicken. Sprinkle on the diced avocado and a squeeze of lime.

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.