Ingredients
Scale
- 1.5 pounds boneless skinless chicken breasts
- 1/3 cup low sodium soy sauce
- 1/3 cup pineapple juice
- 2 tablespoons brown sugar
- 1 shallot
- 4 cloves garlic
- 1 tablespoon grated ginger
- 1 pinch red pepper flakes
- 2 tablespoons sesame oil or extra virgin olive oil
- 1/4 cup chopped cilantro
- 2 cups fresh pineapple chunks
- 1 jalapeno
- Juice of 1 lime
- 2 tablespoons fresh thyme leaves
- 1 avocado
- 1 can coconut milk
- 1/2 cup water
- 1 cup basmati rice
- 1 pinch salt
Instructions
- In a large bowl, combine low sodium soy sauce, pineapple juice, brown sugar, chopped shallot, garlic, ginger, and red pepper flakes. Add chicken pieces and marinate for at least 15 minutes.
- In a rice cooker or pot, combine coconut milk, water, basmati rice, and a pinch of salt. Cook until tender.
- Heat sesame oil or olive oil in a large skillet over medium-high heat. Add marinated chicken and cook for about 8–10 minutes until chicken is cooked through.
- Stir in fresh pineapple chunks, finely chopped shallot, jalapeno, lime juice, cilantro, thyme leaves, and diced avocado into the skillet. Cook for an additional 2–3 minutes.
- Serve the pineapple chicken over creamy coconut rice.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Tropical
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 520
- Sugar: 12g
- Sodium: 890mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg