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Pineapple Teriyaki Chicken with Coconut Rice

pineapple teriyaki chicken - featured image
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Juicy chicken thighs are tossed in a sticky, sweet-and-savory pineapple teriyaki sauce and served over creamy coconut jasmine rice. This easy dinner brings tropical comfort to your table in just over 30 minutes, perfect for busy weeknights or cozy Sunday meals.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs (or chicken breasts), diced
  • 1 1/2 cups pineapple chunks (fresh or canned, drained)
  • 1/3 cup low-sodium soy sauce (or tamari for gluten-free)
  • 1/4 cup pineapple juice (reserved from can or fresh)
  • 3 tbsp brown sugar, packed
  • 1 tbsp honey (or maple syrup)
  • 1 1/2 tbsp rice vinegar
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tsp cornstarch, mixed with 2 tbsp water
  • 1 tbsp vegetable oil
  • 2 green onions, sliced (for garnish)
  • 1 tbsp sesame seeds (optional, for garnish)
  • 1 cup jasmine rice, rinsed
  • 1 cup full-fat coconut milk
  • 1 cup water
  • 1/2 tsp salt
  • 2 tbsp unsweetened shredded coconut (optional, for toasting)

Instructions

  1. Dice chicken thighs (or breasts) into bite-sized pieces. Mince garlic, grate ginger, and slice green onions. Drain pineapple if using canned.
  2. Rinse jasmine rice under cold water until water runs clear.
  3. In a medium saucepan, combine rinsed rice, coconut milk, water, and salt. Stir and bring to a gentle boil over medium-high heat.
  4. Stir, reduce heat to low, cover, and simmer for 14-15 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork. Toast shredded coconut in a dry pan and sprinkle over rice if desired.
  5. Heat vegetable oil in a large skillet over medium-high heat. Add chicken in a single layer (work in batches if needed). Cook undisturbed for 2-3 minutes until golden, flip, and cook another 2-3 minutes until just cooked through. Remove to a plate.
  6. In the same skillet, add minced garlic and grated ginger. Sauté for 30 seconds until fragrant.
  7. Add soy sauce, pineapple juice, brown sugar, honey, and rice vinegar. Stir and bring to a simmer.
  8. Mix cornstarch with water and pour into the simmering sauce, whisking well. Cook 1-2 minutes until glossy and thickened. Add a splash of water or pineapple juice if too thick.
  9. Return cooked chicken and pineapple chunks to the skillet. Toss to coat and cook 2-3 minutes until chicken is cooked through and pineapple is heated.
  10. Taste and adjust seasoning as desired.
  11. Serve chicken and sauce over coconut rice. Garnish with sliced green onions and sesame seeds.

Notes

For best results, use chicken thighs for juiciness and fresh pineapple for extra zing. Tamari can be substituted for soy sauce for a gluten-free version. Add bell peppers or snap peas for extra color and crunch. Leftovers keep well for up to 3 days and reheat beautifully. Sauce thickens quickly—add a splash of water if needed. Toast shredded coconut for extra flavor on the rice.

Nutrition

Keywords: pineapple teriyaki chicken, coconut rice, easy dinner, tropical chicken, weeknight meal, Asian chicken, gluten-free option, dairy-free, nut-free, meal prep, family dinner

Find it online: https://atomicbite.com/pineapple-teriyaki-chicken-recipe-easy-coconut-rice-dinner-youll-love/