30 Minute Pineapple Chicken with Coconut Rice - Easy Main Dish Recipe for Dinner

Weeknight dinners don’t have to feel like a chore—or a sad repeat of last Tuesday. This 30 Minute Pineapple Chicken with Coconut Rice brings serious sunshine to the table, even when the day’s been long and the fridge looks uninspiring. Sweet, salty, a little spicy, and totally weeknight-friendly? Yes, please.

Here’s the vibe: juicy chicken breast cooked fast and hot, coated in a glossy pineapple soy sauce made with pineapple juice, brown sugar, garlic, and ginger. The flavor hits that perfect sweet-meets-savory balance, while chili flakes sneak in just enough heat to keep things interesting. Too much spice? Nope. The coconut rice steps in like a chill best friend and smooths everything out. Balance matters, IMO.

This dish leans into Asian Cooking without getting complicated. No hard-to-find ingredients, no fancy techniques, just smart flavor layering. It’s one of those Chicken Dishes Recipes that feels restaurant-level but cooks up in your own kitchen—fast. And yes, it absolutely belongs on your list of go-to Chicken Dinner Recipes.

The real magic happens at the finish line. Fresh pineapple salsa adds juicy crunch, creamy avocado brings richness, and suddenly this Chicken Dinner tastes like something you’d order on vacation. Who says Main Dish Recipes can’t feel fun?

FYI, this one’s also surprisingly light and healthy, making it ideal for busy nights when you still want real food. Whether you’re collecting new Chicken Breast Recipes, building a rotation of reliable Chicken Dishes, or browsing Abendessen Rezepte for something fresh, this Pineapple Chicken delivers.

So what’s stopping dinner from being exciting tonight? Grab a pan, turn up the heat, and let this tropical favorite do the rest.

30 Minute Pineapple Chicken with Coconut Rice

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Author: Aleda Prep: 20 minutes Cook: 10 minutes Total: 30 minutes Serves: 6 Category: Dinner, Main Dish

Ingredients

• 1½ pounds boneless, skinless chicken breasts, chopped into small chunks
• ⅓ cup low-sodium soy sauce
• ⅓ cup pineapple juice
• 2 tablespoons brown sugar
• 2 tablespoons ketchup
• 1 shallot, finely chopped
• 4 garlic cloves, minced
• 1 tablespoon freshly grated ginger
• A pinch of red pepper flakes
• 2 tablespoons sesame oil or extra-virgin olive oil
• ¼ cup chopped fresh cilantro

Pineapple Salsa

• 2 cups fresh pineapple, diced
• ½ small shallot, very finely minced
• 1 jalapeño, seeded if preferred, chopped
• Juice from 1 lime
• 2 tablespoons fresh thyme leaves
• 1 ripe avocado, cubed

Directions

1. Start by mixing the sauce. In a bowl or jar, stir together the soy sauce, pineapple juice, brown sugar, ketchup, shallot, garlic, ginger, and red pepper flakes until smooth. Spoon about one-third of the mixture over the chicken, toss to coat, and let it marinate for at least 15 minutes. For deeper flavor, refrigerate overnight.
2. While the chicken rests, prepare the pineapple salsa. Add the pineapple, shallot, jalapeño, lime juice, thyme, and avocado to a bowl. Gently toss until combined, then set aside.
3. Heat the oil in a large skillet over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until browned and fully cooked, about 5 minutes.
4. Lower the heat slightly and pour the remaining sauce into the skillet. Let it simmer until thickened and glossy, coating the chicken with a sticky, caramelized finish—about 5 more minutes. Remove from heat and fold in the chopped cilantro.
5. Spoon the pineapple chicken over warm rice, top generously with fresh salsa, and finish with an extra squeeze of lime if desired. Serve immediately and enjoy.

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