Earlier this week I promised you guys that if you would make the Pina Colada Cooler, I’ll share a recipe that will use up all of the ingredients needed for the cocktail, minus the rum. So, here is the pineapple chicken with coconut rice, served in a pineapple—because this week we are still pretending we are in a tropical paradise, and you should too!
Also, how absolutely amazing and impressive would it be to serve this up for a dinner party? This recipe is super easy to make. It’s simply a soy sauce based glaze for the chicken, that mirrors the takeout version—except here you know you’re feeding your family and friends quality chicken without the processed, sodium heavy sauce. I also used brown rice, which helps make this dinner on the healthier side.
- 1/2 cup of pineapple juice
- 1/2 cup of low sodium soy sauce
- 1/2 cup of brown sugar or agave
- 1 tablespoon of cornstarch
- 1 tablespoon olive oil
- 2 chicken breasts cut into 1-inch cubes
- 1/2 cup of diced pineapple
- 1 cup of coconut milk
- 2 cups of rice
- Salt & pepper to taste
- sesame seeds for garnish
To make coconut rice, simply substitute a cup of water with the coconut milk. Cook the rice uncovered so that the milk “won’t run” out of the pan. So if you are making 2 cups of rice, use 3 cups of water and 1 cup of coconut milk. Also, make sure to rinse your rice at least 5-6 times, or until the water runs clean. Also, let the rice sit in water for a bit before cooking. This process has really helped me make fluffy and delicious rice each time!
Salt and pepper your cubed chicken and then place in a medium sized bowl. Add cornstarch to the bowl, and gently mix to coat the chicken. Heat olive oil in a pan. Once sizzling add the chicken. Brown the cubes on all sides, about 5-7 minutes each side. Once your chicken is browned and cooked through set it aside.
Meanwhile in a medium saucepan whisk together the pineapple juice, soy sauce and brown sugar. Bring the mixture to a boil and cook until the mixture has reduced and is close to a syrup consistency.
Make your pineapple bowls by slicing the pineapple in half and then scooping out the meat. Cut the meat into cubes, about the same size as the chicken.
Add the pineapple cubes to the chicken in the pan. Pour the sauce over the chicken and the pineapple, cooking on low until the sauce boils again. Mix to coat the chicken and the pineapple, about 3-5 minutes.
Serve by placing rice and then chicken on top. Sprinkle with sesame seeds and enjoy!