Pineapple Chicken and Coconut Rice in a pineapple boat. It’s the dish you make when you want to pretend you’re in a tropical paradise.
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 and coconut rice, served in a pineapple boat —because why not?
Another fun version and super easy recipe to try is the Pineapple Shrimp Fried “Rice” recipe made with cauliflower rice for a low calorie, keto friendly version.
Alternatively, you could also make this sticky chicken recipe with pineapple fried rice. The combinations for tropical dinner ideas are endless.
Also, how absolutely amazing and impressive would it be to serve this up for a dinner party? Here is a helpful link for how to make a pineapple boat for your pineapple chicken and coconut rice.
If you want to skip the pineapple bowls for this recipe, you can simply use chunks of pineapple when preparing the soy sauce chicken.
(scroll down for the recipe)
- pineapple (fresh, frozen or canned)
- low sodium soy sauce
- brown sugar or agave
- olive oil
- chicken breast
- coconut milk
- salt & pepper
- sesame seeds
Other Chicken Recipes You May Like
Make This Tropical Dinner Recipe Healthier
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.
Tips to Make this Dish Healthier
- use brown rice
- bake the chicken
- use low sodium soy sauce
Print Hawaiian Chicken and Rice Recipe
Pineapple Chicken with Coconut Rice
- 1/2 cup cup pineapple juice
- 1/2 cup low sodium soy sauce
- 1/4 cup brown sugar or agave
- 1 tbsp cornstarch
- 1 tbsp olive oil
- 2 chicken breast, cut into cubes
- 1 cup diced pineapple (fresh or jar)
- 1 cup coconut milk
- 2 cups rice
- salt & pepper to taste
- sesame seed for garnish (optional)
- 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
- 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
- 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
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