Coconut Pineapple Chicken Rice (Print)

Tender chicken paired with pineapple and coconut jasmine rice, accented by fresh herbs and a tangy finish.

# Components:

→ Coconut Rice

01 - 1 cup jasmine rice
02 - 1 cup unsweetened coconut milk
03 - 1 cup water
04 - 1/2 teaspoon salt

→ Chicken

05 - 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
06 - 2 tablespoons soy sauce
07 - 1 tablespoon fresh lime juice
08 - 1 tablespoon honey
09 - 1 tablespoon olive oil
10 - 2 cloves garlic, minced
11 - 1 teaspoon fresh ginger, grated
12 - 1/4 teaspoon black pepper

→ Pineapple and Vegetables

13 - 1 1/2 cups fresh pineapple, diced
14 - 1 red bell pepper, sliced
15 - 1 cup snap peas, trimmed
16 - 2 green onions, sliced

→ Garnish

17 - 1/4 cup fresh cilantro, chopped
18 - 1 tablespoon toasted shredded coconut
19 - 1 lime, cut into wedges

# Directions:

01 - Rinse jasmine rice under cold water until water runs clear. In a medium saucepan, combine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
02 - In a bowl, whisk together soy sauce, lime juice, honey, olive oil, garlic, ginger, and black pepper. Add chicken pieces and toss to coat evenly. Let marinate for at least 10 minutes while the rice cooks.
03 - Heat a large skillet or wok over medium-high heat. Add marinated chicken, discarding excess marinade, and cook for 5-6 minutes, stirring occasionally, until browned and cooked through. Remove and set aside.
04 - In the same skillet, add a splash of oil if needed. Add red bell pepper and snap peas, sauté for 2-3 minutes until just tender. Stir in pineapple and cook for another 2 minutes to heat through.
05 - Divide coconut rice among four bowls. Top with sautéed vegetables and pineapple, then add cooked chicken.
06 - Top each bowl with green onions, cilantro, toasted coconut, and lime wedges. Serve immediately.

# Expert Advice:

01 -
  • The coconut rice absorbs all that tropical flavor so each bite tastes intentional, not like rice that happens to be in a bowl.
  • You get that satisfying protein-and-veggies balance without it feeling like you're being virtuous about dinner.
  • Everything cooks in one skillet after the rice, which means your cleanup isn't a whole separate meal.
  • It's naturally dairy-free but tastes decadent, so you can serve it to almost anyone without explaining dietary choices.
02 -
  • If your rice is sitting around before serving, fluff it gently with a fork right before plating, because coconut rice can compact and lose that airy texture you worked for.
  • Don't skip the marinating time on the chicken—those 10 minutes genuinely change how much flavor actually sticks to the meat instead of just coating the surface.
  • Toasting the shredded coconut in a dry pan for 2-3 minutes before garnishing is non-negotiable; it transforms it from flavorless texture into something with real character.
03 -
  • If you're cooking for multiple people, you can prep all your ingredients ahead of time and actually make this meal come together in about 20 minutes, which means you can be eating and sitting down instead of running around your kitchen.
  • The leftover rice keeps in the fridge for several days and reheats beautifully, so if you make extra you'll have a quick lunch ready to go.
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