Coconut Pineapple Chicken Rice (Printable)

A vibrant bowl combining juicy chicken, coconut rice, pineapple, and fresh herbs for a tropical meal.

# What You’ll Need:

→ 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 pound 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

# How-To:

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 or 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. Let marinate for at least 10 minutes while the rice cooks.
03 - Heat a large skillet or wok over medium-high heat. Add the marinated chicken, discarding excess marinade, and cook for 5 to 6 minutes, stirring occasionally, until browned and cooked through. Remove chicken 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 to 3 minutes until just tender. Stir in the 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 the cooked chicken.
06 - Top each bowl with green onions, cilantro, toasted coconut, and lime wedges. Serve immediately.

# Expert Advice:

01 -
  • It tastes like a vacation but comes together faster than ordering takeout.
  • One skillet and one pot means cleanup won't steal your evening.
  • Naturally dairy-free and packed with protein, so it actually fills you up without weighing you down.
  • The flavors are bold enough to impress, but the technique is simple enough that even a weeknight version turns out stunning.
02 -
  • Don't skip marinating the chicken even if you're in a rush—even ten minutes makes the difference between dry chicken and tender, flavorful chicken that actually tastes intentional.
  • If your coconut milk separates, that's completely normal; just stir it together before measuring, and don't drain it expecting creamy rice, because the thick part is what you want.
03 -
  • Have all your ingredients prepped and ready before you start cooking—the actual cooking happens fast, and scrambling to dice pineapple while chicken is browning creates unnecessary stress.
  • If you make extra coconut rice, it's excellent cold the next day, which means you can prep half the recipe for lunch without feeling like you're eating leftovers.
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