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Overhead view of two bowls of Pineapple Chicken Coconut Rice on a dark background with chopsticks on the side.
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5 from 21 votes

Pineapple Chicken Coconut Rice (Quick and Easy Recipe!)

This Pineapple Chicken Coconut Rice recipe is quick, healthy, and super easy to make. Ready to eat in just 30 minutes!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main
Cuisine: Asian
Keyword: Chicken Coconut Rice, Pineapple Chicken Coconut Rice, Pineapple Coconut Rice
Servings: 4 servings
Calories: 488calories
Author: Alia Kay

Ingredients

  • 1 cup uncooked white rice
  • 1 cup canned coconut milk
  • 1 cup chicken broth
  • 2 tablespoons coconut oil, divided
  • 2 boneless, skinless chicken breasts, diced
  • Salt and pepper
  • 1 1/2 cups chopped pineapple
  • 1 orange bell pepper, seeded and diced
  • 1 red bell pepper, seeded and diced
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 2 tablespoons soy sauce
  • 1 teaspoon Sriracha
  • Optional toppings: Sliced green onions and crushed cashews
US Customary - Metric

Instructions

  • In a small saucepan set over high heat, add the rice, coconut milk, and broth.
  • Bring the mixture to a boil. Reduce the heat to low, cover and simmer for about 20 minutes, or until the liquid has been absorbed.
  • While the rice is simmering, heat one tablespoon of oil in a large frying pan or skillet set over medium heat.
  • When the oil is hot, add the chicken and season it liberally with salt and pepper. Cook for 4-5 minutes or until cooked through. Transfer the chicken to a plate and set it aside.
  • In the same pan, add the remaining tablespoon of oil. Add the bell peppers and pineapple. Cook for 3-4 minutes until softened.
  • Add the garlic and ginger. Cook for another minute until fragrant.
  • Add the cooked chicken, coconut rice, soy sauce, and Sriracha to the pan. Stir to combine.
  • Sprinkle with optional toppings, if using, and serve warm.

Notes

  1. To make this recipe gluten-free, substitute the soy sauce with tamari.
  2. Leftovers can be stored in the refrigerator for up to five days or in the freezer for up to three months.

Nutrition

Calories: 488calories | Carbohydrates: 53g | Protein: 19g | Fat: 23g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 37mg | Sodium: 827mg | Potassium: 652mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1919IU | Vitamin C: 109mg | Calcium: 45mg | Iron: 2mg