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Overhead view of two bowls of Chicken Coconut Rice with Pineapple on a dark background with chopsticks on the side.
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5 from 13 votes

Chicken Coconut Rice with Pineapple (Quick & Easy Recipe)

This Chicken Coconut Rice with Pineapple recipe is quick, healthy and super easy to make. Ready to eat in just 30 minutes!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main
Cuisine: Asian
Keyword: Coconut Rice with Chicken, Coconut Rice with Pineapple, Pineapple Chicken Coconut Rice, Pineapple Coconut Rice
Servings: 4 servings
Calories: 492calories

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 organic tamari (gluten-free soy sauce)
  • 1 teaspoon Sriracha
  • Optional toppings: Sliced green onions, crushed cashews

Instructions

  • In a small saucepan set over high heat, add rice, coconut milk and broth.
  • Bring mixture to a boil. Reduce 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, tamari and Sriracha to the pan. Stir to combine.
  • Sprinkle with optional toppings, if using, and serve.

Notes

  1. If possible, I recommend using organic chicken in this recipe for maximum health benefits.
  2. Leftovers can be stored in the refrigerator for up to five days or in the freezer for up to three months.

Nutrition

Calories: 492calories | Carbohydrates: 53g | Protein: 19g | Fat: 23g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 824mg | Potassium: 689mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1919IU | Vitamin C: 113mg | Calcium: 46mg | Iron: 2mg