Description
Prepare a flavorful meal featuring tender chicken coated in a sweet and tangy pineapple glaze, served atop fluffy, creamy coconut-lime rice.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 cup low-sodium soy sauce
- 1/2 cup pineapple juice (unsweetened)
- 1/4 cup packed brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
- 1 tablespoon vegetable oil
- 1.5 cups long-grain white rice
- 1 (13.5 oz) can full-fat coconut milk
- 1 cup water
- 1/2 teaspoon salt
- 1 tablespoon fresh lime juice
- 1/4 cup chopped fresh cilantro for garnish
- 1/2 cup crushed pineapple, drained (optional, for serving)
Instructions
- Combine soy sauce, pineapple juice, brown sugar, rice vinegar, ginger, garlic, and sesame oil in a bowl. Pour half of this mixture over the chicken pieces and marinate for at least 30 minutes. Reserve the other half for the glaze.
- Rinse the rice under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed rice, coconut milk, 1 cup of water, and salt. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 15 to 18 minutes, or until all liquid is absorbed. Do not lift the lid during this time.
- While the rice cooks, heat the vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- Pour the reserved marinade mixture into the same skillet. Bring to a simmer. Whisk in the cornstarch slurry and cook, stirring constantly, until the sauce thickens into a glaze, about 1 minute.
- Return the cooked chicken to the skillet and toss to coat completely in the glaze.
- Once the rice is done, remove it from the heat and let it stand, covered, for 5 minutes. Fluff the rice with a fork and stir in the fresh lime juice.
- Serve the glazed chicken over the coconut-lime rice. Garnish with fresh cilantro and drained crushed pineapple, if using.
Notes
- For a gluten-free option, substitute tamari for the soy sauce.
- If you prefer baked chicken, bake the marinated pieces at 400°F (200°C) for 20 minutes, then toss with the thickened glaze separately.
- For extra flavor in the rice, toast the dry rice in the saucepan with 1 teaspoon of coconut oil before adding the liquids.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 18
- Sodium: 850
- Fat: 16
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 65
- Fiber: 2
- Protein: 38
- Cholesterol: 105