Description
A delicious and flavorful dish combining spicy pineapple chicken served over creamy coconut rice.
Ingredients
Scale
- 2 chicken breasts, diced
- 1 cup pineapple chunks
- 1 tablespoon soy sauce
- 1 tablespoon sriracha sauce
- 1 tablespoon olive oil
- 1 cup coconut milk
- 1 cup jasmine rice
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a bowl, mix the diced chicken with soy sauce, sriracha, garlic, and ginger. Let it marinate for at least 30 minutes.
- In a saucepan, combine coconut milk, jasmine rice, and a pinch of salt. Bring to a boil, then reduce heat and simmer until rice is cooked.
- In a skillet, heat olive oil over medium heat. Add the marinated chicken and cook until browned and cooked through.
- Add pineapple chunks to the skillet and cook for an additional 5 minutes.
- Serve the spicy pineapple chicken over the coconut rice and garnish with fresh cilantro.
Notes
- Adjust the level of spiciness by adding more or less sriracha.
- For a vegetarian option, substitute chicken with tofu.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Spicy Pineapple Chicken, Coconut Rice, Asian Cuisine, Gluten Free