Coconut Pineapple Chicken Rice (Printable)

Tender chicken tossed with coconut rice, pineapple, and fresh herbs for a vibrant tropical bowl.

# Ingredient List:

→ 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

# Directions:

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 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 evenly. Let marinate for at least 10 minutes while rice cooks.
03 - Heat a large skillet or wok over medium-high heat. Add 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 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 cooked chicken.
06 - Top each bowl with green onions, cilantro, toasted coconut, and lime wedges. Serve immediately.

# Expert Advice:

01 -
  • It feels like takeout but comes together faster than delivery would arrive.
  • The coconut rice is secretly the star—creamy and fragrant without any cream at all.
  • One skillet plus one pot means minimal cleanup, maximum flavor.
  • It's naturally dairy-free but tastes indulgent enough to impress anyone at your table.
02 -
  • Don't skip rinsing the rice—it's the difference between fluffy grains and a starchy clump that sticks to itself.
  • Fresh pineapple is non-negotiable; frozen or canned releases liquid that makes your vegetables weep.
  • The chicken only needs 10 minutes to marinate; longer doesn't make it better, and the lime juice can start breaking down the texture if left too long.
  • Keep that skillet hot when you start the chicken—a gentle sizzle means you're getting a flavorful crust instead of steamed chicken.
03 -
  • Toast your own coconut flakes if you have them—they taste infinitely better than the ones that come pre-shredded, and the nutty flavor ties the whole bowl together.
  • If you can't find fresh ginger, don't substitute powdered; instead, use a squeeze of bottled ginger paste, which has better flavor than the dried version.
  • Make extra marinade and save it for next time; it works beautifully with tofu, shrimp, or even mushrooms if you're cooking for someone vegetarian.
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