30 Minute Pineapple Chicken with Coconut Rice

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30 Minute Pineapple Chicken with Coconut Rice 

Ingredients

  • 1 1/2 pounds boneless skinless chicken breasts, cut into bite size pieces
  • 1/3 cup low-sodium soy sauce I did 1/2 cup
  • 1/3 cup pineapple juice
  • 2 tablespoons brown sugar I did 1 T.
  • 2 tablespoons ketchup
  • 1 shallot, chopped I just did a few Tbs. of white onion
  • 4 cloves garlic, chopped I did 1 tsp. garlic powder
  • 1 tablespoon grated ginger
  • 1 pinch red pepper flakes I also added 1 T. rice vinegar
  • 2 tablespoons sesame oil, or extra virgin olive oil I forgot to add this to the marinade
  • 1/4 cup chopped cilantro

Pineapple Salsa

  • 2 cups fresh pineapple chunks
  • 1/2 small shallot, finely chopped I just did a bit of red onion
  • 1 jalapeño, seeded (if desired) and chopped I forgot this
  • juice of 1 lime
  • 2 tablespoons fresh thyme leaves I did cilantro instead
  • 1 avocado, diced I left this out, but added a bit of salt
Coconut Rice

2 1/2 cups Jasmine (or Basmati) rice
1 can of coconut milk
water to get to the 3 cup line (you dump the coconut milk in a measuring cup first)

Pressure cook on the rice setting.

Directions

Essentially, you combine the marinade ingredients minus the cilantro, and marinate for a few hours. You pour about half of the marinade on the chicken and save half for later to make the sauce in the pan. You put oil in a pan, dump the chicken in, and cook it mostly through. Add the remaining marinade and turn the heat up, but once the chicken is done, take it out. From there, you finish cooking the sauce down until it is sticky, then put the chicken back in. You put the coconut rice down, spoon the chicken and the sticky sauce on top, and then add the pineapple salsa. I cut my pineapple too big, so don't make that same mistake. Also, her sauce cooked longer I think b/c it is darker, but it worked fine for us.

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