Spring Pineapple Chicken with Coconut Rice
Every bite is spicy-sweet and the salsa adds a nice summery bite...delicious, healthy, and easy!
Ingredients
- 1.5 pounds boneless skinless chicken breasts cut into bite size pieces
- 1/3 cup low-sodium soy sauce
- 1/3 cup pineapple juice
- 2 tablespoons brown sugar
- 2 tablespoons ketchup
- 1 shallot shallot chopped
- 4 cloves garlic chopped
- 1 tablespoon grated ginger
- 1 pinch red pepper flakes
- 2 tablespoons sesame oil or extra virgin olive oil
- 1/4 cup cilantro chopped
- 2 cups fresh pineapple chunks
- 1/2 small shallot finely chopped
- 1 jalapeño jalapeño seeded and chopped
- 1 lime juice of lime
- 2 tablespoons fresh thyme leaves
- 1 avocado avocado diced
Instructions
- In a glass jar, whisk together the soy sauce, pineapple juice, brown sugar, ketchup, shallots, garlic, ginger, and a pinch of chili flakes. Pour 1/3 of the sauce over the chicken and let sit for 15 minutes or up to overnight in the fridge.
- Meanwhile, make the salsa by combining all ingredients in a bowl.
- Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 5 minutes until cooked through on both sides.
- Reduce the heat to medium and pour in the remaining soy sauce mixture. Cook until the sauce glazes the chicken and begins to caramelize, about 5 minutes.
- Remove from the heat and stir in the cilantro. Serve the chicken over rice with the salsa on top, garnished with diced avocado and a squeeze of lime.
Notes
Every bite is spicy-sweet and the salsa adds a nice summery bite...delicious, healthy, and easy!