Pineapple Chicken and Coconut Rice

Pineapple chicken and rice made with coconut rice instead of plain, with chicken, pineapple, and a savory sauce that stays consistent throughout. It doesn’t start in the pan.

Pineapple Chicken and Coconut Rice (Not Your Usual Fried Rice)

My pineapple chicken and coconut rice is a recipe I’ve been making forever. I start the rice with coconut milk instead of all water so the rice already has flavor before it ever goes into the skillet. Then I finish it with chicken, garlic, onion, and a sauce that isn’t just soy sauce. The pineapple goes in toward the end so it stays juicy, and tomatoes and cucumber get added right before I’m done so they don’t cook down and disappear. Yep. Tomatoes and cucumber.

Back in the 90s there was a really popular Food Network show, Door Knock Dinners with Gordon Elliott, where he would show up at someone’s house with a camera crew and a chef, usually someone you recognized, knock on the door, and say, “We’re cooking dinner, call your friends,” and then they would go through your fridge, freezer, and pantry and put together this elaborate meal from what seemed like scraps. If you didn’t watch it back then, it probably sounds like low stakes reality TV, but at the time it felt like it could really happen to you, which is why everyone was really into it, even though it was obviously staged. It made you feel like you had to keep your house perfectly clean in case Gordon came knocking. I promise, it was stressful.

We watched it enough times that we decided to do it ourselves, except we didn’t tell each other when.

There were four or five of us, and we all liked to cook, but none of us had normal schedules, so planning anything never worked. We stopped trying to plan it. You knew it was going to be at your house next, but you had no idea when it was going to happen. It could be weeks, it could be the next day, and you were not part of that decision. If it was your house, you opened the door and let it happen.

One person cooked, and that rotated. Everyone else set the table, handed things over, opened whatever was in the fridge, and stayed out of the way enough to let it continue. If it was your turn to cook, you were ready to figure it out.

I went straight to the kitchen and started looking through everything, fridge, freezer, pantry. I found rice, chicken, a lot of veggies, so stir-fry it was. And then I saw a full box of pineapples sitting on the floor, which was kind of random.

I asked, “Where did these come from,” and she said, “My parents sent them from Hawaii,” which couldn’t have been more perfect for pineapple-loving me.

So I said, “Okay, I’m using some of these.”

I cut them in half and started hollowing them out, not only using the pineapple in the stir-fry, but making the shells into bowls. It took longer than it should have. No one cared.

I got the rice going first with coconut milk. That’s always where I start with this. Then I moved on to the chicken with garlic and onion, and by that point everyone was starving because we had a really late start.

Right before I finished, I added the pineapple, and then I threw in tomatoes and cucumber because she had so many of them sitting there, and someone said, “Wait, what are you doing,” and I said, “I think it’s going to be good.” And it was.

I remember being there until around two in the morning, eating out of pineapple halves and not paying attention to the time.

I’ve changed this recipe a lot over the years, but the tomatoes and cucumber never left, because they add a fresh contrast once they’re in.

The way I make this pineapple chicken and coconut rice now feels closer to a full dish than a typical fried rice. I start with the coconut rice so the flavor is there before it goes into the pan, which changes how the sauce spreads through it later. The chicken goes in early so it picks up everything in the pan instead of hanging out until the end, the pineapple goes in toward the end so it stays juicy, and the tomatoes and cucumber go in right at the end so you still get something fresh in each bite.

This is the way I make it now.

What Makes This Different

• Most pineapple chicken and rice is combined at the end with plain rice, sauce, and pineapple, trying to make it feel like it’s cohesive. I wanted it to come together as one dish, not something you band-aid at the end. If you want something simpler, my chicken fried rice is more that style.
• The chicken goes in early and cooks with the onion and garlic instead of being added later. It cooks with everything in the pan and tastes like part of the dish.
• I wanted the sauce to taste like something other than just soy sauce. I added fish sauce and oyster sauce, so it’s more savory and not just soy-based. It’s closer to a Thai-style fried rice than a takeout version.
• Pineapple at the end so it keeps its texture instead of breaking down. Because it will! You still get pieces of it instead of it disappearing into the rice.
• And then there are the tomatoes and the cucumber. I’ve changed plenty about this recipe over the years, but those never left. They were a completely random add that night, but they have made the cut over the years. I put them in right at the end, just enough to take the edge off, and they stay fresh. I realize it sounds like it shouldn’t work, but it does, and I’m not taking it out. You can leave them out if you want. I don’t.
• This is cooked in one pan, but it’s not thrown together. Everything goes in when it should. Nothing’s lost.

Ingredients

• Jasmine rice – This is what I use here. It stays separate and doesn’t turn sticky once the sauce goes in.
• Coconut milk – I use this to cook the rice instead of all water so the rice already has flavor before it goes into the pan.
• Water – Enough to cook the rice along with the coconut milk.
• Chicken – Thighs or chicken breasts, cut small so it mixes into the rice instead of sitting in larger pieces.
• Soy sauce – Used in both the marinade and the sauce, but not the only thing used for flavor.
• Granulated sugar – A small amount to balance everything, especially once the pineapple goes in.
• Neutral oil – Use something simple so it doesn’t compete with everything else.
• Garlic – Goes in first so the oil picks it up right away.
• White onion – Cooks down with the garlic and starts the base. Yellow onion works too.
• Bell peppers – Any color. I like them for texture and sweetness.
• Eggs – Optional, but I usually add them.
• Pineapple – Fresh or canned both work. If you’re using the pineapple as a bowl, you’ll need fresh.
• Cherry tomatoes – Added at the end so they warm slightly but keep their shape.
• English cucumber – Same idea. Goes in at the end and stays crisp. Peel can stay on.
• Oyster sauce – Adds depth and helps the sauce coat everything.
• Fish sauce – This gives you a deeper savory flavor you don’t get from soy sauce alone.
• Curry powder – Enough to take it out of standard fried rice territory.
• Black pepper – A little in the background.
• Kosher salt – Taste first. You may not need much with everything else going on.
• Green onions – Added at the end for something fresh.
• Shredded coconut – Optional, if you want more coconut flavor.
• Cashews or peanuts – I like the crunch here, especially with the softer rice.

How to Cut a Pineapple Bowl

If you want to serve this in a pineapple bowl, here’s how I do it.

Cut the pineapple in half lengthwise, leaving the stem attached so it stays intact. Use a knife to trace around the inside, leaving a border all the way around so the shell doesn’t fall apart. Make two cuts along the core and remove it, then slice the remaining fruit into chunks. Use a spoon to scoop everything out and clean up the edges so you’re left with a hollow shell you can fill.

How to Make Pineapple Chicken and Rice

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (marinate the chicken and get the rice going)
  Start with the chicken. Toss it with soy sauce, sugar, and water and let it sit while you get everything else ready. At the same time, get your rice going with coconut milk and water. Once it’s done, fluff it and set it aside so it’s ready when you need it.
• Step Two (prep everything before you touch the pan)
  Cut the onion, peppers, pineapple, tomatoes, and cucumber now. Do it all. Once the pan is hot, you’re not stopping to chop anything.
• Step Three (cook the vegetables and eggs)
  Heat most of the oil in a large skillet over medium-high heat. Add the garlic and give it a few seconds to cook, then the onion and let it soften. Add the bell peppers and cook them just until they’re tender. Push everything to the side, add the rest of the oil, and pour the eggs into the center. Let them cook, then mix everything together and move it out of the pan into a bowl.
• Step Four (cook the chicken)
  Add the chicken to the same pan. Spread it out in the pan and let it cook until it’s done and no longer pink.
• Step Five (bring it all together)
  Add the vegetables and eggs back in, then the coconut rice. Mix it together. Pour in the sauce and mix until everything is evenly coated. Let it sit for a minute so the rice heats through, then add the pineapple and mix it in.
• Step Six (finish it)
  Add the tomatoes and cucumber right at the end and stir just enough to take the chill off without turning them soft. Turn off the heat and top it with green onions, shredded coconut, and chopped nuts if you’re using them.

Recipe Tips

• When you cook the rice, use the coconut milk right from the beginning. That’s what sets the base before it goes into the pan.
• If you make the rice ahead, don’t chill it cold and forget about it. The coconut milk firms up in the fridge, so warm it slightly before using so it comes back to life and mixes in easily.
• Cut the chicken small so it mixes into the rice instead of sitting in chunks.
• When you’re cooking the vegetables, don’t take them too far. The onion should soften and the peppers should still have a little bite, or the whole pan ends up soft by the time you’re done.
• Keep the heat up, but don’t crowd the pan. If there’s too much in there, everything steams instead of cooking the way you want.
• Add the pineapple toward the end and leave it alone so it stays juicy and doesn’t break down into the rice.
• The tomatoes and cucumber go in last. They’re not meant to cook.
• Taste before adding salt. Between the fish sauce, oyster sauce, and soy sauce, there’s already a lot there.
• If you want more coconut flavor, add the shredded coconut at the end instead of earlier.

Storage and Make-Ahead

• Let it cool slightly, then transfer it to a container and refrigerate. It keeps for 3 to 5 days. Reheat it in a skillet over medium heat with a small splash of water if it looks dry, and give it a few minutes to heat through. The microwave is fine, but the skillet gives you a better result.
• You can freeze it, just know what you’re getting. Pineapple releases water when it thaws, so the texture will change. If you’re planning to freeze it, leave out the tomatoes and cucumber or pick them out first, because they don’t hold up well at all. And don’t freeze the pineapple bowls if you used them. Those are a one-time thing.
• If you want to get ahead, cook the rice earlier in the day and leave it out until you’re ready to use it, or warm it slightly if it’s been in the fridge. You can also cut everything and have it ready so you’re not doing prep while the pan is going.
• Once it’s put together, it’s best the same day. The fresh pieces are part of it, and that doesn’t hold the same way later.

FAQs

• Can I use plain rice instead of coconut rice?
  You can. Just don’t use freshly cooked, steaming rice straight from the pot. Let it cool down or use rice from earlier so it’s not clumped together. It’ll still work, but it won’t have the same depth.
• Is it going to taste like coconut?
  No. It doesn’t come off sweet or tropical. It just gives the rice more flavor than plain rice. If you want that flavor to stand out more, that’s what the shredded coconut on top is for.
• Do I really need fish sauce?
  I would use it. It doesn’t make anything taste fishy, it fills in that savory part that soy sauce alone doesn’t cover. If you leave it out, it’s still fine, but don’t expect the same depth.
• Can I use tamari or coconut aminos?
  Yes, both work fine here.
• Why are there tomatoes and cucumber in this?
  Because I like them in it and I never took them out. They go in at the end and stay fresh, which breaks up everything else in the pan. It sounds questionable until you eat it.
• When do I add the pineapple?
  Toward the end. If it goes in too early, it cooks down.
• Can I use canned pineapple?
  Yes. Just drain it well and treat it the same way.
• Do I have to use eggs?
  No. I usually add them, but if you don’t want them, leave them out and move on.
• Can I use different vegetables?
  Use what you have. Just keep the timing the same so nothing turns soft.
• Do I have to serve it in a pineapple?
  No. That’s just for fun. The food doesn’t depend on it.
• How do I know when it’s done?
  When everything is heated through. The rice might pick up a little color in spots, which is fine, and the tomatoes and cucumber should still look like themselves.

From My Kitchen Notes

Musings from an observational mind. Not recipe tips.

• This is how we entertained ourselves in the 90s. We made things up and figured it out as we went, and I’m convinced it’s because we didn’t have phones or computers running our lives, so we were more creative in what we planned. It was better.
• That group of friends, we all worked in television at the time, hence the crazy hours. The dinner show felt real, even to us, even though it was obviously staged. They knew he was coming. Everyone knew. We were still motivated to follow the plot and make it our own.
• Some nights don’t start with a plan. Sometimes they begin with someone already in your kitchen asking where you keep the rice.
• Timing is the only thing you can’t fake in a pan. Everything else you can adjust on the fly.
• The reason I make and show this in a skillet, not a wok is because I already know it works in a wok, but most of you are going to use a skillet, so I make sure it works there.
• Sweet at the end changes what people remember about the beginning.
• There’s a point where you either keep going or you stop and explain yourself. I don’t do both.
• Some things only make sense once you stop trying to figure them out. Who cares if no one else understands it.
• Not everything needs to be cooked through. If you add it at the end, it still counts.
• There’s a difference between being invited and showing up anyway.
• You can feel when something is about to come together, and that’s usually when someone tries to interfere.
• People think they want simple until they’re given it.
• There’s a difference between being ready and being willing.
• There’s always a moment where you decide whether to follow through or let it sit there unfinished.
• No one ever volunteers to cook, but everyone has opinions once you start.
• If it feels like a bad idea early on, it usually turns into a better story later.
• You can tell who trusts you by who stops asking questions.
• Fresh things at the end fix more than they should.
• There’s a difference between being careful and being late.
• People think they want control until they’re handed a knife and told to start.

More Rice Bowls and Skillet Meals

• Street Corn Chicken and Rice Bowls – elote-style, creamy, charred corn
• Greek Salmon Rice Bowls – warm rice, crisp vegetables, lemony yogurt
• Spicy Salmon Sushi Bowls – crispy rice, fresh vegetables, creamy heat
• Stovetop Chicken and Rice – one pan, bold flavor, no extra steps

This post may contain affiliate links. Please read my disclosure policy.

Print Recipe

5 from 1 vote

Pineapple Chicken and Coconut Rice

Pineapple chicken and rice made with coconut rice instead of plain, then finished in the pan with chicken, pineapple, and a savory curry-forward sauce.

Prep Time35 minutes mins

Cook Time30 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Dinner, Main Course

Cuisine: Asian-inspired

Keyword: coconut rice fried rice, pineapple chicken and rice, pineapple fried rice, Thai pineapple fried rice

Servings: 6 to 8

Calories: 520kcal

Author: Cathy Pollak

Equipment

• Saucepan (medium) For cooking the coconut rice.
• large skillet or wok. For stir-frying.

Ingredients

Coconut Rice:

• 1½ cups (285 g) dry jasmine rice
• 1 cup (240 ml) water
• ¾ cup (180 ml) full-fat coconut milk

Chicken and Rice:

• 1-1½ lbs (454-680 g) skinless, boneless chicken thighs or breasts
• 4 tsps (20 ml) low sodium soy sauce
• ½ tsp (2 g) granulated sugar
• 2 tbsps (30 ml) water
• 3 tbsps (45 ml) neutral oil divided
• 3 tsps (9 g) minced garlic
• 1 medium white onion diced
• 2 large bell peppers (red, orange or yellow) diced
• 2 large eggs beaten
• 3 cups (~ 600 g) cooked coconut rice
• 1½ to 2 cups (250-330 g) pineapple cut into bite-sized pieces (If you want the pineapple use a fresh pineapple, but canned works too.
• 12-15 cherry tomatoes halved
• 1 English cucumber thinly sliced

Sauce:

• 2 tbsps (30 ml) oyster sauce
• 4 tbsps (60 ml) fish sauce
• 4 tsps (20 ml) low sodium soy sauce
• 2 tbsps (25 g) granulated sugar
• 1½ tsps (3 g) curry powder
• ½ tsp (1 g) black pepper
• ¼ tsp (1 g) kosher salt optional

Garnish: (optional)

• 1 bunch green onions thinly sliced
• ¼ cup (20 g) shredded coconut (you can decide if want sweetened or unsweetened)
• ⅓ cup (40 g) roasted salted cashews or peanuts, chopped

Instructions

• In a medium bowl, combine the chicken with soy sauce, sugar, and water. Toss to coat and let it sit for at least 15 minutes while preparing the remaining ingredients.
  1-1½ lbs (454-680 g) skinless, boneless chicken thighs or breasts, 4 tsps (20 ml) low sodium soy sauce, ½ tsp (2 g) granulated sugar, 2 tbsps (30 ml) water
• Cook the jasmine rice with water and coconut milk according to package directions, replacing part of the water with coconut milk. Fluff the rice and set aside. You will need 3 cups (about 600 g) for this recipe.
  1½ cups (285 g) dry jasmine rice, 1 cup (240 ml) water, ¾ cup (180 ml) full-fat coconut milk
• Prepare all vegetables and pineapple (if you're making a pineapple bowl) before starting the stir-fry so everything is ready to go.
• Heat 2 tablespoons (30 ml) of oil in a large skillet or wok over medium-high heat. Add the minced garlic and cook for 15 to 30 seconds until fragrant. Add the diced onion and cook for 2 to 3 minutes until softened. Add the bell peppers and cook for another 2 to 3 minutes until just tender.
  3 tbsps (45 ml) neutral oil, 1 medium white onion, 3 tsps (9 g) minced garlic, 2 large bell peppers (red, orange or yellow)
• Push the vegetables to the edges of the pan. Add the remaining 1 tablespoon (15 ml) of oil to the center, then pour in the beaten eggs. Cook, stirring, until fully set, then mix the eggs into the vegetables. Transfer everything to a bowl and set aside.
  2 large eggs
• Add the marinated chicken to the same pan. Cook over medium-high heat, stirring frequently, until the chicken is fully cooked and no longer pink.
• Return the vegetable and egg mixture to the pan along with the cooked coconut rice. Stir to combine.
  3 cups (~ 600 g) cooked coconut rice
• In a small bowl, whisk together the oyster sauce, fish sauce, soy sauce, sugar, curry powder, black pepper, and salt if using. Pour the sauce over the rice mixture and stir until evenly coated.
  2 tbsps (30 ml) oyster sauce, 4 tbsps (60 ml) fish sauce, 4 tsps (20 ml) low sodium soy sauce, 2 tbsps (25 g) granulated sugar, 1½ tsps (3 g) curry powder, ½ tsp (1 g) black pepper, ¼ tsp (1 g) kosher salt
• Add the pineapple and continue cooking for 3 to 5 minutes, stirring occasionally, until the rice is heated through and lightly caramelized in spots.
  1½ to 2 cups (250-330 g) pineapple
• Add the cherry tomatoes and sliced cucumber. Stir gently and cook just until they are slightly warmed but still fresh.
  12-15 cherry tomatoes, 1 English cucumber
• Remove from heat and garnish with green onions, shredded coconut, and chopped nuts if desired. Serve warm.
  1 bunch green onions, ¼ cup (20 g) shredded coconut, ⅓ cup (40 g) roasted salted cashews

Notes

• Day-old rice can be used, but coconut rice gives a different result and is recommended for this recipe.
• Add pineapple toward the end to keep it from breaking down.
• Taste before adding extra salt, as the sauces already contain sodium.
• This dish is best served warm and fresh from the pan.

 

 

If you’re making these Pineapple Chicken and Coconut Rice, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

 

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

 

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Nutrition Facts

Pineapple Chicken and Coconut Rice

Amount Per Serving (350 g)

Calories 520 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 8g50%

Polyunsaturated Fat 3g

Monounsaturated Fat 9g

Cholesterol 115mg38%

Sodium 980mg43%

Potassium 620mg18%

Carbohydrates 52g17%

Fiber 3g13%

Sugar 14g16%

Protein 28g56%

Vitamin A 2200IU44%

Vitamin C 75mg91%

Calcium 60mg6%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Have you made this Pineapple Chicken and Coconut Rice? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.