Pineapple Chicken and Coconut Rice

pineapple chicken and rice served in a pineapple bowl with coconut rice, chicken, and vegetables

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.

Course Dinner, Main Course

Cuisine Asian-inspired

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

Prep Time 35

Cook Time 30

Total Time 1 5

Servings 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.

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Nutrition