Ingredients
Scale
- 1½ lbs (680g) boneless, skinless chicken thighs or breasts, cut into 1” pieces
- 1 tbsp olive oil or coconut oil
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 1½ cups long-grain white rice (or jasmine rice)
- 1 (13.5 oz) can coconut milk (full-fat for creaminess)
- 1 cup chicken broth
- 1½ cups crushed pineapple, drained (reserve 2 tbsp juice)
- 1 tbsp soy sauce or tamari
- 1 tsp ground ginger (or 1 tbsp fresh grated)
- Zest and juice of 1 lime
- Salt & black pepper to taste
- Optional garnish: chopped cilantro, sliced green onions, toasted coconut flakes
Instructions
- Sear chicken: Heat oil in a large skillet or Dutch oven over medium-high heat. Season chicken with salt and pepper. Brown on all sides (3–4 min); remove and set aside.
- Sauté veggies: In same pot, add onion and bell pepper. Cook 4–5 minutes until softened. Stir in garlic; cook 30 seconds more.
- Toast rice: Add rice; stir 1–2 minutes to lightly toast grains.
- Deglaze & simmer: Pour in coconut milk, broth, reserved pineapple juice, soy sauce, ginger, lime zest, and lime juice. Stir well, scraping up browned bits.
- Add chicken & pineapple: Return chicken to pot. Stir in drained pineapple.
- Cook: Bring to a boil. Reduce heat to low, cover, and simmer 18–20 minutes, until rice is tender and liquid is absorbed.
- Rest & fluff: Remove from heat. Let sit covered 5 minutes. Fluff with fork.
- Garnish with cilantro, green onions, or coconut flakes before serving.
💡 Pro Tips:
– Use chicken thighs for extra juiciness—they stay tender during simmering.
– For spicy kick, add ½ tsp red pepper flakes or a diced jalapeño with the veggies.
– Make it gluten-free: Use tamari instead of soy sauce.
Prep Time & Nutrition (per serving, serves 4):
Prep Time: 10 min | Cook Time: 30 min | Total Time: 40 min
Servings: 4 | Calories: 520 | Net Carbs: 42g | Fats: 26g | Protein: 32g
Servings: 4 | Calories: 520 | Net Carbs: 42g | Fats: 26g | Protein: 32g