Pineapple Chicken

Monday, December 20, 2021

I actually really liked the chicken, but the coconut rice left me...meh.  I would definitely make this again when I have fresh pineapple on hand.

Pineapple Chicken

prep time:30    

cook time:30

total time:


  • 1 1/2 pounds boneless skinless chicken breasts, cut into bite size pieces
  • 1 shallot, chopped
  • 4 cloves garlic, chopped
  • 1 tablespoon grated ginger
  • 1/4 cup chopped cilantro
  • 1/3 cup low-sodium soy sauce
  • 1/3 cup pineapple juice
  • 2 tablespoons brown sugar
  • 2 tablespoons ketchup
  • 1 pinch red pepper flakes
  • 2 tablespoons sesame oil, or extra virgin olive oil
  • Pineapple Salsa
  • 2 cups fresh pineapple chunks
  • 1/2 small shallot, finely chopped
  • 1 jalapeƱo, seeded (if desired) and chopped
  • juice of 1 lime
  • 2 tablespoons fresh thyme leaves
  • 1 avocado, diced


  1. In something with a lid that you can shake, like a jar, add the soy sauce, pineapple juice, brown sugar, ketchup, shallots, garlic, ginger and the chili flakes.  Shake vigorously to combine.  Pour 1/3 of the sauce into a Ziploc baggie with the chicken to marinate - preferably overnight but even an hour will do.  (I mean, who plans for an overnight marinade?)


    Make the salsa, mix together and set aside.


    In a large skillet over medium high heat, add the chicken, and cook for at least 8 minutes, stirring a few times to make sure it's evenly cooking.  Then add the rest of the reserved marinade.  Continue to cook until the sauce reduces are starts glazing and caramelizing on the chicken.  When it's a smidge bit ready to look like it's getting caramelized, go ahead and remove from the heat and add the cilantro.


    Garnish with more cilantro and diced avocado

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