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–+ servings

Pineapple Coconut Chicken and Rice

This Pineapple Coconut Chicken and Rice is an easy one-pan dinner made with juicy chicken, fragrant jasmine rice, creamy coconut milk, sweet pineapple, colorful peppers, fresh ginger, garlic, and lime. Everything cooks together in one skillet for a flavorful tropical-inspired meal that's creamy, comforting, and perfect for an easy weeknight dinner.
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Course: dinner, Main Course, One Pan Meals
Cuisine: Asian-inspired, Fusion
Keyword: asian fusion chicken recipe, asian inspired chicken and rice, creamy coconut chicken and rice casserole, easy coconut chicken and rice, easy weeknight dinner recipe, one pan chicken and rice recipe, tropical chicken and rice
Prep Time: 15 minutes
Cook Time: 35 minutes
Resting Time: 10 minutes
Total Time: 1 hour
Servings: 6 servings

Ingredients 

Chicken

  • 4-6 boneless skinless chicken breasts
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground coriander

Rice and Sauce

  • 3 tablespoons extra virgin olive oil divided
  • 4 garlic cloves minced
  • 3 teaspoons fresh ginger minced
  • ½ red onion diced
  • 2 red bell peppers diced
  • 2 tablespoons minced jalapeño optional
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon ground coriander
  • Pinch kosher salt
  • Pinch black pepper
  • 2 (14-ounce) cans full-fat coconut milk
  • ½ cup chicken broth or water
  • 1 tablespoon soy sauce
  • 1 cup canned crushed pineapple
  • 1½ cups uncooked jasmine rice
  • Juice of 1 lime

For Garnishing

  • 1 tbsp sliced scallions
  • lime wedges

Instructions

  • In a small bowl, combine the kosher salt, black pepper, smoked paprika, and coriander. Season the chicken breasts evenly on all sides.
  • Heat 2 tablespoons olive oil in a large deep skillet or sauté pan over medium heat.
  • Add the chicken breasts and cook for about 3–4 minutes per side, just until golden brown. The chicken does not need to cook through at this point. Remove the chicken from the skillet and set aside.
  • Add the remaining 1 tablespoon olive oil to the skillet.
  • Add the garlic, ginger, red onion, red bell peppers, jalapeño, smoked paprika, coriander, salt, and pepper. Cook for 3–4 minutes, stirring occasionally, until the vegetables begin to soften.
  • Add the uncooked jasmine rice and stir continuously for 2–3 minutes to lightly toast the rice.
  • Pour in the coconut milk, chicken broth, soy sauce, crushed pineapple, and lime juice. Stir well to combine.
  • Bring the mixture to a gentle boil.
  • Return the seared chicken breasts back into the skillet.
  • Reduce the heat to low and cover the skillet tightly. Simmer for 18–22 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F.
  • Remove the skillet from the heat and let it rest, covered, for 10 minutes.
  • Remove the lid and gently fluff the rice with a fork.
  • Garnish with sliced scallions and serve with lime wedges, if desired.