Ingredients
Scale
- 4 boneless, skinless chicken thighs (you can substitute with chicken breasts if preferred)
- 1 cup jasmine rice (long grain rice works too)
- 1 cup coconut milk (full-fat for creaminess, or light coconut milk for a lighter option)
- 1 cup water
- 1 cup fresh pineapple chunks (canned pineapple in juice can be used in a pinch)
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 1 tablespoon vegetable oil or coconut oil
- 1/2 teaspoon crushed red pepper flakes (optional for a little heat)
- Salt and black pepper to taste
- Fresh cilantro or green onions for garnish
Instructions
- Start by rinsing the jasmine rice under cold water until the water runs clear—this helps keep the rice fluffy. In a medium saucepan, combine the rinsed rice, coconut milk, and water. Add a pinch of salt. Bring to a gentle boil over medium heat.
- Once boiling, reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it rest covered for 10 minutes. Fluff with a fork before serving.
- While the rice is cooking, prepare the chicken marinade. In a bowl, whisk together soy sauce, brown sugar, minced garlic, grated ginger, and red pepper flakes if using. I always think of Mama Lou’s secret touch when adding a bit of sweetness to balance savory flavors.
- Place the chicken thighs in the marinade and let sit for at least 20 minutes. If you have more time, marinate for up to 2 hours in the fridge to deepen the flavor.
- Heat the oil in a large skillet over medium-high heat. Add the marinated chicken thighs, reserving the marinade, and cook for about 5-7 minutes on each side until golden brown and cooked through. The smell of caramelizing brown sugar mixed with garlic always takes me back to those moments cooking with Ouma, who loved to sneak tastes when she thought I wasn’t looking.
- Add the pineapple chunks and reserved marinade to the skillet. Cook for another 3-4 minutes, stirring occasionally, until the pineapple is heated through and the sauce thickens slightly. You want the sauce to be glossy and coat the chicken beautifully.
- Season with salt and pepper to taste. Garnish with fresh cilantro or green onions just before serving to add a pop of color and freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International