Sticky Pineapple Chicken with Coconut Rice
Sticky Pineapple Chicken with Coconut Rice
Ingredients
For the Chicken
- 2 pounds boneless skinless chicken thighs
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper, to 1/2 teaspoon
- 1 tablespoon olive oil
For the Sticky Pineapple Sauce
- 1 cup pineapple juice
- 1/2 cup orange juice
- 1/3 cup soy sauce
- 3 tablespoons brown sugar, to 4 tablespoons
- 3 tablespoons honey
- 3 garlic cloves, minced
- 1/2 teaspoon red pepper chili flakes
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Rum Pineapple
- 3 pineapple slices, or 1/2 cup pineapple chunks
- 1 tablespoon butter
- 1 tablespoon brown sugar, to 2 tablespoons
- 2 tablespoons Jamaican rum, optional
For the Coconut Rice
- 1 1/2 cups jasmine rice
- 1 cup coconut milk
- 1 cup water
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/4 cup fresh chopped cilantro, for garnish
Instructions
- 1
Season the chicken thighs: In a bowl, combine the boneless skinless chicken thighs with 1 teaspoon salt, 1 teaspoon paprika, 1 teaspoon garlic powder, and 1/4 to 1/2 teaspoon cayenne pepper. Mix well to ensure the chicken is evenly coated.
⏱️ 5 min
- 2
Sear the chicken: Heat 1 tablespoon of olive oil in a large skillet or pan over medium-high heat. Once hot, add the seasoned chicken thighs and sear for 4-6 minutes per side, or until deeply browned. Remove the chicken from the pan and set aside.
⏱️ 10 min
- 3
Prepare the sticky pineapple sauce: In the same pan (do not clean it, the fond adds flavor), add 1 cup pineapple juice, 1/2 cup orange juice, 1/3 cup soy sauce, 3-4 tablespoons brown sugar, 3 tablespoons honey, 3 minced garlic cloves, and 1/2 teaspoon red pepper chili flakes. Stir to combine and bring the mixture to a simmer over medium heat.
⏱️ 5 min
- 4
Thicken the sauce: In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water to create a smooth slurry. Pour the cornstarch slurry into the simmering sauce, stirring continuously. Continue to stir until the sauce thickens and becomes glossy, about 2-3 minutes.
⏱️ 3 min
- 5
Simmer the chicken in sauce: Return the seared chicken thighs to the pan with the thickened sauce. Turn the chicken to coat it thoroughly. Reduce heat to low, cover, and simmer for 10-15 minutes, or until the chicken is cooked through and tender.
⏱️ 15 min - 6
Cook the coconut rice: While the chicken simmers, rinse 1 1/2 cups jasmine rice thoroughly under cold water until the water runs clear. In a medium pot, combine the rinsed rice, 1 cup coconut milk, 1 cup water, 1 teaspoon salt, and 1 tablespoon sugar. Stir gently to combine. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all the liquid is absorbed and the rice is fluffy. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
⏱️ 25 min
- 7
Caramelize the rum pineapple: In a separate small pan, melt 1 tablespoon butter over medium heat. Add 3 pineapple slices (or 1/2 cup pineapple chunks) and sprinkle with 1-2 tablespoons brown sugar. Cook for 3-5 minutes per side, or until the pineapple is caramelized and golden brown. If using, carefully add 2 tablespoons Jamaican rum and, if desired, flambé by tilting the pan slightly to ignite the rum (exercise caution). Cook until the flame subsides and the rum has evaporated.
⏱️ 8 min
- 8
Serve: Spoon the fluffy coconut rice onto serving plates. Top with the sticky pineapple chicken and a generous portion of the caramelized rum pineapple. Garnish with fresh chopped cilantro before serving. Enjoy immediately!
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Sticky Pineapple Chicken with Coconut Rice
For the Chicken
- 2 pounds boneless skinless chicken thighs
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper, to 1/2 teaspoon
- 1 tablespoon olive oil
For the Sticky Pineapple Sauce
- 1 cup pineapple juice
- 1/2 cup orange juice
- 1/3 cup soy sauce
- 3 tablespoons brown sugar, to 4 tablespoons
- 3 tablespoons honey
- 3 garlic cloves, minced
- 1/2 teaspoon red pepper chili flakes
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Rum Pineapple
- 3 pineapple slices, or 1/2 cup pineapple chunks
- 1 tablespoon butter
- 1 tablespoon brown sugar, to 2 tablespoons
- 2 tablespoons Jamaican rum, optional
For the Coconut Rice
- 1 1/2 cups jasmine rice
- 1 cup coconut milk
- 1 cup water
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/4 cup fresh chopped cilantro, for garnish
Instructions
- 1
Season the chicken thighs: In a bowl, combine the boneless skinless chicken thighs with 1 teaspoon salt, 1 teaspoon paprika, 1 teaspoon garlic powder, and 1/4 to 1/2 teaspoon cayenne pepper. Mix well to ensure the chicken is evenly coated.
⏱️ 5 min - 2
Sear the chicken: Heat 1 tablespoon of olive oil in a large skillet or pan over medium-high heat. Once hot, add the seasoned chicken thighs and sear for 4-6 minutes per side, or until deeply browned. Remove the chicken from the pan and set aside.
⏱️ 10 min - 3
Prepare the sticky pineapple sauce: In the same pan (do not clean it, the fond adds flavor), add 1 cup pineapple juice, 1/2 cup orange juice, 1/3 cup soy sauce, 3-4 tablespoons brown sugar, 3 tablespoons honey, 3 minced garlic cloves, and 1/2 teaspoon red pepper chili flakes. Stir to combine and bring the mixture to a simmer over medium heat.
⏱️ 5 min - 4
Thicken the sauce: In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water to create a smooth slurry. Pour the cornstarch slurry into the simmering sauce, stirring continuously. Continue to stir until the sauce thickens and becomes glossy, about 2-3 minutes.
⏱️ 3 min - 5
Simmer the chicken in sauce: Return the seared chicken thighs to the pan with the thickened sauce. Turn the chicken to coat it thoroughly. Reduce heat to low, cover, and simmer for 10-15 minutes, or until the chicken is cooked through and tender.
⏱️ 15 min - 6
Cook the coconut rice: While the chicken simmers, rinse 1 1/2 cups jasmine rice thoroughly under cold water until the water runs clear. In a medium pot, combine the rinsed rice, 1 cup coconut milk, 1 cup water, 1 teaspoon salt, and 1 tablespoon sugar. Stir gently to combine. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all the liquid is absorbed and the rice is fluffy. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
⏱️ 25 min - 7
Caramelize the rum pineapple: In a separate small pan, melt 1 tablespoon butter over medium heat. Add 3 pineapple slices (or 1/2 cup pineapple chunks) and sprinkle with 1-2 tablespoons brown sugar. Cook for 3-5 minutes per side, or until the pineapple is caramelized and golden brown. If using, carefully add 2 tablespoons Jamaican rum and, if desired, flambé by tilting the pan slightly to ignite the rum (exercise caution). Cook until the flame subsides and the rum has evaporated.
⏱️ 8 min - 8
Serve: Spoon the fluffy coconut rice onto serving plates. Top with the sticky pineapple chicken and a generous portion of the caramelized rum pineapple. Garnish with fresh chopped cilantro before serving. Enjoy immediately!
⏱️ 4 min