Description
A tropical twist on comfort food—this dish combines tender chicken coated in glossy homemade teriyaki sauce, sweet roasted pineapple, and fragrant coconut rice. The balance of sweet, savory, and tangy flavors makes it a weeknight winner or meal prep favorite.
Ingredients
Chicken & Sauce:
1 lb boneless, skinless chicken thighs or breasts
1 tbsp olive oil
1/4 cup low-sodium soy sauce
2 tbsp honey or brown sugar
2 tbsp rice vinegar
1 tbsp fresh ginger, grated
2 cloves garlic, minced
1 tbsp cornstarch mixed with 2 tbsp water (slurry)
Coconut Rice:
1 cup jasmine rice, rinsed
1 cup coconut milk (unsweetened)
1 cup water
1/2 tsp salt
Roasted Pineapple:
2 cups fresh pineapple chunks
1 tsp olive oil
Optional Veggie Add-ins:
1 cup snap peas
1 red bell pepper, sliced
Instructions
Cook coconut rice – In a pot, combine rice, coconut milk, water, and salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Let sit 5 minutes before fluffing.
Roast pineapple – Toss pineapple with olive oil. Roast at 425°F (220°C) for 12–15 minutes until caramelized.
Cook chicken – Heat olive oil in a skillet. Add chicken and cook 5–6 minutes per side until fully cooked. Remove and slice.
Make teriyaki sauce – In the same pan, whisk soy sauce, honey, vinegar, ginger, and garlic. Simmer 2 minutes. Stir in cornstarch slurry and cook until thickened.
Assemble – Serve coconut rice topped with chicken, roasted pineapple, and veggies if using. Drizzle with teriyaki sauce.
Meal Prep Tip: Keep sauce in a separate container to drizzle just before reheating—this keeps it glossy and fresh.
Fun Twist: Add sautéed snap peas and red bell pepper for a pop of color and crunch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 460 / serving
- Sugar: 22g / serving
- Sodium: 720mg/ serving
- Fat: 13g / serving
- Fiber: 3g / serving
- Protein: 28g / serving