Coconut Pineapple Chicken Bowls (Printable)

Tender chicken with pineapple, coconut-infused rice, fresh herbs, and tangy sauce in vibrant bowls.

# What You’ll Need:

→ Coconut Rice

01 - 1 cup jasmine rice
02 - 1 cup unsweetened coconut milk
03 - 1 cup water
04 - 1/2 teaspoon salt

→ Chicken

05 - 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
06 - 2 tablespoons soy sauce
07 - 1 tablespoon fresh lime juice
08 - 1 tablespoon honey
09 - 1 tablespoon olive oil
10 - 2 cloves garlic, minced
11 - 1 teaspoon fresh ginger, grated
12 - 1/4 teaspoon black pepper

→ Pineapple & Vegetables

13 - 1 1/2 cups fresh pineapple, diced
14 - 1 red bell pepper, sliced
15 - 1 cup snap peas, trimmed
16 - 2 green onions, sliced

→ Garnish

17 - 1/4 cup fresh cilantro, chopped
18 - 1 tablespoon toasted shredded coconut
19 - 1 lime, cut into wedges

# How To Make:

01 - Rinse jasmine rice under cold water until water runs clear. In a medium saucepan, combine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
02 - In a bowl, whisk together soy sauce, lime juice, honey, olive oil, minced garlic, grated ginger, and black pepper. Add chicken pieces and toss to coat evenly. Let marinate for at least 10 minutes while rice cooks.
03 - Heat a large skillet or wok over medium-high heat. Add marinated chicken, discarding excess marinade, and cook for 5-6 minutes, stirring occasionally, until browned and cooked through. Transfer to a plate and set aside.
04 - In the same skillet, add a splash of oil if needed. Add red bell pepper and snap peas; sauté for 2-3 minutes until just tender. Stir in diced pineapple and cook for another 2 minutes to heat through.
05 - Divide coconut rice among four bowls. Top each bowl with sautéed vegetables and pineapple, then add cooked chicken on top.
06 - Garnish each bowl with sliced green onions, fresh cilantro, toasted shredded coconut, and lime wedges. Serve immediately.

# Top Tips:

01 -
  • It comes together in under 45 minutes, which means you're eating something restaurant-quality without the delivery wait or the guilt.
  • The combination of sweet pineapple, savory chicken, and creamy coconut rice feels indulgent but is actually light enough to not weigh you down.
  • Everything happens in one skillet after the rice is done, so cleanup won't steal your evening.
02 -
  • Don't skip the resting time after the rice is done cooking—those 5 minutes let the grains set properly instead of turning into porridge when you fluff them.
  • If your chicken is cooking too fast but isn't brown, your heat is too high; medium-high is the sweet spot where it gets color without drying out inside.
03 -
  • Toast your own shredded coconut in a dry skillet for 2 to 3 minutes before garnishing—the aroma alone will make you feel like you've elevated your game.
  • If you're meal prepping, cook the rice and chicken ahead, then store them separately and assemble the bowls with fresh vegetables and garnish when you're ready to eat.
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