Pineapple Chicken with Coconut Rice

Asian inspired dinner made with sweet and tangy flavours that combine to make an absolutely mouthwatering combination! Coconut rice stems from Thai roots, while the pineapple chicken is a Chinese play on sweet and sour sauce.

Course Main Course

Cuisine Chinese, Thai

Keyword Asian food, chicken breast, coconut rice, dinner, pineapple, pineapple chicken, sweet, sweet and sour, tangy

Prep Time 2 hours

Cook Time 30 minutes

Total Time 2 hours 30 minutes

Servings 5

Author Fiona Lau

Ingredients

Coconut Rice

4 cups made coconut rice, see recipe on Coconut Rice page See below link.

Chicken

2 large chicken breasts cut into 1/2" pieces
2 tbsp low sodium soy sauce
1 tsp sesame oil
1 egg, mixed
1/4 tsp pepper
3 tbsp flour
3 tbsp cornstarch
vegetable or canola oil for frying
1 1/2 cups mixed vegetables Peppers, carrots, onion, peas, corn, squash, celery are all great vegetables to add in!

Pineapple Sauce

1 cup pineapple chunks
1 cup pineapple juice
1/4 cup brown sugar
1 tbsp cornstarch Added together with water to make thickening agent
1 tbsp water
1 tbsp low sodium soy sauce

Instructions

In a medium bowl, place cut chicken breast pieces. Add soy sauce, sesame oil, pepper and egg. Let marinate in fridge for at least 2 hours - I leave the cover off as the fridge helps to dry it out/congeal but you are welcome to cover it if you think your meat needs extra moisture. It already comes out pretty moist!
After the two hours, take the chicken out of the fridge. Add flour and cornstarch to chicken to create a thick batter. Personally, I dip the chicken pieces with the marinade into the mixed flour and cornstarch. At the same time, heat oil in dutch oven or large frying pan with high sides on medium high heat. Add chicken and fry until chicken is browned, turning if necessary. Remove chicken from oil onto plate lined with paper towels.
Lightly steam, quick fry, or boil the vegetables you want to use. Put aside.

Sauce

In a medium saucepan, combine pineapples and pineapple juice. Bring to a boil then add brown sugar and soy sauce, and simmer for 5 minutes. At the same time, in a small bowl or mixing cup, mix cornstarch and water into a paste. Pour into sauce and stir until thick enough to coat a spoon. Pour chicken pieces into saucepan and mix until thoroughly coated. Toss in the vegetables and place over a bed of regular or coconut rice!

Recipe Notes

Dutch oven can be any size - high walls are best. Good options are cast iron enamel like this one.
Check out the Coconut Rice recipe here!