Prep Time: 20 minutes | Cook Time: 10 minutes
Total Time: 30 minutes | Servings: 6
Ingredients
For the Chicken:
680 g boneless, skinless chicken breasts, cut into small cubes
اضافة اعلان
⅓ cup low-sodium soy sauce
⅓ cup pineapple juice
2 tbsp brown sugar
2 tbsp ketchup
1 shallot, minced
4 garlic cloves, minced
1 tbsp grated ginger
A pinch of crushed red pepper flakes
2 tbsp sesame oil or extra-virgin olive oil
¼ cup fresh cilantro, chopped
Pineapple Salsa:
2 cups fresh pineapple, diced
½ small shallot, finely chopped
1 jalapeño, seeded (optional), finely chopped
Juice of 1 lime
2 tbsp fresh thyme leaves
1 avocado, diced
Instructions
In a glass jar, whisk together soy sauce, pineapple juice, brown sugar, ketchup, shallot, garlic, ginger, and red pepper flakes.
Pour one-third of the mixture over the chicken and marinate for 15 minutes, or overnight in the fridge.
Prepare the pineapple salsa by mixing all salsa ingredients in a medium bowl.
Heat oil in a large skillet over medium-high heat.
Add the chicken and cook for about 5 minutes, until cooked through and golden on both sides.
Reduce the heat and pour in the remaining soy mixture.
Simmer until the sauce thickens, coats the chicken, and begins to caramelize, about 5 minutes.
Remove from heat and stir in cilantro.
Serve the chicken over coconut rice, topped with pineapple salsa.
Add avocado cubes and extra lime juice, if desired.
Coconut Rice
In a medium saucepan, combine 1 can (400 ml) coconut milk with ½ cup water.
Bring to a gentle boil, then add 1 cup basmati rice and a pinch of salt.
Stir, cover, and reduce the heat to the lowest setting.
Cook for 10 minutes, then turn off the heat and let sit, covered, for 15–20 minutes without lifting the lid.
Fluff with a fork before serving.
