Pineapple-Adobo Chicken with Coconut Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs braised in a sweet-sour vinegar-soy sauce with fresh pineapple, served over fragrant coconut rice. This filipino-inspired filipino ready in about 65 minutes pairs chicken thighs, coconut milk, diced pineapple for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.1 (14 ratings) Prep: 20 min Cook: 45 min Serves 4 Filipino cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat chicken thighs dry with paper towels and season with 1 tsp salt. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat, then sear chicken for 3 minutes per side until golden brown.
  2. Step 2: Add minced garlic to the skillet and cook for 1 minute until fragrant. Stir in soy sauce, vinegar, and diced pineapple, then pour in coconut milk.
  3. Step 3: Bring to a gentle simmer, cover, and cook for 25 minutes until chicken is tender. Uncover and simmer for 5 more minutes to thicken sauce.
  4. Step 4: While chicken simmers, combine brown rice, water, and 1/2 tsp salt in a pot. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes until rice is fluffy.
  5. Step 5: Fluff rice with a fork, stir in 1 tbsp coconut milk, and top with fresh green onions. Serve chicken with rice and spooned sauce.

Frequently asked questions

How long does Pineapple-Adobo Chicken with Coconut Rice take to make?

Total time is about 65 minutes (20 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pineapple-Adobo Chicken with Coconut Rice?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in Pineapple-Adobo Chicken with Coconut Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pineapple-Adobo Chicken with Coconut Rice for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pineapple-Adobo Chicken with Coconut Rice?

Filipino filipino like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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