Stir-Fried Chicken and Pineapple with Coconut Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant stir-fry of chicken and pineapple served over fragrant coconut rice, with a hint of garlic and ginger for depth. This filipino-inspired asian ready in about 35 minutes pairs chicken thighs, pineapple, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 Filipino cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cook 1 cup jasmine rice according to package instructions. While rice cooks, slice 12 oz chicken thighs into 1-inch pieces. In a small bowl, mix 2 tbsp soy sauce and 1 tbsp sesame oil for the marinade.
  2. Step 2: Heat a large skillet over medium-high heat. Add 12 oz chicken pieces and cook for 6-8 minutes until golden brown on all sides. Remove chicken from skillet and set aside.
  3. Step 3: Add 3 minced garlic cloves and 1 tbsp minced ginger to the skillet, sautéing for 1 minute until fragrant. Stir in 1 cup diced pineapple and cook for 2 minutes until slightly softened.
  4. Step 4: Return chicken to the skillet, add 1/2 cup coconut milk, and simmer for 5 minutes until chicken is cooked through. Stir in 1/4 cup chopped green onions, then serve over cooked jasmine rice.

Frequently asked questions

How long does Stir-Fried Chicken and Pineapple with Coconut Rice take to make?

Total time is about 35 minutes (20 min prep + 15 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 Stir-Fried Chicken and Pineapple 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 Stir-Fried Chicken and Pineapple 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 Stir-Fried Chicken and Pineapple 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 Stir-Fried Chicken and Pineapple with Coconut Rice?

Filipino asian 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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