Wok-Sear Chicken with Coconut Rice and Pineapple
Tender chicken thighs seared in a wok with aromatic coconut rice and sweet pineapple chunks for a vibrant, tropical flavor profile. This asian-inspired asian ready in about 45 minutes pairs bone-in chicken thighs, coconut milk, pineapple chunks 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs bone-in chicken thighs
- 1/2 cup coconut milk
- 1/2 cup pineapple chunks
- 2 cups coconut rice
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 cloves, minced garlic
- 1 tsp, grated ginger
- 1 tsp sesame oil
Instructions
- Step 1: Pat 1.5 lbs bone-in chicken thighs dry with paper towels and season evenly with 2 tbsp soy sauce and 1 tbsp rice vinegar. Let marinate for 15 minutes.
- Step 2: Heat 1 tsp sesame oil in a large wok over medium-high heat. Add 2 minced garlic cloves and 1 tsp grated ginger, stirring for 30 seconds until fragrant but not browned.
- Step 3: Add chicken thighs skin-side down, pressing gently to ensure even contact. Sear for 5 minutes without moving until golden brown, then flip and cook another 8 minutes until internal temperature reaches 165°F.
- Step 4: Pour in 1/2 cup coconut milk and 1/2 cup pineapple chunks, stirring to combine. Simmer uncovered for 5 minutes until sauce thickens slightly and chicken is fully cooked.
- Step 5: Serve immediately over 2 cups coconut rice, spooning the sauce and pineapple over the top.
Frequently asked questions
How long does Wok-Sear Chicken with Coconut Rice and Pineapple take to make?
Total time is about 45 minutes (20 min prep + 25 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 Wok-Sear Chicken with Coconut Rice and Pineapple?
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 bone-in chicken thighs from drying out.
Can I substitute ingredients in Wok-Sear Chicken with Coconut Rice and Pineapple?
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 Wok-Sear Chicken with Coconut Rice and Pineapple 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 Wok-Sear Chicken with Coconut Rice and Pineapple?
Asian 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.
What others are saying
- ★★★★★
Loved it! So easy and delicious. The wok-sear chicken was crispy and the coconut rice was a hit.
- ★★★★★
The flavors were perfect! My family loved the coconut rice with the pineapple. Will make again.
- ★★★★☆
Great recipe, but the chicken was a bit bland. Next time I'll add more spice.
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