Wok-Sear Chicken with Coconut Rice and Pineapple

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken thighs seared in a wok with aromatic coconut rice and sweet pineapple chunks for a vibrant, tropical flavor profile. This Asian recipe, 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.

Prep: 20 min Cook: 25 min Serves 4 Asian cuisine 520 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Serve immediately over 2 cups coconut rice, spooning the sauce and pineapple over the top.

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