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Pineapple Chicken with Cilantro, Coconut & Lime Rice

I love, love, LOVE fresh pineapple. Actually, I love anything pineapple: pineapple juice, pineapple upside down cake, pineapples on my pizza (yes, I went there!!)… it’s one of my favorite fruits, so when I find an opportunity to incorporate it into a new recipe, I get excited.

I’m not sure if you know this (I didn’t until a few days ago), but pineapple is an international symbol of hospitality, which makes me love it even more than I did before I knew that random fact. It’s true; during the colonial days, the gift of a pineapple was seen as a gesture of friendship. It was also a common housewarming gift and was given to show special appreciation for a dinner invitation.

There are many more reasons to love this super sweet, juicy fruit, but this recipe is, hands down, one of the top.

It is amazing, and the fresh pineapple salsa is a major reason why this is one of my new favorites. Not only does it add a beautiful pop of color, but there’s also something magnificent that happens when you pair fresh fruit with some jalapeño and herbs. It’s extremely simple to make, so whatever you do, don’t skip it!

About the rice…cilantro is one of those things you either love or hate. I don’t believe there are any “middle-of-the-roaders” on this herb. I fall into the first category and tend to think there can never be too much cilantro added to a dish! But, if you’re not a fan, skip it, and let the coconut and lime do the work. This rice has a hint of sweetness mixed with a hint of lime, and it’s the BEST base for this pineapple chicken recipe.

Pineapple Chicken:


  • 6 boneless, skinless chicken thighs

  • 1/3 cup pineapple juice

  • 1/3 cup braggs liquid aminos (or soy sauce)

  • 2 tablespoons brown sugar

  • 2 tablespoons ketchup

  • 1/2 tablespoon minced garlic

  • 2 tablespoons sesame oil

  • 2 tablespoons fresh cilantro, chopped


  • Combine all ingredients and pour over chicken in ziploc bag or plastic container and let marinade for a minimum of 20 minutes.

  • Pour into a skillet and cook chicken thighs over medium to medium-high heat until done, flipping once or twice while cooking (20-25 minutes).



  • 2 cups fresh pineapple, diced

  • 1-2 jalapeños, diced (to taste)

  • 2 tablespoons lime juice

  • 2 tablespoons fresh thyme leaves

  • 1/2 avocado, diced (skip if you’re not a fan)

**Mix all ingredients together in a medium sized bowl. Serve over chicken and rice.


The Galloways

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