Pineapple Chicken with Coconut Rice
Flavorful marinated chicken, creamy avocado, and sweet, juicy pineapple come together for a fresh, nutritious spin on a family favorite.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at schnucks.com.
Cooking tools:
- Instant-read thermometer
- Grater
- Stove
- Mixing bowl
- Pot
- Skillet
- Refrigerator
- Chef's knife
- Cutting board
- Colander
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spatula
- Plate
- Serving platter
Ingredients
- 6 tbsp. pineapple juice, divided
- 3 tbsp. low-sodium soy sauce
- 2 tbsp. brown sugar
- 2 shallots
- 3 tsp. grated fresh ginger, divided
- 3 tsp. minced garlic, divided
- 4 medium skinless, boneless chicken breasts
- 2 cups pineapple, cut into 1-inch chunks
- 1 avocado, coarsely chopped
- 1 jalapeño, thinly sliced
- 1/4 cup fresh mint leaves, divided
- 1 (14 oz.) can lite coconut milk
- 1 cup brown rice, rinsed and drained
- 2 tbsp. unsweetened coconut flakes
- 1 tbsp. vegetable oil
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