30 minute pineapple chicken with coconut rice from Half Baked Harvest by Tieghan Gerard

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Notes about this recipe

  • Eat Your Books

    Can substitute extra virgin olive oil for sesame oil.

  • anya_sf on December 31, 2023

    I made coconut (jasmine) rice in the rice cooker. Added cooked broccoli florets and edamame to the chicken, along with the rest of the sauce, which I thickened with cornstarch. In the salsa, I used 2 avocados and cilantro instead of thyme. My family enjoyed this a lot.

  • Barb_N on August 06, 2022

    This was a winner! I’m already planning to make it again. I made some changes- I subbed EVOO as suggested. I don’t like sesame oil and didn’t want it to overpower the other flavors. I doubled the pineapple juice and subbed gochujang for the red pepper flakes, which I didn’t think would blend into the sauce. I doubled the marinade and split it, serving the rest over roasted eggplant and the rice. I mixed the avocado into the salsa and used cilantro throughout, skipping the thyme. I think this will go into my ‘serve to guests’ repertoire.

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