Tropical Coconut-Curry Chicken Thighs with Pineapple Coconut Rice

Experience a tropical escape with these Coconut-Curry Chicken Thighs, perfectly paired with the sweetness of Pineapple Coconut Rice. This dish is a celebration of bold flavors and aromatic spices, making it a standout for any dinner occasion.

The chicken thighs are marinated in a creamy coconut curry sauce that infuses them with rich flavors, while the pineapple coconut rice brings a delightful sweetness and texture to each bite. Together, they create a harmonious balance that is both satisfying and exotic.

Tropical Coconut-Curry Chicken Thighs with Pineapple Coconut Rice

Serves: 4-6 Prep Time: 15 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 520 calories 30g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 4 large chicken thighs, bone-in and skin-on
• 1 can (14 oz) coconut milk
• 2 tablespoons red curry paste
• 1 teaspoon ground turmeric
• 1 tablespoon fish sauce (optional)
• 1 tablespoon lime juice
• 1 tablespoon brown sugar
• Salt and pepper to taste
• 1 cup jasmine rice
• 1 cup pineapple chunks (fresh or canned)
• 1 cup water
• 1/2 cup shredded coconut, toasted
• Fresh cilantro for garnish

Instructions

1. In a large bowl, combine coconut milk, red curry paste, turmeric, fish sauce, lime juice, brown sugar, salt, and pepper. Mix well.
2. Add chicken thighs to the marinade, ensuring they are fully coated. Let them marinate for at least 30 minutes or up to overnight in the refrigerator.
3. In a medium saucepan, combine jasmine rice, pineapple chunks, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender and water is absorbed.
4. While the rice cooks, heat a skillet over medium heat. Add marinated chicken thighs skin-side down and cook for about 5-6 minutes until golden brown. Flip and cook for an additional 5-6 minutes.
5. Reduce heat to low and pour remaining marinade over the chicken. Cover and simmer for 15-20 minutes until chicken is cooked through and reaches an internal temperature of 165°F.
6. Fluff the rice with a fork and stir in toasted coconut. Serve the chicken over a bed of pineapple coconut rice and garnish with fresh cilantro. Enjoy!

Notes

Tip: For additional flavor, marinate the chicken thighs overnight.

For extra flavor, consider grilling the chicken thighs instead of pan-searing them. This adds a lovely char that enhances the overall taste. If you’re looking for a lighter option, you can substitute chicken thighs with chicken breasts, although cooking times may vary.

Leftover rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it gently in the microwave or on the stovetop with a splash of water to restore moisture. This dish is also wonderful for meal prep; simply assemble the rice and chicken in individual containers for easy lunches throughout the week.