Sweet & savory balance from coconut milk and pineapple

Crispy, well-seasoned chicken with minimal spices

One main + one pot rice for easy cleanup

Ready in 30 minutes

Easy to customize with heat, citrus, or veggies

Instructions

Step 1: Start the coconut pineapple rice
In a medium saucepan, add the rice, coconut milk, water, diced pineapple, and a pinch of salt.
Stir once, bring to a boil over medium-high heat, then reduce heat to low.
Cover and cook for 15 minutes, or until the liquid is absorbed and the rice is tender.
Turn off heat and let the rice sit covered for 5 minutes before fluffing.

Step 2: Season the chicken
While the rice cooks, pat the chicken strips dry with paper towels.
Season evenly with allspice, salt, and black pepper. Toss to coat well.

Step 3: Cook the crispy chicken
Heat oil in a large skillet over medium-high heat.
Add the chicken in a single layer (do not overcrowd).
Cook for 6–7 minutes, turning occasionally, until golden brown and crisp on the outside and fully cooked through.

Remove from heat and let rest briefly to retain juiciness.

Step 4: Serve
Fluff the coconut pineapple rice with a fork.
Spoon the rice onto plates and top with the crispy chicken. Serve warm.

Tips for Best Results
Patting the chicken dry helps it crisp instead of steam.

Avoid stirring the rice too much while cooking to keep it fluffy.

If rice finishes early, keep it covered to stay warm.

Taste before serving and adjust salt if needed.

Variations & Add-Ons
Fresh lime juice over the rice for brightness

Jalapeños or chili flakes for heat

Cabbage slaw or sautéed greens on the side

Swap protein: shrimp (cook 2–3 minutes per side), tofu, or turkey

Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 3 days.

Reheat: Microwave with a splash of water or coconut milk to loosen the rice.