Spicy Pineapple-Glazed Baked Chicken with Coconut Rice
This unique baked chicken recipe features a spicy pineapple glaze that balances sweetness and heat, served over fragrant coconut rice. Perfect for busy weeknight dinners, it brings a tropical twist to your table!
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Preheat your oven to 400°F (200°C). In a small bowl, mix together the pineapple juice, soy sauce, sriracha, honey, and minced garlic to create the glaze.
Place the chicken thighs in a baking dish and pour the glaze over them, ensuring they are well coated.
Bake the chicken in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (75°C).
While the chicken is baking, rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, coconut milk, water, and a pinch of salt.
Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Once the rice is cooked, fluff it with a fork and let it sit covered for an additional 5 minutes.
Remove the chicken from the oven and let it rest for 5 minutes before serving. Serve the spicy pineapple-glazed chicken over a bed of coconut rice, garnished with chopped green onions and sesame seeds for added flavor and presentation.
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