Teriyaki chicken in a pineapple with foolproof coconut rice

I love this dish for the flavours and appearance. This is perfect for a dinner party as it looks fancy but is really simple to make. You can add some pineapple chunks to the teriyaki chicken for some added sweetness.

I have always been experimenting on recipes to make the perfect rice- do you boil it? do you steam it? do you microwave it? I finally came up with the perfect recipe for coconut rice, which works every time. It is based on the Indian rule of making rice- to measure out the volumes of rice and liquid. This recipe produces fluffy, warm coconutty rice and is the perfect compliment to the chicken.

Ingredients: (serves 6)

  • 3 whole pineapples

For the chicken: 

  • 12 chicken thighs (2 chicken thighs for each person), chopped into small pieces
  • Sesame seeds (to garnish)
  • Lime wedges (to garnish)
  • A few slices of red chilli (to garnish)
  • A few tsp cornflour

For the chicken marinade:

  • 60ml soy sauce
  • 45ml mirin sauce
  • 40g brown sugar
  • 1tsp honey
  • 4tsp teriyaki sauce (optional)
  • Juice of 1 lime
  • 3 cloves of garlic, finely chopped
  • 1 red chilli, chopped
  • Small piece of ginger, grated

Coconut rice:

  • 1 mug of rice (I usually just use the basic supermarket rice, I find that this works better than thai sticky rice)
  • 1 can of coconut milk
  • 2 mugs of water
  • Pinch of salt



  1. For the chicken, combine all the marinade ingredients in a large bowl.
  2. Put the cut chicken into the marinade. Cover with cling film and leave in the fridge for a few hours, if possible. You can do this whilst you make your rice.
  3. To cook the chicken, place some oil in a hot wok and add the chicken and all the sauce it is in, to the wok.
  4. Cook on a high heat for about 10 minutes, or until cooked and sticky.
  5. If the sauce is not thick enough, then take out a bit of the sauce into a cup and mix well with a few tsp of the cornflour. Then return this sauce into the pan, and place on high heat for a few minutes.
  6. Season with salt and pepper.

Coconut rice:

  1. Put the rice, coconut milk, water and salt into a saucepan.2016-05-05 18.41.342016-05-05 15.56.26
  2. Bring to the boil, whilst stirring.2016-05-05 16.03.43
  3. Once on the boil, reduce the heat to very low and put a lid on the saucepan.2016-05-05 16.11.06
  4. Leave to cook for about 10-12 minutes.
  5. Check if the rice is cooked. If not, then add a bit more water to the pan, and cook for a bit longer.


  1. Cut the pineapple in half lengthways.2016-05-05 16.37.232016-05-05 16.38.432016-05-05 18.43.07
  2. Get a knife and cut around the edges of the pineapple.2016-05-05 18.43.242016-05-05 18.43.41
  3. Scoop out the flesh and eat!2016-05-05 18.43.59
  4. Fill the ‘bowl’ with the teriyaki chicken and coconut rice.2016-05-05 18.44.202016-05-05 18.44.47
  5. Garnish with red chilli, lime wedges and sesame seeds.2016-05-05 18.45.44

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