Ingredients Meat & Poultry Chicken Chicken Thighs Thai Coconut Chicken with Pineapple Salsa 3.8 (50) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 23, 2020 Print Share Share Tweet Pin Email Photo: RYANE LIEBE Prep Time: 25 mins Total Time: 35 mins Servings: 4 In this brothy dish, the chicken thighs are partially covered by liquid and quick-braised on the stove top. It's an family-friendly dinner with a tropical personality thanks to the coconut and pineapple. Ingredients 1 ½ pounds boneless, skinless chicken thighs (about 5), cut into ½-inch-wide strips Coarse salt and freshly ground pepper 1 tablespoon peanut or safflower oil 2 tablespoons minced garlic 1 tablespoon minced peeled fresh ginger 2 teaspoons fish sauce 1 cup well-shaken coconut milk 1 ½ cups chopped fresh pineapple, divided ⅓ cup chopped scallions 1 Thai chile, thinly sliced crosswise 2 cups cooked rice (preferably sticky), for serving Directions Season chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Cook chicken, stirring occasionally, until opaque and golden brown in places, about 3 minutes. Add garlic and ginger, stir, and cook until fragrant, about 30 seconds. Add fish sauce, coconut milk, and 1/2 cup pineapple; bring to a boil. Stir, reduce heat to low, and partially cover. Simmer until chicken is cooked through, about 8 minutes. Divide chicken and sauce among serving bowls. Stir together remaining pineapple, scallions, and chile in a bowl. Serve chicken with sticky rice and pineapple salsa. Print