Thai Coconut Chicken with Pineapple Salsa

Prep Time:
25 mins
Total Time:
35 mins

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.


  • 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

  • cup chopped scallions

  • 1 Thai chile, thinly sliced crosswise

  • 2 cups cooked rice (preferably sticky), for serving


  1. 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.

  2. Stir together remaining pineapple, scallions, and chile in a bowl. Serve chicken with sticky rice and pineapple salsa.

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