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Pineapple Chicken Coconut Lime Rice

Dairy-Free Gluten-Free Serves 4


  • 1 1/2 Pounds Boneless Skinless Chicken Breast
  • 1/2 tsp Sea Salt
  • 1 tsp Dried Thyme
  • 1/8 tsp Red Pepper Flakes
  • 1 Tbsp Coconut Oil
  • 1/4 Cup Honey Dijon Mustard
  • 1 Pineapple Cubed
  • 8 Ounce Pineapple Juice
  • 1/4 Cup Honey (local)
  • 2 Garlic Cloves Minced
  • 1 Tbsp Cornstarch


  • 1 1/2 Cups Uncooked Jasmine Rice
  • 14 Ounce Coconut Milk
  • 1 Cup Water
  • 1/4 Cup Lime Juice
  • 1 tsp Coconut Sugar
  • A Pinch Sea Salt


Season the chicken with thyme, salt, and pepper; brown the chicken in coconut oil over medium heat. Combine two ounces of pineapple juice with cornstarch and set aside. In a separate bowl, combine the remaining liquid with mustard, honey, and garlic. Add mustard mixture to the pan, reduce heat, and cover.

Allow to simmer for 15 minutes and remove the chicken from the pan. Next, stir in the slurry mixture and bring to a boil for two minutes while stirring. Reduce heat and return chicken to pan, flipping it to ensure even coating. Add pineapple cubes and cover for 3-5 minutes. Serve over coconut rice.

To make coconut rice combine all wet ingredients into a pot over medium-high heat. Stir until sugar dissolves and add in rice. Let rice cook covered at medium heat for 18-20 minutes until tender. Top with lime zest and green onions.

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