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Thai Chicken in a bowl with rice and a grey napkin

Thai Chicken With Coconut Brown Rice

This sweet, sticky and tangy Thai chicken with roasted pineapple and coconut rice is a stunning and simple week night dinner. It's a healthy dinner brimming with fresh veggies and wholegrain brown rice. All that is ready for dinner in 60 minutes!
Course Dinner
Cuisine Thai
Keyword Chicken, Easy Chicken Dinner, Thai Chicken
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4
Calories 745kcal
Author Debs


  • 4 chicken thighs

For the marinade

  • 1/2 cup palm sugar
  • 3 Tablespoons light soy sauce
  • 5 Tablespoons toasted sesame oil divided
  • 1 teaspoon cider vinegar
  • 2 Tablespoons minced ginger
  • 2 teaspoon lemon grass paste
  • 1 clove garlic minced
  • 1/2 pineapple cored and sliced into half moons 1/4 inch thick
  • 4 red radishes thinly sliced
  • 1 carrot cut into thin ribbons *see notes
  • 1/2 cucumber thinly sliced

To serve

  • Sesame seeds
  • micro greens

For the rice

  • 1 cup brown whole grain rice
  • 2 cups coconut water
  • sea salt


  • Mix the marinade ingredients together and rub into the chicken thighs. Leave to rest for about 30 minutes.
  • Heat a large non stick skillet over a medium heat. Add 2 tablespoons of sesame oil. Remove the chicken from the marinade (reserve the marinade) and sear the chicken in the sesame oil for about 6 minutes. The chicken should be sizzling and starting to char. Turn the thighs and continue to cook the chicken for another 6-9 minutes. The chicken juices should run clear.
  • Remove the chicken to a plate and let it rest while you roast the pineapple.
  • Place the marinade in the skillet and bring it to a boil and let it thicken for 1-2 minutes. It should become the consistency of maple syrup. Add the pineapple to the pan and roast for about 2 minutes, making sure that the pineapple slices are coated in the sauce and tender.
  • Using a mandolin or a sharp knife slice the radish, carrot and cucumber into long ribbons.

To make the rice, place the rice, coconut water and a pinch of sea salt in a pan with a tight fitting lid. Bring the water upto a boil and turn down to minimum. Place the lid on the pot and cook until all the water has been absorbed. About 20 minutes.

    To serve: Place the coconut rice in bowls and top with the chicken and place 2-3 slices of pineapple into each bowl and garnish with the cucumber, radish and carrot.


      *Notes- Using a mandolin to slice the vegetables is the quickest and easiest way to get them really lovely and thin. But be CAREFUL! They’re super sharp.