Chicken Adobo with Coconut Rice

How beautiful is this glaze?! Believe it or not, this chicken marinated in a delicious sweet and tangy adobo sauce for two hours! Then cooked in an air fryer! I love my air fryer and cook everything in it!

These lunches last for up to 6 days and my rice never gets stale. That is because I make sure to add extra sauce to my containers and let it soak right in.

This coconut rice turned out amazing! If I were to buy already made coconut rice in the store, the points and calories would be crazy. Making it at home yourself is super easy and really delish!

Chicken Adobo with Coconut Rice

This chicken is AMAZING! I usually have chicken breast since it’s zero points and a lot less calories than thigh meat but trust me this is worth it! The sweet and tangy marinade is incredible and then top it with that glaze and YUM!
Prep Time 2 hours 30 minutes
Cook Time 35 minutes
Servings 4
Calories 445 kcal


  • 1 Pressure Cooker
  • 1 Air Fryer
  • 1 Small Sauce Pan
  • 4 Lunch Containers


  • 1-1/2 lbs Skinless Boneless Chicken Thighs
  • 2 cups White Rice
  • 1 cup Lite Unsweetened Coconut Milk
  • 1 cup Water
  • 2 cups Pineapple Chunks
  • 2 tbsp Chopped Cilantro

Adobo Marinade and Sauce

  • 1 cup Reduced Sodium Tamari (or Soy Sauce)
  • 1/2 cup Water
  • 1/4 cup Wholesome Yum Keto Honey
  • 1/8 cup Swerve Brown Sugar Alternative
  • 1/2 cup Apple Cider Vinegar
  • 2 tbsp Seasoned Rice Vinegar
  • 2 tbsp Minced Garlic
  • 4 Bay Leaves
  • 1 tsp Red Pepper Flakes
  • 1 tsp Black Peppercorns


  • Whisk your marinade in a bowl
  • Place your chicken thighs in a large ziploc bag then pour half of your marinade in (add bay leaves) then close.
  • Make sure that the marinade is coating your chicken and set in your fridge for 2 hours.
  • Put the remaining sauce into the fridge.
  • Once your chicken is done marinating, set your air fryer to 400.
  • Start your rice by putting two cups into your pressure cooker then add your coconut milk and water. Push the rice button and let it cook.
  • Place your chicken thighs into the air fryer. This will need to be done in two batches so your chicken is not touching. Air fry for 14 minutes, flipping half way.
  • Pour your sauce that has been in the fridge into a small sauce pan and bring to a boil then quickly to medium for a couple minutes.
  • Mix your cornstarch with water then whisk that into your sauce, bringing back up to a quick boil then down to medium.
  • Whisk until your sauce is thickening then turn down to low and let simmer.
  • At this point your chicken should need to be flipped. Use a sauce brush to brush more of your marinade onto the chicken.
  • Slice your cucumbers and chop your cilantro then set aside.
  • When your first batch of chicken is done, set onto a cookie sheet while your second batch cooks.
  • When placing the second batch of thighs in the air fryer, add your pineapple chunks; leaving them in for the entire time. Don't forget to flip your chicken hafl way through. Usually your air fryer will beep at you!
  • Once your rice is cooked, open the cooker, add the cilantro and give a good stir to fluff up your rice.
  • Once all your goodies are cooked, assemble your bowls and top with your marinade glaze and add cucumber, sliced green onion and sliced jalapeno if you wish!


Total of 12 Weight Watchers points!


Serving: 4gCalories: 445kcalCarbohydrates: 68gProtein: 21gFat: 17gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 54mgSodium: 2372mgPotassium: 759mgFiber: 9gSugar: 19gVitamin A: 247IUVitamin C: 14mgCalcium: 81mgIron: 3mg
Tried this recipe?Let us know how it was!

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