Pineapple Chicken and Rice Recipe
Introduction
Pineapple Chicken and Rice is a delightful blend of sweet and savory flavors that comes together effortlessly. This dish combines tender chicken with juicy pineapple and a tangy sauce, making it perfect for a quick weeknight meal. You’ll love the balance of textures and vibrant ingredients in every bite.
Ingredients
- 1 lb Chicken Breast (substitute with chicken thighs for a juicier option)
- 2 tbsp Olive or Sesame Oil (used for sautéing)
- 2 cloves Garlic, minced (use garlic powder if fresh is unavailable)
- 1/2 cup Soy Sauce (low sodium is a healthier alternative)
- 1/3 cup Pineapple Juice (use juice from canned pineapple for convenience)
- 2 tbsp Honey or Brown Sugar (consider using maple syrup as a substitute)
- 1 tbsp Rice Vinegar or Apple Cider Vinegar (can use white vinegar in a pinch)
- 1 tsp Cornstarch (mix with 1 tbsp of water to avoid lumps)
- 1 tbsp Water
- 1.5 cups Cooked Rice (use white, brown, or jasmine rice based on preference)
- 1 cup Pineapple Chunks (opt for fresh or drained canned chunks)
- 1/2 whole Red Bell Pepper, diced (substitute with other bell peppers or snap peas)
- 1/4 cup Green Onions, chopped (chives make a great substitute)
- Optional: Sesame seeds for serving
- Optional: Crushed red pepper for extra spice
Instructions
- Step 1: Prepare the chicken by cutting it into bite-sized pieces. Heat the olive or sesame oil in a large skillet over medium-high heat.
- Step 2: Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Step 3: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
- Step 4: Stir together the soy sauce, pineapple juice, honey or brown sugar, and rice vinegar in a bowl.
- Step 5: Pour the sauce mixture into the skillet with the garlic, then add the cornstarch slurry (cornstarch mixed with water). Stir frequently and cook until the sauce thickens, about 2 minutes.
- Step 6: Return the cooked chicken to the skillet along with pineapple chunks, diced red bell pepper, and chopped green onions. Stir to combine and heat through for another 2-3 minutes.
- Step 7: Serve the pineapple chicken mixture over the cooked rice. Sprinkle with sesame seeds and crushed red pepper if desired.
Tips & Variations
- Use chicken thighs instead of breasts for a juicier, more flavorful dish.
- Replace honey or brown sugar with maple syrup for a different sweetness profile.
- Try adding snap peas or other colorful vegetables for added crunch and nutrition.
- For a spicier kick, increase the amount of crushed red pepper or add fresh chili flakes.
- If you prefer a thicker sauce, add a bit more cornstarch slurry gradually while stirring.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop, adding a splash of water if the sauce has thickened too much. This dish does not freeze well as the pineapple and texture may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen pineapple chunks?
Yes, frozen pineapple chunks work well. Just thaw them before cooking to avoid excess liquid in the dish.
Is this recipe gluten-free?
To make it gluten-free, use gluten-free soy sauce or tamari instead of regular soy sauce.
PrintPineapple Chicken and Rice Recipe
This Pineapple Chicken and Rice recipe features tender chicken breast sautéed to perfection and tossed in a sweet and savory pineapple sauce. Combined with colorful vegetables and fluffy cooked rice, it creates a delicious, easy-to-make dish that balances tangy pineapple, savory soy, and a hint of honey sweetness. Perfect for a quick weeknight meal or meal prep, it delivers vibrant flavors with minimal effort.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
Ingredients
For the Chicken
- 1 lb Chicken Breast (substitute with chicken thighs for a juicier option)
- 2 tbsp Olive Oil or Sesame Oil (for sautéing)
For the Sauce
- 2 cloves Garlic (minced; use garlic powder if fresh is unavailable)
- 1/2 cup Soy Sauce (low sodium recommended)
- 1/3 cup Pineapple Juice (use juice from canned pineapple for convenience)
- 2 tbsp Honey or Brown Sugar (maple syrup can be used as a substitute)
- 1 tbsp Rice Vinegar or Apple Cider Vinegar (white vinegar can be used if needed)
- 1 tsp Cornstarch (mixed with 1 tbsp water to avoid lumps)
- 1 tbsp Water
For the Main Dish
- 1.5 cups Cooked Rice (white, brown, or jasmine rice)
- 1 cup Pineapple Chunks (fresh or drained canned)
- 1/2 whole Red Bell Pepper (diced; can substitute with other bell peppers or snap peas)
- 1/4 cup Green Onions (chopped; chives are a great substitute)
Optional Toppings
- Sesame seeds (for serving; customize based on taste)
- Crushed red pepper (optional, for extra spice)
Instructions
- Prepare the Chicken: Cut chicken breast into bite-sized pieces. Heat 2 tablespoons of olive or sesame oil in a large skillet over medium-high heat. Add the chicken pieces and sauté until cooked through and lightly golden, about 5-7 minutes. Remove chicken from skillet and set aside.
- Make the Sauce: In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Stir in soy sauce, pineapple juice, honey or brown sugar, and rice vinegar. Mix well and bring to a simmer.
- Thicken the Sauce: In a small bowl, combine cornstarch with 1 tablespoon of water to make a slurry. Pour the slurry into the simmering sauce while stirring continuously, cooking until sauce thickens, about 2 minutes.
- Add Vegetables and Pineapple: Add diced red bell pepper and pineapple chunks to the sauce. Cook for another 2-3 minutes until vegetables are slightly tender but still crisp.
- Combine Chicken and Rice: Return the cooked chicken to the skillet, stirring to coat it in the sauce and vegetables. Mix in cooked rice and chopped green onions. Heat everything through for 2-3 minutes, allowing the flavors to meld together.
- Serve and Garnish: Plate the pineapple chicken and rice, and optionally sprinkle with sesame seeds and crushed red pepper for added flavor and visual appeal. Serve immediately.
Notes
- Substitute chicken thighs for a more tender, juicy result.
- Use low-sodium soy sauce to control saltiness.
- Fresh pineapple chunks add extra flavor but canned works well for convenience.
- Adjust honey or brown sugar quantity based on preferred sweetness.
- For a gluten-free version, use gluten-free soy sauce or tamari.
- Serve with steamed vegetables or a side salad to complete the meal.
Keywords: pineapple chicken, chicken and rice, easy dinner, sweet and savory chicken, one pan meal, quick recipe, weeknight dinner, pineapple sauce
