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Pineapple Chicken and Rice Recipe

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★★★★★

4.8 from 237 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://kitchenwithkai.com/pineapple-chicken-and-rice-recipe/