Pineapple Chicken and Rice Recipe

Introduction

Pineapple Chicken and Rice is a vibrant and flavorful dish that combines tender chicken with sweet pineapple and savory sauce. It’s easy to prepare and perfect for a quick weeknight meal bursting with tropical flavors.

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 (maple syrup works as a substitute)
• 1 tbsp rice vinegar or apple cider vinegar (white vinegar can be used in a pinch)
• 1 tsp cornstarch (mix with 1 tbsp of water to avoid lumps)
• 1 tbsp water
• 1.5 cups cooked rice (white, brown, or jasmine rice all work well)
• 1 cup pineapple chunks (fresh or drained canned)
• 1/2 whole red bell pepper, diced (substitute with other bell peppers or snap peas)
• 1/4 cup green onions, chopped (chives are a great substitute)
• Optional: sesame seeds (for serving)
• Optional: crushed red pepper (for extra spice)

Instructions

1. Step 1: Heat olive or sesame oil in a large pan over medium heat. Add chicken breast pieces and cook until browned and cooked through, about 6-8 minutes. Remove chicken from the pan and set aside.
2. Step 2: In the same pan, add minced garlic and sauté for about 30 seconds until fragrant.
3. Step 3: Pour in soy sauce, pineapple juice, honey, and vinegar. Stir well and bring the mixture to a simmer.
4. Step 4: Mix the cornstarch with water, then stir it into the sauce to thicken. Cook for 2-3 minutes until the sauce becomes glossy.
5. Step 5: Return the chicken to the pan. Add pineapple chunks and diced red bell pepper, stirring to coat everything in the sauce.
6. Step 6: Gently fold in the cooked rice and heat through for about 2 minutes, ensuring everything is well combined.
7. Step 7: Remove from heat and garnish with chopped green onions and a sprinkle of sesame seeds. Serve hot and enjoy!

Tips & Variations

• For extra juiciness, use chicken thighs instead of breast.
• Swap honey or brown sugar with maple syrup for a different flavor profile.
• Add crushed red pepper to the sauce for a spicy kick.
• Use jasmine rice for a fragrant base or brown rice for a healthier option.
• Try snap peas instead of bell pepper for a crunchy texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water if needed to loosen the sauce.

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 adding to avoid excess moisture in the dish.

Is there a vegetarian version of this recipe?

You can replace the chicken with tofu or tempeh, cooking it similarly. Use vegetable broth or water in place of any meat-based liquids, and follow the same sauce and cooking steps.

Pineapple Chicken and Rice Recipe

Print Recipe

★★★★★

4.5 from 90 reviews

A vibrant and flavorful Pineapple Chicken and Rice dish featuring tender chicken sautéed in a savory-sweet pineapple sauce, combined with colorful vegetables and aromatic green onions. This easy one-pan recipe is perfect for a quick weeknight dinner, bringing a tropical twist to your table with juicy pineapple chunks and a perfect balance of sweetness and tang.

• Author: Victoria
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Asian Fusion

Ingredients

Scale 1x2x3x

Chicken

• 1 lb Chicken Breast (Substitute with chicken thighs for a juicier option)
• 2 tbsp Olive or Sesame Oil (Used 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 in a pinch)
• 1 tsp Cornstarch (Mix with 1 tbsp water to avoid lumps)
• 1 tbsp Water

Main Dish

• 1.5 cups Cooked Rice (White, brown, or jasmine rice)
• 1 cup Pineapple Chunks (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 Toppings

• Sesame seeds (For serving; customize based on taste preferences)
• Crushed red pepper (Optional for extra spice)

Instructions

1. Sauté the Chicken: Heat olive or sesame oil in a large pan over medium heat. Add chicken breast pieces and cook until browned and cooked through, about 6-8 minutes. Set aside on a plate once done.
2. Prepare the Sauce: In the same pan, add minced garlic and sauté for about 30 seconds until fragrant. Pour in soy sauce, pineapple juice, honey, and vinegar. Stir well, bringing the mixture to a simmer.
3. Thicken and Combine: Stir in the cornstarch mixed with water to thicken the sauce. Cook for 2-3 minutes until it becomes glossy. Return the sautéed chicken back to the pan, then add pineapple chunks and diced red bell pepper, stirring to coat everything evenly in the sauce.
4. Add the Rice: Gently fold in the cooked rice until it is warmed through and everything is well combined. This should take about 2 minutes.
5. Garnish and Serve: Remove from heat and garnish with chopped green onions and a sprinkle of sesame seeds. Serve hot, optionally adding crushed red pepper for extra heat, and enjoy the tropical burst of flavors!

Notes

• Use chicken thighs instead of breast for a juicier texture.
• Low sodium soy sauce helps control salt levels.
• Fresh pineapple chunks provide better texture, but canned drained chunks are convenient.
• Adjust sweetness by varying honey or brown sugar amount.
• For gluten-free, ensure soy sauce is gluten-free tamari.
• Rice vinegar can be substituted with apple cider vinegar or white vinegar.
• Serve immediately for the best texture and flavor.

Keywords: pineapple chicken, chicken and rice, tropical chicken recipe, easy weeknight dinner, one-pan meals, Asian inspired chicken