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Pineapple Chicken and Rice Recipe

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★★★★★

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.

Ingredients

Scale

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

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