Pineapple Chicken and Rice Recipe
Introduction
Pineapple Chicken and Rice is a vibrant, flavorful dish that combines tender chicken with sweet pineapple and a savory sauce. It’s a quick, one-pan meal perfect for weeknights when you want something both easy and delicious.
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 (white vinegar can be used in a pinch)
- 1 tsp cornstarch (mix with 1 tbsp 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 (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 make a great substitute)
- Optional toppings: sesame seeds, crushed red pepper
Instructions
- 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. Set aside on a plate once done.
- Step 2: 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 and bring to a simmer.
- Step 3: Stir in the cornstarch mixed with water to thicken the sauce. Cook for 2-3 minutes until the sauce becomes glossy. Return the cooked chicken to the pan, then add pineapple chunks and diced red bell pepper, stirring to coat everything in the sauce.
- Step 4: Gently fold in the cooked rice until warmed through and well combined, about 2 minutes.
- Step 5: Remove from heat and garnish with chopped green onions and a sprinkle of sesame seeds. Serve hot and enjoy!
Tips & Variations
- Use chicken thighs instead of breasts for a juicier, more flavorful result.
- Try adding snap peas or other colorful veggies for extra crunch and nutrition.
- For a spicier dish, top with crushed red pepper flakes to taste.
- Substitute maple syrup for honey or brown sugar for an interesting twist on sweetness.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Avoid reheating multiple times to keep the chicken tender and the rice fluffy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen pineapple for this recipe?
Yes, frozen pineapple chunks work well. Just thaw and drain any excess liquid before adding to the dish to avoid sogginess.
Is this dish gluten-free?
This recipe can be gluten-free if you use gluten-free soy sauce or tamari. Be sure to check labels on all ingredients if you need to avoid gluten.
Print
Pineapple Chicken and Rice Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This Pineapple Chicken and Rice recipe brings a delicious tropical twist to your dinner table with tender chicken breast cooked in a savory pineapple soy sauce, combined with sweet pineapple chunks, red bell pepper, and fragrant green onions all served over fluffy cooked rice. It’s a quick and flavorful one-pan meal perfect for busy weeknights or anytime you crave a bright, tasty dish.
Ingredients
For the 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 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
For the Main Dish
- 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 Toppings
- Sesame seeds (For serving; customize based on taste preferences)
- Crushed red pepper (Optional for extra spice)
Instructions
- Sauté the Chicken: Heat olive or sesame oil in a large pan over medium heat. Add the chicken breast pieces and cook until browned and cooked through, about 6-8 minutes. Once done, set aside on a plate.
- 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 and bring to a simmer.
- Thicken and Combine: Stir in the cornstarch mixed with water to thicken the sauce. Cook for 2-3 minutes until the sauce becomes glossy. Return the sautéed chicken to the pan, then add pineapple chunks and diced red bell pepper, stirring to coat everything evenly in the sauce.
- Add the Rice: Gently fold in the cooked rice until it is warmed through and the ingredients are well combined. This should take about 2 minutes.
- Garnish and Serve: Remove from heat and garnish the dish with chopped green onions and a sprinkle of sesame seeds. Serve hot and enjoy the tropical burst of flavors!
Notes
- Optional: Top with crushed red pepper for an extra kick.
- Use chicken thighs instead of breast for juicier meat.
- Low sodium soy sauce is recommended for a healthier option.
- Maple syrup can be substituted for honey or brown sugar if desired.
- Mix cornstarch with water before adding to avoid lumps in the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Keywords: pineapple chicken, chicken and rice, quick dinner, stovetop recipe, tropical chicken recipe, sweet and savory chicken
