Pineapple Chicken and Rice Recipe

Introduction

Pineapple Chicken and Rice is a delightful blend of savory and sweet flavors that brings a tropical twist to your dinner table. This easy-to-make dish combines tender chicken, juicy pineapple, and colorful vegetables in a glossy, flavorful sauce. Perfect for a weeknight meal or a casual gathering.

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

1. Step 1: Heat the 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 the chicken aside on a plate.
2. Step 2: In the same pan, add the minced garlic and sauté for about 30 seconds until fragrant.
3. Step 3: Pour in the soy sauce, pineapple juice, honey, and vinegar. Stir well and bring the mixture to a simmer.
4. Step 4: Mix the cornstarch with 1 tablespoon of water and stir this into the sauce to thicken it. Cook for 2-3 minutes until the sauce becomes glossy.
5. Step 5: Return the cooked chicken to the pan. Add the pineapple chunks and diced red bell pepper, stirring to coat everything evenly in the sauce.
6. Step 6: Gently fold in the cooked rice and warm through for about 2 minutes, ensuring the rice is well combined with the sauce and ingredients.
7. Step 7: Remove from heat and garnish with chopped green onions and a sprinkle of sesame seeds. Add crushed red pepper if desired for a bit of heat. Serve hot and enjoy!

Tips & Variations

• Using chicken thighs instead of breast will add extra juiciness and flavor to the dish.
• Substitute brown sugar with maple syrup for a richer sweetness with a hint of caramel.
• Feel free to swap red bell pepper with snap peas or another favorite vegetable to customize your dish.
• For a gluten-free option, use tamari instead of soy sauce.

Storage

Store leftover pineapple chicken and rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through, adding a splash of water or pineapple juice if the rice feels dry.

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 be sure to thaw and drain any excess liquid before adding to prevent diluting the sauce.

Is it possible to make this dish vegetarian?

Absolutely. Substitute the chicken with firm tofu or tempeh and follow the same cooking method for a delicious vegetarian version.

Pineapple Chicken and Rice Recipe

Print Recipe

★★★★★

4.6 from 118 reviews

A vibrant and flavorful Pineapple Chicken and Rice recipe that combines tender sautéed chicken, a tangy pineapple-soy sauce, and colorful vegetables. This dish offers a perfect balance of sweet and savory notes, enhanced with a glossy, thickened sauce and garnished with fresh green onions and sesame seeds. Ideal for a quick and satisfying meal with a tropical twist.

• Author: Naya
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian Fusion
• Diet: Halal

Ingredients

Scale 1x2x3x

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 for a healthier alternative)
• 1/3 cup Pineapple Juice (use juice from canned pineapple for convenience)
• 2 tbsp Honey or Brown Sugar (consider maple syrup as a substitute)
• 1 tbsp Rice Vinegar or Apple Cider Vinegar (white vinegar can be used in a pinch)
• 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 based on preference)
• 1 cup Pineapple Chunks (fresh or drained canned chunks)
• 1/2 whole Red Bell Pepper (diced; can 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 the sauce 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 spice.

Notes

• Substitute chicken thighs for a juicier chicken option.
• Use low sodium soy sauce to reduce salt intake.
• Fresh garlic is preferred for better flavor, but garlic powder can be used if unavailable.
• Pineapple juice from canned pineapples works well and adds convenience.
• Rice vinegar can be swapped with apple cider or white vinegar if necessary.
• Mix cornstarch with water before adding to avoid lumps in the sauce.
• Select your preferred rice type: white, brown, or jasmine to adjust texture and flavor.
• Add crushed red pepper for a spicy kick if desired.
• Serve immediately for the best texture and flavor.

Keywords: Pineapple Chicken, Chicken and Rice, Sweet and Savory Chicken, Asian Chicken Recipe, Pineapple Sauce Chicken