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Pineapple Chicken and Rice Recipe

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★★★★★

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.

Ingredients

Scale

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

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