Pineapple Chicken and Rice Recipe
Introduction
Pineapple Chicken and Rice is a delightful balance of sweet and savory flavors that comes together in a quick and easy meal. This dish combines tender chicken, tangy pineapple, and a flavorful sauce served over warm rice, perfect for a weeknight dinner or casual gathering.
Ingredients
- 1 lb boneless, skinless chicken breast (cut into bite-sized chunks)
- 1 tablespoon olive oil or sesame oil
- 2 garlic cloves, minced
- 1/2 cup soy sauce (low sodium if you’re watching salt)
- 1/3 cup pineapple juice (from the can is fine)
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 teaspoon cornstarch + 1 tablespoon water (for thickening)
- 1 1/2 cups cooked rice (white, brown, jasmine, or your choice)
- 1 cup pineapple chunks (fresh or canned, drained)
- 1/2 red bell pepper, diced
- 1/4 cup green onions, chopped
- Optional toppings: sesame seeds, extra green onions, crushed red pepper
Instructions
- Step 1: Heat oil in a large skillet over medium heat. Add chicken pieces and cook until browned and cooked through, about 6–8 minutes. Remove the chicken and set aside.
- Step 2: In the same skillet, add minced garlic and cook for 30 seconds until fragrant. Pour in soy sauce, pineapple juice, honey, and vinegar. Stir well to combine.
- Step 3: Bring the sauce to a simmer. Mix the cornstarch with water to create a slurry, then stir it into the sauce. Cook for 2–3 minutes until the sauce thickens.
- Step 4: Return the chicken to the pan along with pineapple chunks and diced red bell pepper. Stir to coat everything evenly with the sauce.
- Step 5: Fold in the cooked rice and stir to warm through. Cook for another 1–2 minutes to combine flavors.
- Step 6: Remove from heat and top with chopped green onions and optional sesame seeds or crushed red pepper. Serve hot.
Tips & Variations
- Use jasmine rice for a fragrant touch, or brown rice for a healthier option.
- Swap honey for brown sugar if you prefer a deeper sweetness.
- Add chopped cilantro for a fresh herbal note.
- For extra heat, sprinkle crushed red pepper or a dash of sriracha.
- Replace chicken with tofu for a vegetarian version—just increase cooking time as needed.
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 the sauce has thickened too much. Avoid freezing, as the texture of the pineapple and rice may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pineapple instead of canned?
Yes, fresh pineapple works wonderfully and adds a vibrant texture. Just be sure to cut it into bite-sized chunks and drain any excess juice to avoid watering down the sauce.
How do I make this dish less sweet?
To reduce sweetness, use less honey or brown sugar and adjust the pineapple juice amount. You can also add a little more soy sauce or a splash of lime juice for extra tang.
PrintPineapple Chicken and Rice Recipe
A delightful Pineapple Chicken and Rice recipe featuring tender bite-sized chicken breast pieces cooked in a sweet and tangy pineapple soy sauce, combined with colorful bell peppers, juicy pineapple chunks, and fluffy cooked rice. This skillet dish balances savory and fruity flavors, perfect for a quick and satisfying dinner.
- 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
Chicken & Sauce
- 1 lb boneless, skinless chicken breast, cut into bite-sized chunks
- 1 tablespoon olive oil or sesame oil
- 2 garlic cloves, minced
- 1/2 cup soy sauce (low sodium if you’re watching salt)
- 1/3 cup pineapple juice (canned is fine)
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 teaspoon cornstarch + 1 tablespoon water (for thickening)
The Rest
- 1 1/2 cups cooked rice (white, brown, jasmine—your choice)
- 1 cup pineapple chunks (fresh or canned, drained)
- 1/2 red bell pepper, diced
- 1/4 cup green onions, chopped
- Optional toppings: sesame seeds, extra green onions, crushed red pepper
Instructions
- Cook the Chicken. Heat oil in a large skillet over medium heat. Add chicken pieces and cook, stirring occasionally, until browned and cooked through, about 6–8 minutes. Remove the chicken from the skillet and set aside to prevent overcooking.
- Make the Sauce. In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Pour in the soy sauce, pineapple juice, honey, and vinegar, stirring to combine. Bring the mixture to a simmer, then stir in the cornstarch slurry (cornstarch mixed with water) and cook for 2–3 minutes until the sauce thickens to a glossy glaze.
- Combine Everything. Return the cooked chicken to the skillet and add the pineapple chunks and diced bell pepper. Stir everything well to ensure the chicken and vegetables are evenly coated in the sauce. Fold in the cooked rice and stir to warm through, blending all flavors together.
- Finish & Serve. Garnish with chopped green onions, sesame seeds, and optional extras like crushed red pepper or cilantro for an extra burst of flavor. Serve hot and enjoy this sweet-savory pineapple chicken and rice dish.
Notes
- Use low sodium soy sauce to reduce salt content if needed.
- You can substitute honey with brown sugar or maple syrup for sweetness.
- Fresh pineapple chunks add brightness, but canned drained pineapple works fine.
- For a spicier version, add crushed red pepper flakes during cooking or as a topping.
- Use any type of cooked rice—white, brown, or jasmine—to suit your preference.
- To keep the chicken juicy, avoid overcrowding the skillet when browning.
Keywords: pineapple chicken, chicken and rice, sweet and savory chicken, quick dinner, stir fry, skillet meal, easy weeknight recipe
