Introduction

This Pineapple Chicken and Rice recipe combines tender chicken with a sweet and tangy sauce for a delightful meal. It’s quick to prepare and perfect for a flavorful weeknight dinner that the whole family will enjoy.

The dish is served in a white bowl with a rough texture, placed on a white marbled surface. The bottom layer consists of fluffy white rice, evenly spread across the bowl. On top of the rice, there is a generous layer of golden-brown grilled chicken pieces coated with a glossy sauce, some showing slight char marks. Scattered among the chicken are bright yellow, juicy pineapple chunks that add a fresh contrast. The dish is finished with a light sprinkle of finely chopped fresh green herbs, providing a vibrant touch. photo taken with an iphone --ar 4:5 --v 7

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 water to avoid lumps)
1 tbsp Water
1.5 cups Cooked Rice (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)
Sesame seeds for serving (optional)
Crushed red pepper (optional for extra spice)

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. Remove from pan and set aside.
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, then stir to combine and bring to a simmer.
Step 3: Mix cornstarch with water, then stir it into the sauce to thicken. Cook for 2-3 minutes until the sauce is glossy.
Step 4: Return the cooked chicken to the pan, then add pineapple chunks and diced red bell pepper. Stir to coat all ingredients evenly in the sauce.
Step 5: Gently fold in the cooked rice and warm through, about 2 minutes, ensuring everything is well combined.
Step 6: Remove from heat, garnish with chopped green onions and a sprinkle of sesame seeds. Serve hot and enjoy!

Tips & Variations

Use chicken thighs instead of breast for a juicier, more flavorful dish.
Substitute maple syrup for honey or brown sugar to add a different sweetness profile.
Add snap peas or other colorful vegetables in place of bell peppers for extra crunch.
For a spicier kick, sprinkle crushed red pepper flakes on top before serving.
Use jasmine or basmati rice for an aromatic twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave, adding a splash of water if needed to maintain moisture.

How to Serve

A bowl with a white marbled texture holds three main layers: the base is white steamed rice with visible grains, the middle layer is golden-brown grilled chicken pieces with a shiny glaze and some charred spots, and the top layer is bright yellow pineapple chunks scattered among the chicken. Small green herb pieces are sprinkled on top, adding color contrast. The bowl is white, and the image is close up, showing texture and gloss on the food. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen pineapple chunks?

Yes, frozen pineapple chunks work well. Just thaw them before adding to the dish to prevent excess water from diluting the sauce.

Is it possible to make this recipe gluten-free?

Absolutely. Use gluten-free soy sauce or tamari to keep the dish gluten-free without compromising on flavor.