Description

Pineapple Chicken and Rice is a vibrant and flavorful dish that combines tender sautéed chicken breast with a sweet and tangy pineapple sauce, served over warm, fluffy rice. This easy-to-make meal balances sweet, savory, and tangy elements, highlighted by fresh vegetables like red bell pepper and green onions, creating a delightful tropical-inspired dinner perfect for any night of the week.

Ingredients

Scale

For the Chicken

1 lb Chicken Breast, cut into bite-size pieces (or substitute with chicken thighs for a juicier option)
2 tbsp Olive or Sesame Oil

For the Sauce

2 cloves Garlic, minced
1/2 cup Soy Sauce (low sodium recommended)
1/3 cup Pineapple Juice (preferably from canned pineapple)
2 tbsp Honey or Brown Sugar (maple syrup as substitute)
1 tbsp Rice Vinegar or Apple Cider Vinegar (white vinegar can be used)
1 tsp Cornstarch
1 tbsp Water (to mix with cornstarch)

For the Main Dish

1.5 cups Cooked Rice (white, brown, or jasmine)
1 cup Pineapple Chunks (fresh or drained canned)
1/2 Red Bell Pepper, diced
1/4 cup Green Onions, chopped

Optional Toppings

Sesame seeds
Crushed red pepper flakes

Instructions

Sauté the Chicken: Heat the olive or sesame oil in a large pan over medium heat. Add the chicken breast pieces and cook for 6-8 minutes, turning occasionally, until browned and cooked through. Remove the chicken from the pan and set aside on a plate.
Prepare the Sauce: In the same pan, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the soy sauce, pineapple juice, honey, and vinegar. Stir well and bring the mixture to a gentle simmer.
Thicken and Combine: In a small bowl, mix the cornstarch with water until smooth. Stir this mixture into the simmering sauce and cook for 2-3 minutes until the sauce thickens and becomes glossy. Return the cooked chicken into the pan, then add the pineapple chunks and diced red bell pepper. Stir to coat everything evenly in the sauce.
Add the Rice: Gently fold in the cooked rice until warmed through and the ingredients are well combined, about 2 minutes.
Garnish and Serve: Remove the pan from heat. Garnish the dish with chopped green onions and a sprinkle of sesame seeds. Serve hot. Optionally, add crushed red pepper flakes for extra heat.

Notes

For a juicier chicken, use chicken thighs instead of breast.
Sesame oil adds a delicious nutty flavor but can be substituted with olive oil if preferred.
If the sauce is too thick, add a few tablespoons of water or pineapple juice gradually to adjust consistency.
Freshly cooked rice should be cooled slightly before adding to prevent clumping.
Incorporate extra vegetables like broccoli, carrots, or snap peas for added texture and nutrition.
To make this dish dairy-free, avoid toppings with potential dairy ingredients.
Use coconut aminos as a soy-free alternative if needed for allergies.
Leftovers keep well refrigerated for up to 3 days and freeze for 2-3 months.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Asian Fusion

Keywords: pineapple chicken, chicken and rice, sweet and savory chicken, easy stovetop recipe, tropical chicken dish, weeknight dinner, quick chicken meal