Introduction

Dive into this Pineapple Chicken and Rice dish, where sweet and savory flavors come together for a meal that’s as delightful to eat as it is to prepare. This recipe blends tender chicken with juicy pineapple and a flavorful sauce, all served over warm rice for a tropical twist on a classic comfort food.

A close-up of a bowl with three main layers: the bottom layer is light brown cooked rice with soft texture, the middle layer has golden-brown grilled chicken chunks with a shiny glaze and slight charring, and the top layer is bright yellow pineapple pieces that look juicy and fresh, scattered evenly, with small green chopped herbs sprinkled on all layers. The bowl is white with a light gray speckled rim and sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Chicken Breast – 1 lb (substitute with chicken thighs for a juicier option)

Olive or Sesame Oil – 2 tbsp

Garlic – 2 cloves, minced (or 1 tsp garlic powder)

Soy Sauce – 1/2 cup (use low sodium for a healthier choice)

Pineapple Juice – 1/3 cup (fresh or canned juice)

Honey or Brown Sugar – 2 tbsp (maple syrup as substitute)

Rice Vinegar or Apple Cider Vinegar – 1 tbsp (white vinegar in a pinch)

Cornstarch – 1 tsp

Water – 1 tbsp

Cooked Rice – 1.5 cups (white, brown, or jasmine rice)

Pineapple Chunks – 1 cup (fresh or drained canned)

Red Bell Pepper – 1/2, diced

Green Onions – 1/4 cup, chopped (or chives)

Optional: Sesame Seeds or Crushed Red Pepper for topping

Instructions

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. Remove the chicken from the pan and set aside.

Step 2: In the same pan, add the minced garlic and sauté for about 30 seconds until fragrant. Then add soy sauce, pineapple juice, honey, and vinegar. Stir well and bring the mixture to a simmer.

Step 3: Mix the cornstarch and water together until smooth, then stir it into the sauce. Cook for 2-3 minutes until the sauce thickens and becomes glossy.

Step 4: Return the cooked chicken to the pan. Add pineapple chunks and diced red bell pepper, stirring to coat everything evenly in the sauce.

Step 5: Fold in the cooked rice gently until it is heated through and combined well with the sauce and ingredients, about 2 minutes.

Step 6: Remove from heat. Garnish with chopped green onions and a sprinkle of sesame seeds or crushed red pepper if desired. Serve hot and enjoy your tropical meal!

Tips & Variations

Use chicken thighs instead of breast for more juicy and flavorful meat.

Add sriracha or red pepper flakes to the sauce for a spicy kick.

Swap rice with cauliflower rice for a low-carb alternative.

Incorporate extra veggies like broccoli, carrots, or snap peas for added nutrition and color.

Use fresh cilantro or basil instead of green onions for a fresh herbal twist.

Try mango or peaches in place of pineapple for a different tropical flavor.

Top with chopped cashews or slivered almonds for a crunchy texture.

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, adding a splash of water if needed to keep it moist. For longer storage, freeze in a sealed container for 2-3 months; thaw overnight in the fridge before reheating.

FAQs

What type of chicken is best for this recipe?

Chicken breast is lean and cooks quickly, making it the primary choice here. However, you can substitute chicken thighs for a juicier, more flavorful option. Just make sure to cook the thighs fully for safety and tenderness.

How do I store leftovers of Pineapple Chicken and Rice?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally and adding a bit of water if needed to maintain moisture.