Pineapple Chicken and Rice Recipe
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 balances juicy chicken, tangy pineapple, and a flavorful sauce over a bed of rice for a simple yet satisfying dinner.
Ingredients
- Chicken Breast – main protein; chicken thighs can be used for a juicier option
- Olive or Sesame Oil – for sautéing; sesame oil adds a nutty flavor
- Garlic (2 cloves, minced) – for fragrant depth; substitute garlic powder if needed
- Soy Sauce (1/2 cup) – salty umami flavor; low sodium works well
- Pineapple Juice (1/3 cup) – adds sweetness and acidity; canned juice is convenient
- Honey or Brown Sugar (2 tbsp) – sweetens the sauce; maple syrup is a good alternative
- Rice Vinegar or Apple Cider Vinegar (1 tbsp) – provides tanginess; white vinegar can work
- Cornstarch (1 tsp) mixed with Water (1 tbsp) – thickens the sauce; mix well to avoid lumps
- Cooked Rice (1.5 cups) – base for the dish; white, brown, or jasmine rice all work
- Pineapple Chunks (1 cup) – adds texture and sweetness; fresh or canned drained chunks
- Red Bell Pepper (1/2, diced) – color and crunch; can substitute with other bell peppers or snap peas
- Green Onions (1/4 cup, chopped) – for garnish; chives are a good substitute
- Optional Toppings: Sesame seeds or crushed red pepper – to serve and customize flavor
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. Transfer chicken to a plate 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. Stir well and bring to a simmer.
- Step 3: Stir in the cornstarch mixed with water to thicken the sauce. Cook for 2-3 minutes until the sauce becomes glossy.
- Step 4: Return the cooked chicken to the pan, then add pineapple chunks and diced red bell pepper. Stir to coat everything evenly in the sauce.
- Step 5: Gently fold in the cooked rice and warm through for about 2 minutes until well combined.
- Step 6: Remove from heat. Garnish with chopped green onions and a sprinkle of sesame seeds. Serve hot, with optional crushed red pepper for extra heat if desired.
Tips & Variations
- Use chicken thighs instead of breast for a juicier texture.
- Swap honey or brown sugar with maple syrup for a different sweetness profile.
- Add sriracha or red pepper flakes to the sauce for a spicy kick.
- Replace rice with cauliflower rice for a low-carb version.
- Include extra vegetables like broccoli or carrots to boost nutrition.
- Try mango or peaches instead of pineapple for a seasonal twist.
- Top with chopped cashews or slivered almonds for added crunch.
- Use fresh cilantro or basil instead of green onions for an herbaceous note.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For best texture, keep the cooked rice separate from the chicken and sauce. Reheat the chicken mixture in a skillet over medium heat, then add warm rice and toss together before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken for this recipe?
Yes, but make sure to fully thaw the chicken before cooking to ensure even cooking and proper browning.
Is it possible to make this dish gluten-free?
Absolutely. Use gluten-free soy sauce or tamari instead of regular soy sauce to make this meal safe for gluten-sensitive diets.
Print
Pineapple Chicken and Rice Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A vibrant and flavorful Pineapple Chicken and Rice recipe that combines tender sautéed chicken, sweet pineapple chunks, and a tangy savory sauce. This easy one-pan dish balances sweet, savory, and tangy notes, making it perfect for a quick weeknight dinner with tropical appeal.
Ingredients
Scale
For the Chicken
- 1 lb Chicken Breast, cut into pieces (or chicken thighs for juicier option)
- 1 tbsp Olive Oil or Sesame Oil
For the Sauce
- 2 cloves Garlic, minced
- 1/2 cup Soy Sauce (low sodium preferred)
- 1/3 cup Pineapple Juice (from canned pineapple works well)
- 2 tbsp Honey or Brown Sugar
- 1 tbsp Rice Vinegar or Apple Cider Vinegar
- 1 tsp Cornstarch
- 1 tbsp Water
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
Instructions
- Sauté the Chicken: Heat olive or sesame oil in a large pan over medium heat. Add the chicken breast pieces and cook for 6-8 minutes, stirring occasionally, until browned and cooked through. Once done, remove the chicken from the pan and set aside on a plate.
- 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, then bring the mixture to a gentle simmer.
- Thicken and Combine: Mix the cornstarch with water thoroughly to create a slurry. Stir this into the simmering sauce to thicken it, cooking for 2-3 minutes until the sauce becomes glossy. Return the cooked chicken to the pan, then add pineapple chunks and diced red bell pepper. Stir to coat everything evenly in the sauce.
- Add the Rice: Gently fold the cooked rice into the pan, stirring carefully to warm through and fully combine all ingredients, about 2 minutes.
- Garnish and Serve: Remove the pan from heat. Garnish with chopped green onions and a sprinkle of sesame seeds. Serve hot, and optionally add crushed red pepper for a spicy kick.
Notes
- For juicier chicken, substitute chicken thighs for breasts.
- Use low sodium soy sauce for a healthier version.
- Honey can be replaced with maple syrup or brown sugar depending on preference.
- Extra vegetables like broccoli or carrots can be added for nutrition and color.
- Try substituting rice with cauliflower rice for a low-carb alternative.
- For a nutty texture, sprinkle chopped cashews or slivered almonds before serving.
- Garnish with fresh cilantro or basil instead of green onions for an herby twist.
- Prepare chicken and sauce up to 24 hours ahead; store separately from rice for freshness.
- 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, quick dinner, one pan meal, Asian inspired chicken, pineapple recipes
