Description
A vibrant and flavorful Pineapple Chicken and Rice dish that perfectly balances sweet and savory notes. This easy one-pan recipe features tender chicken breast sautéed and simmered in a tangy pineapple sauce with soy, garlic, and a hint of honey, combined with juicy pineapple chunks, red bell peppers, and fluffy cooked rice for a wholesome tropical meal that’s perfect for weeknight dinners.
Ingredients
Scale
For the Chicken
- 1 lb Chicken Breast (substitute with chicken thighs for a juicier option)
- 2 tbsp Olive or Sesame Oil (used for sautéing; sesame oil adds a nutty flavor)
For the Sauce
- 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
For the Main Dish
- 1.5 cups Cooked Rice (use white, brown, or jasmine rice based on preference)
- 1 cup Pineapple Chunks (opt for fresh or drained canned chunks)
- 1/2 Red Bell Pepper, diced (substitute with other bell peppers or snap peas)
- 1/4 cup Green Onions, chopped (chives make a great substitute)
Optional Toppings
- Sesame seeds (for serving; customize based on taste preferences)
- Crushed red pepper (optional for extra spice)
Instructions
- Sauté the Chicken: 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. Once done, set the chicken 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 soy sauce, pineapple juice, honey, and vinegar. Stir well and bring to a simmer.
- Thicken and Combine: Stir in the cornstarch mixed with water to thicken the sauce. Cook for 2-3 minutes until the sauce becomes glossy. Return the sautéed chicken to the pan, then add pineapple chunks and diced red bell pepper, stirring to coat everything evenly in the sauce.
- Add the Rice: Gently fold in the cooked rice until it is warmed through and all ingredients are well combined, about 2 minutes.
- Garnish and Serve: Remove from heat and garnish with chopped green onions and a sprinkle of sesame seeds. Serve hot and enjoy the tropical burst of flavors. Optional: top with crushed red pepper for an extra kick.
Notes
- Optional: Top with crushed red pepper for a spicy kick.
- Use chicken thighs instead of breasts for juicier meat.
- Mix cornstarch thoroughly with water before adding to avoid lumps.
- Feel free to add extra vegetables such as snap peas, carrots, or broccoli for added nutrition and color.
- For a dairy-free meal, avoid toppings that contain dairy.
- Use brown rice for a healthier, lower glycemic index alternative.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for 2-3 months.
- Reheat gently in a skillet or microwave, adding a splash of water to retain moisture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Tropical
Keywords: pineapple chicken, chicken and rice, tropical chicken recipe, sweet and savory chicken, one pan chicken recipe, easy dinner recipes
