Pineapple Chicken and Rice: Sweet, Savory, Effortlessly Easy Recipe

Introduction

This Pineapple Chicken and Rice recipe offers a delightful balance of sweet and savory flavors that come together effortlessly. Tender chicken, juicy pineapple, and a flavorful sauce combine for a quick and satisfying meal perfect for any weeknight. It’s an easy dish that brings a tropical twist to your dinner table.

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 of water to avoid lumps)
• 1 tbsp Water
• 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 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 (Optional, for serving)
• Crushed red pepper (Optional, for extra spice)

Instructions

1. Step 1: Heat 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.
2. Step 2: 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 simmer.
3. Step 3: Mix the cornstarch with water to form a slurry, then stir it into the sauce to thicken. Cook for 2-3 minutes until the sauce becomes glossy.
4. Step 4: Return the cooked chicken to the pan, then add the pineapple chunks and diced red bell pepper. Stir to coat all ingredients evenly with the sauce.
5. Step 5: Gently fold in the cooked rice and cook for an additional 2 minutes until everything is warmed through and well combined.
6. Step 6: Remove from heat and garnish with chopped green onions and a sprinkle of sesame seeds. Add crushed red pepper if desired. Serve hot and enjoy!

Tips & Variations

• Using chicken thighs instead of breasts will add extra juiciness and flavor to the dish.
• Fresh pineapple chunks bring a bright taste, but canned works well for convenience; just be sure to drain them before adding.
• Adjust the sweetness by swapping honey with maple syrup or brown sugar as preferred.
• Add snap peas or shredded carrots for extra color and crunch.
• For a spicier version, increase the amount of crushed red pepper or add a dash of sriracha to the sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat or microwave until heated through, adding a splash of water if the rice seems dry. This dish does not freeze well due to the texture of the rice.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen pineapple chunks for this recipe?

Yes, frozen pineapple chunks can be used. Just thaw and drain any excess liquid before adding them to the dish to avoid watery sauce.

Is it possible to make this recipe gluten-free?

Absolutely. Use gluten-free soy sauce or tamari instead of regular soy sauce to keep the dish gluten-free.

Pineapple Chicken and Rice: Sweet, Savory, Effortlessly Easy Recipe

Print Recipe

★★★★★

4.6 from 66 reviews

This Pineapple Chicken and Rice recipe combines tender sautéed chicken with a sweet and savory pineapple sauce, mixed with colorful vegetables and fluffy rice. It’s an effortlessly easy, one-pan meal perfect for a quick weeknight dinner that bursts with tropical flavors and vibrant textures.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian Fusion

Ingredients

Scale 1x2x3x

For the Chicken

• 1 lb Chicken Breast (substitute with chicken thighs for a juicier option)
• 2 tbsp Olive or Sesame Oil (used for sautéing)

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 of water to avoid lumps)
• 1 tbsp Water

For the Main Dish

• 1.5 cups Cooked Rice (white, brown, or jasmine based on preference)
• 1 cup Pineapple Chunks (fresh or drained canned chunks)
• 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)

Optional Toppings

• Sesame seeds (for serving; customize based on taste preferences)
• Crushed red pepper (optional for extra spice)

Instructions

1. 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 cooked, remove the chicken from the pan and set aside on a plate.
2. 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, stirring well to combine. Bring the mixture to a simmer over medium heat.
3. Thicken and Combine: Stir the cornstarch mixed with water into the simmering sauce to thicken it. Cook for 2-3 minutes until the sauce becomes glossy and slightly thickened. Return the sautéed chicken back to the pan, then add pineapple chunks and diced red bell pepper, stirring gently to coat everything evenly with the sauce.
4. Add the Rice: Gently fold in the cooked rice, stirring until the rice is warmed through and well combined with the sauce and other ingredients, about 2 minutes.
5. Garnish and Serve: Remove the pan from heat and sprinkle chopped green onions and sesame seeds on top. Add crushed red pepper if desired for extra spice. Serve hot and enjoy the tropical burst of flavors!

Notes

• Chicken thighs can be used instead of chicken breast for a juicier result.
• Use low-sodium soy sauce to reduce salt intake.
• For a vegetarian version, substitute chicken with tofu or tempeh and use vegetarian soy sauce.
• Fresh pineapple juice adds brightness, but canned pineapple juice works well if strained.
• Adjust the honey or brown sugar based on your desired level of sweetness.
• For added texture, consider tossing in snap peas or other crunchy vegetables with the bell peppers.
• Serve with additional crushed red pepper flakes for heat or a squeeze of lime for acidity.

Keywords: pineapple chicken, chicken and rice, sweet and savory chicken, easy dinner, one pan meal, tropical flavors