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