Description
Pineapple Chicken and Rice is a delightful dish that combines sweet and savory flavors with minimal effort. Tender chicken breast is sautéed with aromatic garlic and tossed in a tangy sauce made from soy sauce, pineapple juice, honey, and vinegar. Paired with fluffy cooked rice and sweet pineapple chunks, this recipe offers a perfect balance of flavors and textures, making it an ideal weeknight dinner that’s quick to prepare and sure to satisfy.
Ingredients
Scale
Protein and Main Ingredients
- 1 lb Chicken Breast (Substitute with chicken thighs for a juicier option)
- 1.5 cups Cooked Rice (white, brown, or jasmine)
Vegetables and Fruit
- 1 cup Pineapple Chunks (fresh or drained canned)
- 1/2 whole Red Bell Pepper (diced; substitute with other bell peppers or snap peas)
- 1/4 cup Green Onions (chopped; chives as a substitute)
- 2 cloves Garlic (minced; garlic powder if fresh unavailable)
Sauces and Seasonings
- 2 tbsp Olive or Sesame Oil (for sautéing)
- 1/2 cup Soy Sauce (low sodium preferred)
- 1/3 cup Pineapple Juice (from canned pineapple)
- 2 tbsp Honey or Brown Sugar (maple syrup as substitute)
- 1 tbsp Rice Vinegar or Apple Cider Vinegar (white vinegar as substitute)
- 1 tsp Cornstarch (mix with 1 tbsp water)
- 1 tbsp Water
- Sesame seeds (for serving)
- Crushed red pepper (optional, for spice)
Instructions
- Prepare the Sauce: In a small bowl, whisk together soy sauce, pineapple juice, honey (or brown sugar), and rice vinegar. In a separate small bowl, mix cornstarch with 1 tablespoon of water until smooth. Set both aside.
- Sauté the Aromatics: Heat olive or sesame oil in a large skillet over medium-high heat. Add minced garlic and sauté for about 30 seconds until fragrant, taking care not to burn it.
- Cook the Chicken: Add chicken breast cut into bite-sized pieces to the skillet. Cook for 5-7 minutes, stirring occasionally, until chicken is cooked through and lightly browned.
- Add Vegetables and Pineapple: Stir in diced red bell pepper and pineapple chunks. Cook together for 2-3 minutes so the vegetables soften slightly and pineapple warms through.
- Add Sauce and Thicken: Pour the sauce mixture into the skillet. Bring to a simmer, then add the cornstarch slurry while stirring continuously. Cook for 2-3 minutes or until sauce thickens and coats the chicken and vegetables evenly.
- Combine with Rice and Garnish: Stir in cooked rice until evenly combined and heated through. Remove from heat and garnish with chopped green onions and sesame seeds. Add crushed red pepper if desired for a spicy kick.
- Serve: Plate the pineapple chicken and rice immediately while warm. Enjoy as a hearty and flavorful meal perfect for any day of the week.
Notes
- For juicier chicken, substitute chicken breasts with boneless skinless chicken thighs.
- Use low sodium soy sauce to reduce salt content.
- If fresh garlic is unavailable, garlic powder is a convenient alternative.
- Maple syrup can be used instead of honey or brown sugar for sweetness.
- Rice vinegar imparts a subtle tang; apple cider vinegar or white vinegar can be used if unavailable.
- Cooked rice can be white, brown, or jasmine based on preference.
- Add crushed red pepper flakes to taste for extra heat.
- This dish reheats well and can be stored in an airtight container in the refrigerator for up to 3 days.
