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 combines tender chicken, juicy pineapple, and a flavorful sauce all served over warm rice for a satisfying dinner.
Ingredients
- Chicken Breast – 1 lb (substitute with chicken thighs for a juicier option)
- Olive or Sesame Oil – 2 tbsp
- Garlic – 2 cloves, minced (or 1 tsp garlic powder)
- Soy Sauce – 1/2 cup (low sodium preferred)
- Pineapple Juice – 1/3 cup (from canned pineapple if preferred)
- Honey or Brown Sugar – 2 tbsp (maple syrup as a substitute)
- Rice Vinegar or Apple Cider Vinegar – 1 tbsp (white vinegar can be used)
- Cornstarch – 1 tsp
- Water – 1 tbsp (for mixing with cornstarch)
- Cooked Rice – 1.5 cups (white, brown, or jasmine)
- Pineapple Chunks – 1 cup (fresh or drained canned)
- Red Bell Pepper – 1/2, diced (or other bell peppers or snap peas)
- Green Onions – 1/4 cup, chopped (chives as substitute)
- Optional Toppings: Sesame seeds or crushed red pepper for serving
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. Remove and set aside on a plate.
- 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: Mix cornstarch with water until smooth, then stir it into the sauce. Cook for 2-3 minutes until the sauce thickens and becomes glossy.
- Step 4: Return the cooked chicken to the pan. Add pineapple chunks and diced red bell pepper, stirring to coat everything evenly with the sauce.
- Step 5: Gently fold in the cooked rice and heat through for about 2 minutes, ensuring everything is well combined.
- Step 6: Remove from heat, garnish with chopped green onions and a sprinkle of sesame seeds. Serve hot, adding crushed red pepper for extra heat if desired.
Tips & Variations
- Use chicken thighs instead of breasts for a juicier texture.
- Add sriracha or red pepper flakes to the sauce for a spicy kick.
- Swap chicken for shrimp or tofu to suit dietary preferences.
- Include extra vegetables like broccoli or carrots for added nutrition.
- Try cauliflower rice as a low-carb substitute.
- Replace pineapple with mango or peaches for a tropical twist.
- Add chopped cashews or slivered almonds for crunch.
- Garnish with fresh cilantro or basil instead of green onions for a herbal note.
- Mix cornstarch with water thoroughly before adding to the sauce to avoid lumps.
- Avoid overcooking the chicken to keep it tender and juicy.
Storage
Store cooked chicken and sauce together in an airtight container in the refrigerator for up to 24 hours. Keep cooked rice separate until ready to serve. Reheat chicken and sauce gently in a skillet over medium heat, then add warm rice and toss before serving for best texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken for this recipe?
Yes, but be sure to thaw it completely before cooking to ensure even cooking and the best texture.
Is this dish gluten-free?
It can be, if you use gluten-free soy sauce and verify other ingredients are gluten-free. Always check labels to be sure.
Print
Pineapple Chicken and Rice Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
Pineapple Chicken and Rice is a vibrant and flavorful dish combining tender sautéed chicken breast with a sweet and savory pineapple sauce. Enhanced with colorful bell peppers, green onions, and a glossy soy-based sauce thickened with cornstarch, this quick and easy meal delivers a tropical burst of flavor. Perfect for weeknight dinners, it’s versatile enough to accommodate various substitutions and dietary preferences.
Ingredients
For the Chicken
- 1 lb Chicken Breast, cut into bite-sized pieces
- 2 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
- 2 tbsp Honey or Brown Sugar
- 1 tbsp Rice Vinegar or Apple Cider Vinegar
- 1 tsp Cornstarch + 1 tbsp Water (mixed to create a slurry)
For the Main Dish
- 1.5 cups Cooked Rice (white, brown, or jasmine)
- 1 cup Pineapple Chunks (fresh or canned, drained)
- 1/2 Red Bell Pepper, diced
- 1/4 cup Green Onions, chopped
Optional Toppings
- Sesame Seeds
- Crushed Red Pepper Flakes
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 on the outside and cooked through. Remove the chicken from the pan and set 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 the soy sauce, pineapple juice, honey, and vinegar. Stir well to combine and bring the mixture to a gentle simmer.
- Thicken and Combine: Stir the cornstarch slurry into the simmering sauce to thicken it. Cook for 2-3 minutes until the sauce becomes glossy. Return the cooked chicken to the pan along with the pineapple chunks and diced red bell pepper. Stir everything to coat well in the thickened sauce.
- Add the Rice: Gently fold in the cooked rice, stirring carefully to warm it through and mix with the chicken and sauce evenly. This process should take about 2 minutes.
- Garnish and Serve: Remove the pan from heat. Sprinkle the chopped green onions on top, followed by a light sprinkle of sesame seeds. Serve hot immediately. For extra heat, optionally add crushed red pepper flakes before serving.
Notes
- Do not overcook the chicken to prevent dryness; cook just until browned and no longer pink inside.
- Mix cornstarch thoroughly with water before adding to the sauce to ensure smooth thickening without lumps.
- Use low sodium soy sauce for a healthier version and better control of saltiness.
- Substitute chicken thighs for juicier meat or tofu for a vegetarian alternative.
- Add extra vegetables like broccoli, carrots, or snap peas for added nutrition and color.
- For a low-carb option, replace cooked rice with cauliflower rice.
- Consider garnishing with cilantro or basil instead of green onions for an herbal twist.
- Store cooked chicken and sauce in an airtight container and refrigerate for up to 24 hours; keep rice separate and reheat together before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-inspired
Keywords: Pineapple Chicken, Pineapple Chicken and Rice, Sweet and Savory Chicken, Easy Chicken Stir Fry, Tropical Chicken Recipe, Weeknight Dinner, Asian Chicken Recipe
