Description
Pineapple Chicken and Rice is a vibrant, flavorful dish that combines tender diced chicken with sweet pineapple chunks, colorful bell peppers, and aromatic jasmine rice. The sweet and savory sauce, enhanced by soy sauce, honey, and rice vinegar, creates a perfectly balanced meal that’s both comforting and exciting. This easy-to-make recipe uses simple ingredients and a one-skillet cooking method, making it ideal for busy weeknights while delivering a taste of tropical and Asian-inspired cuisine.
Ingredients
Scale
Rice
- 2 cups jasmine rice
- Water for cooking rice (as per package instructions)
Chicken and Vegetables
- 1 tablespoon vegetable oil
- 1 pound boneless, skinless chicken breasts, diced
- 1 small red bell pepper, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup fresh pineapple chunks (or canned, drained)
- 2 green onions, sliced (for garnish)
- Salt and pepper to taste
Sauce
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1/2 teaspoon crushed red pepper flakes (optional)
Instructions
- Cook the Rice: Prepare the jasmine rice according to the package instructions, ensuring it is fluffy and fully cooked. Set aside and keep warm while you prepare the chicken and sauce.
- Cook the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken, season with salt and pepper, and cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside to rest.
- Sauté Aromatics: In the same skillet, add chopped onion and minced garlic. Sauté for 2-3 minutes until fragrant and translucent, developing a flavor base for the dish.
- Add Vegetables and Pineapple: Stir in the diced red bell pepper and pineapple chunks. Cook for another 3-4 minutes until the peppers are tender and the pineapple is warmed through, blending their flavors together.
- Make the Sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, and crushed red pepper flakes if using. Pour this sauce mixture into the skillet, stirring well to coat the vegetables and pineapple evenly.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet. Stir everything together and let the sauce simmer and thicken slightly, about 2-3 minutes, to ensure the chicken absorbs the flavors.
- Serve: Spoon the pineapple chicken mixture over the cooked jasmine rice. Garnish with sliced green onions for a fresh and colorful finish. Serve immediately and enjoy.
Notes
- For a spicier kick, increase the crushed red pepper flakes to 1 teaspoon or add a dash of sriracha when making the sauce.
- Use fresh pineapple for the best flavor, but canned pineapple chunks, drained, work well in a pinch.
- Leftover pineapple chicken pairs well with steamed vegetables or a side salad for a complete meal.
- To make it gluten-free, use tamari or gluten-free soy sauce.
- Jasmine rice can be substituted with basmati or brown rice if preferred; adjust cooking time accordingly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-inspired
Keywords: pineapple chicken, jasmine rice, sweet and savory chicken, one skillet meal, easy dinner, tropical chicken recipe, Asian chicken recipe
