Description
Pineapple Chicken and Rice is a vibrant and easy-to-make dish combining tender sautéed chicken breast with a sweet and savory pineapple soy sauce, piled onto fluffy rice and garnished with fresh vegetables and optional spicy or nutty toppings. This tropical-inspired recipe is perfect for a quick, flavorful weeknight dinner that pleases the whole family.
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 preferred)
- 1/3 cup Pineapple Juice (use juice from canned pineapple for convenience)
- 2 tbsp Honey or Brown Sugar (maple syrup can be used as a substitute)
- 1 tbsp Rice Vinegar or Apple Cider Vinegar (white vinegar can be used in a pinch)
- 1 tsp Cornstarch (mixed with 1 tbsp water to avoid lumps)
- 1 tbsp Water (for mixing with cornstarch)
For the Main Dish
- 1.5 cups Cooked Rice (white, brown, or jasmine rice)
- 1 cup Pineapple Chunks (fresh or drained canned)
- 1/2 Red Bell Pepper, diced (can substitute with other bell peppers or snap peas)
- 1/4 cup Green Onions, chopped (chives can be used as a substitute)
Optional Toppings
- Sesame seeds (for serving)
- 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 done, transfer the chicken to a plate and set aside.
- 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 (or brown sugar), and vinegar. Stir well and bring the mixture to a gentle simmer.
- Thicken and Combine: Mix the cornstarch with water until smooth and stir into the simmering sauce. Cook for 2-3 minutes until the sauce thickens and becomes glossy. Return the sautéed chicken to the pan, then add pineapple chunks and diced red bell pepper. Stir to coat everything evenly with the sauce.
- Add the Rice: Gently fold in the cooked rice, warming it through and ensuring all components are well combined. This should take about 2 minutes.
- Garnish and Serve: Remove the pan from heat. Garnish the dish with chopped green onions and a sprinkle of sesame seeds. Serve hot, and enjoy the tropical burst of sweet and savory flavors. Optionally, top with crushed red pepper for a spicy kick.
Notes
- Optional: Top with crushed red pepper for extra heat and flavor.
- Use chicken thighs for a juicier texture if preferred.
- Substitute maple syrup for honey or brown sugar for a different sweetness profile.
- Try adding extra vegetables like broccoli, carrots, or snap peas for additional nutrition and color.
- For a low-carb alternative, replace rice with cauliflower rice.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2-3 months.
- To avoid sauce lumps, thoroughly mix cornstarch and water before adding to the pan.
- Use coconut aminos instead of soy sauce for a soy-free alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Tropical
Keywords: Pineapple Chicken, Pineapple Chicken and Rice, tropical chicken recipe, sweet and savory chicken, easy chicken stir-fry, one-pan dinner
