Description
Pineapple Chicken and Rice is a delightful one-pan dinner combining juicy chicken breast, sweet pineapple chunks, and savory soy-based sauce. This easy-to-make dish balances sweet and tangy flavors, enhanced with colorful vegetables and garnished with green onions and sesame seeds. Perfect for a tropical-inspired meal that’s both nutritious and satisfying.
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 works in a pinch)
- 1 tsp Cornstarch (mixed with 1 tbsp water to avoid lumps)
- 1 tbsp Water
For the Main Dish
- 1.5 cups Cooked Rice (white, brown, or jasmine rice as preferred)
- 1 cup Pineapple Chunks (fresh or drained canned)
- 1/2 Red Bell Pepper, diced (substitute with other bell peppers or snap peas)
- 1/4 cup Green Onions, chopped (chives are a good 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, and vinegar. Stir the mixture well and bring it to a simmer.
- Thicken and Combine: Stir the cornstarch mixed with water into the sauce to thicken it. Cook for 2-3 minutes until the sauce becomes glossy. Return the sautéed chicken to the pan, then add pineapple chunks and diced red bell pepper. Stir to evenly coat the ingredients in the sauce.
- Add the Rice: Gently fold in the cooked rice until it is warmed through and everything is well combined, about 2 minutes. Be careful not to break up the rice while stirring.
- Garnish and Serve: Remove the pan from heat. Garnish with chopped green onions and a sprinkle of sesame seeds. Serve hot. For an optional spicy kick, top with crushed red pepper.
Notes
- Optional: Top with crushed red pepper for added spice.
- The recipe can be customized by swapping chicken breast with thighs for juicier meat.
- Low sodium soy sauce reduces the saltiness if preferred.
- Additional vegetables like broccoli or snap peas can be added for extra nutrition and color.
- To prevent clumping, use slightly cooled cooked rice when combining.
- Store leftovers in an airtight container in the fridge up to 3 days or freeze for 2-3 months.
- Reheat gently in a skillet or microwave, adding a splash of water if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Tropical
Keywords: pineapple chicken, chicken and rice, sweet and savory chicken, quick dinner, tropical chicken recipe
