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

Scale

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