Description

This Pineapple Chicken and Rice recipe is a flavorful and easy-to-make dish combining tender chicken breast with a tangy pineapple sauce and colorful vegetables. Sautéed chicken is simmered in a sweet and savory pineapple-soy blend, then tossed with vibrant bell peppers, juicy pineapple chunks, and fluffy rice, making it a perfect tropical-inspired meal any day of the week.

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 is a healthier alternative)
1/3 cup Pineapple Juice (use juice from canned pineapple for convenience)
2 tbsp Honey or Brown Sugar (consider using maple syrup as a substitute)
1 tbsp Rice Vinegar or Apple Cider Vinegar (can use white vinegar in a pinch)
1 tsp Cornstarch (mix with 1 tbsp of water to avoid lumps)
1 tbsp Water

For the Main Dish

1.5 cups Cooked Rice (use white, brown, or jasmine rice based on preference)
1 cup Pineapple Chunks (opt for fresh or drained canned chunks)
1/2 whole Red Bell Pepper (diced; substitute with other bell peppers or snap peas)
1/4 cup Green Onions (chopped; chives make a great substitute)

Optional Toppings

Sesame seeds (for serving; customize based on taste preferences)
Crushed red pepper (optional for extra spice)

Instructions

Sauté the Chicken: Heat olive or sesame oil in a large pan over medium heat. Add the chicken breast pieces and cook until browned and thoroughly cooked, about 6-8 minutes. Once done, 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 soy sauce, pineapple juice, honey, and vinegar. Stir the mixture well and bring it to a simmer.
Thicken and Combine: Stir in the cornstarch mixed with water to the simmering sauce to thicken it. Cook for 2-3 minutes until the sauce becomes glossy. Return the sautéed chicken back to the pan, then add pineapple chunks and diced red bell pepper, stirring to coat everything evenly in the sauce.
Add the Rice: Gently fold in the cooked rice until it is warmed through and all ingredients are well combined, which should take about 2 minutes.
Garnish and Serve: Remove the pan from heat and garnish the dish with chopped green onions and a sprinkle of sesame seeds. Serve the dish hot and enjoy the tropical burst of flavors.

Notes

Using chicken thighs instead of breasts will provide a juicier texture.
Low sodium soy sauce is recommended to reduce salt intake.
Fresh pineapple juice intensifies flavor but canned pineapple juice works well for convenience.
Cornstarch should be mixed with water before adding to prevent lumps.
Customize the level of spice by adding crushed red pepper if desired.
Substitute rice types depending on dietary preference: jasmine for fragrance, brown for extra fiber.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Asian Fusion

Keywords: Pineapple Chicken, Chicken and Rice, Asian inspired chicken, Sweet and savory chicken, One pan chicken recipe, Easy dinner, Tropical flavors