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Pineapple Chicken and Rice Recipe

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★★★★★

4.9 from 99 reviews

This Pineapple Chicken and Rice recipe is a vibrant, tropical-inspired dish featuring tender sautéed chicken breast, sweet pineapple chunks, and colorful bell peppers all tossed in a flavorful savory-sweet sauce. Cooked quickly in a large pan, this dish combines the perfect balance of juicy chicken, tangy pineapple, and aromatic soy-based sauce, making it a delightful one-pan meal that’s easy to prepare for weeknight dinners.

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 cornstarch mixture)

For the Main Dish

  • 1.5 cups Cooked Rice (white, brown, or jasmine rice based on preference)
  • 1 cup Pineapple Chunks (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)
  • Crushed red pepper (optional for extra spice)

Instructions

  1. 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, remove the chicken from the pan and set aside on a plate.
  2. 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 well and bring the mixture to a simmer.
  3. 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 to the pan, then add pineapple chunks and diced red bell pepper, stirring to coat everything evenly with the sauce.
  4. Add the Rice: Gently fold in the cooked rice, stirring until it is warmed through and everything is well combined. This will take about 2 minutes.
  5. Garnish and Serve: Remove the pan from heat and garnish with chopped green onions and a sprinkle of sesame seeds. Optionally add crushed red pepper for extra spice. Serve hot and enjoy the tropical burst of flavors.

Notes

  • Substitute chicken thighs for a juicier and more flavorful chicken option.
  • Low sodium soy sauce helps to keep the sodium content lower.
  • Fresh pineapple juice and chunks enhance the natural sweetness and flavor but canned works just as well.
  • Using cornstarch slurry prevents lumps in the sauce and helps it thicken nicely.
  • This dish pairs well with jasmine rice for a sweet and fragrant flavor.
  • Adjust honey or brown sugar based on your desired sweetness level.
  • For a spicier version, add crushed red pepper or chili flakes as a topping or during cooking.

Keywords: Pineapple Chicken, Chicken and Rice, Tropical Chicken Recipe, One Pan Chicken, Sweet and Savory Chicken, Pineapple Sauce Chicken

Find it online: https://dinewithdylan.com/pineapple-chicken-and-rice-recipe/