Pineapple Chicken and Rice: Sweet, Savory, Effortlessly Easy Recipe

Introduction

This Pineapple Chicken and Rice dish combines sweet and savory flavors into a simple, satisfying meal. Perfect for busy weeknights, it features tender chicken, vibrant veggies, and a tangy pineapple sauce that’s sure to please the whole family.

Ingredients

• 1 lb Chicken Breast (substitute with chicken thighs for a juicier option)
• 2 tbsp Olive or Sesame Oil (used for sautéing)
• 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
• 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

1. Step 1: Heat olive or sesame oil in a large skillet over medium-high heat. Add the chicken breasts, cut into bite-sized pieces, and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the pan and set aside.
2. Step 2: In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Mix soy sauce, pineapple juice, honey or brown sugar, vinegar, cornstarch slurry (cornstarch mixed with water), and water in a bowl, then pour into the skillet.
3. Step 3: Stir the sauce constantly and cook for 2-3 minutes until it thickens. Return the chicken to the skillet and toss to coat in the sauce.
4. Step 4: Add diced red bell pepper, pineapple chunks, and green onions to the pan. Cook for another 2-3 minutes until the vegetables are tender-crisp and heated through.
5. Step 5: Serve the chicken and sauce over cooked rice. Sprinkle with sesame seeds and crushed red pepper, if using, for added flavor and texture.

Tips & Variations

• For a juicier chicken, substitute chicken thighs instead of breasts.
• Use fresh pineapple and juice when possible for a brighter flavor.
• Add snap peas or diced carrots for extra crunch and nutrients.
• Swap honey for maple syrup or brown sugar to adjust sweetness.
• Serve over cauliflower rice for a lower-carb version.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop, adding a splash of water or broth to loosen the sauce if needed. Avoid freezing as pineapple texture may become mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen pineapple chunks?

Yes, frozen pineapple chunks work well. Just thaw and drain any excess liquid before adding to the dish to prevent it from becoming watery.

Is it possible to make this recipe gluten-free?

Absolutely. Use a gluten-free soy sauce or tamari to keep the dish gluten-free without sacrificing flavor.

Pineapple Chicken and Rice: Sweet, Savory, Effortlessly Easy Recipe

Pin Recipe

Print Recipe

★★★★★

5 from 111 reviews

This Pineapple Chicken and Rice recipe combines sweet and savory flavors into a simple, one-pan dish that’s perfect for a quick and satisfying meal. Tender chicken breasts are sautéed and simmered in a tangy pineapple soy sauce, then served over fluffy rice with colorful bell peppers and green onions. The dish offers a perfect balance of sweetness from pineapple juice and honey, and a slight tang from rice vinegar, making it deliciously addictive and effortless to prepare.

• Author: Sana
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian Fusion
• Diet: Halal

Ingredients

Scale 1x2x3x

For the Chicken

• 1 lb Chicken Breast (substitute with chicken thighs for a juicier option)
• 2 tbsp Olive or Sesame Oil (for sautéing)

For the Sauce

• 2 cloves Garlic, minced (or 1 tsp garlic powder if fresh is unavailable)
• 1/2 cup Soy Sauce (low sodium preferred)
• 1/3 cup Pineapple Juice (preferably from canned pineapple)
• 2 tbsp Honey or Brown Sugar (maple syrup can be used as a substitute)
• 1 tbsp Rice Vinegar or Apple Cider Vinegar (can substitute with white vinegar)
• 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)
• 1 cup Pineapple Chunks (fresh or drained canned)
• 1/2 whole Red Bell Pepper, diced (other bell peppers or snap peas can be used)
• 1/4 cup Green Onions, chopped (or chives as substitute)

Optional Toppings

• Sesame seeds (for serving)
• Crushed red pepper (optional for extra spice)

Instructions

1. Prepare the Chicken: Pat the chicken breasts dry and cut into bite-sized pieces. Heat 2 tablespoons of olive or sesame oil in a large skillet over medium-high heat. Add the chicken and sauté for 5-7 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
2. Make the Sauce: In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Pour in the soy sauce, pineapple juice, honey or brown sugar, and rice vinegar. Stir to combine everything well.
3. Thicken the Sauce: In a small bowl, mix 1 teaspoon cornstarch with 1 tablespoon water until dissolved. Slowly pour this mixture into the skillet while stirring continuously. Let the sauce simmer for 2-3 minutes until it thickens slightly.
4. Combine Ingredients: Return the cooked chicken to the skillet. Add the pineapple chunks, diced red bell pepper, and chopped green onions. Stir everything to coat with the sauce and cook for another 2-3 minutes until the vegetables are tender but still crisp.
5. Serve: Serve the pineapple chicken over the cooked rice. Garnish with optional sesame seeds and crushed red pepper if desired. Enjoy warm for a perfect balance of sweet and savory flavors.

Notes

• You can substitute chicken thighs for a juicier texture.
• Use low sodium soy sauce for a healthier option.
• Adjust sweetness by using honey, brown sugar, or maple syrup according to your preference.
• Fresh pineapple chunks add brightness, but canned pineapple works well too if drained properly.
• For extra heat, add crushed red pepper flakes to the sauce or as a garnish.
• Serve immediately for the best texture of bell peppers.

Keywords: Pineapple chicken, chicken and rice, sweet and savory chicken, quick chicken recipe, Asian chicken dish, pineapple sauce chicken