Pineapple Chicken and Rice Recipe
Introduction
Pineapple Chicken and Rice is a deliciously sweet and savory dish that’s perfect for a quick weeknight dinner. Tender chicken bites glazed in a tangy pineapple sauce combine with vibrant veggies and warm rice for a comforting meal the whole family will love.
Ingredients
- 1 lb boneless, skinless chicken breast, cut into bite-sized chunks
- 1 tablespoon olive oil or sesame oil
- 2 garlic cloves, minced
- 1/2 cup soy sauce (low sodium if preferred)
- 1/3 cup pineapple juice
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 teaspoon cornstarch + 1 tablespoon water (for thickening)
- 1 1/2 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, extra green onions, crushed red pepper
Instructions
- Step 1: Heat oil in a large skillet over medium heat. Add chicken pieces and cook until browned and cooked through, about 6–8 minutes. Remove the chicken and set aside.
- Step 2: In the same skillet, sauté minced garlic for 30 seconds until fragrant. Pour in soy sauce, pineapple juice, honey, and vinegar, stirring well. Bring to a simmer.
- Step 3: Mix cornstarch with water to create a slurry. Add it to the simmering sauce and cook for 2–3 minutes until the sauce thickens.
- Step 4: Return the chicken to the pan along with pineapple chunks and diced red bell pepper. Stir to coat everything in the sauce.
- Step 5: Fold in the cooked rice and stir until heated through.
- Step 6: Garnish with chopped green onions, sesame seeds, or crushed red pepper as desired. Serve hot and enjoy.
Tips & Variations
- Avoid overcooking the chicken to keep it juicy and tender.
- Add sriracha or red pepper flakes for a spicy kick.
- Include extra vegetables like snap peas or shredded carrots for more color and nutrition.
- Use canned pineapple without syrup to prevent the dish from becoming too sweet.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. The flavors often improve after resting overnight.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of chicken breast?
Absolutely. Chicken thighs are juicier and less likely to dry out, making them a great option if you prefer richer flavor and tenderness.
Can I make this dish ahead of time?
Yes, it stores well. Prepare it in advance and refrigerate. Reheat thoroughly in a skillet or microwave before serving; the flavors deepen nicely after a day.
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Pineapple Chicken and Rice Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
This Pineapple Chicken and Rice recipe is a delightful fusion of sweet and savory flavors, featuring juicy chicken breast pieces cooked to perfection and coated in a tangy pineapple-soy glaze. Combined with vibrant bell peppers, fresh green onions, and fluffy cooked rice, this dish delivers an easy, quick, and flavorful meal perfect for weeknights or meal prep.
Ingredients
Chicken & Sauce
- 1 lb boneless, skinless chicken breast, cut into bite-sized chunks
- 1 tablespoon olive oil or sesame oil
- 2 garlic cloves, minced
- 1/2 cup soy sauce (low sodium preferred)
- 1/3 cup pineapple juice (canned or fresh)
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)
The Rest
- 1 1/2 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, extra green onions, crushed red pepper flakes
Instructions
- Cook the Chicken: Heat the olive or sesame oil in a large skillet over medium heat. Add the bite-sized chicken pieces and cook them until they are nicely browned and cooked through, which usually takes about 6–8 minutes. Once cooked, remove the chicken from the skillet and set it aside to prevent overcooking.
- Make the Sauce: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the soy sauce, pineapple juice, honey (or brown sugar), and vinegar. Stir the mixture well and bring it to a gentle simmer. Slowly add the cornstarch slurry to the pan and continue to cook for 2–3 minutes until the sauce thickens and becomes glossy.
- Combine Everything: Return the cooked chicken to the skillet along with the pineapple chunks and diced red bell pepper. Stir everything together so the chicken and vegetables are evenly coated with the sweet and savory sauce. Then fold in the cooked rice and stir gently to warm the rice through and mix the flavors.
- Finish & Serve: Sprinkle the chopped green onions, sesame seeds, and crushed red pepper flakes on top as desired. Serve the dish hot and enjoy the flavorful combination of tender chicken, sweet pineapple, and savory sauce in every bite.
Notes
- Do not overcook the chicken to keep it tender and juicy.
- For a spicy kick, add sriracha or crushed red pepper flakes to the sauce.
- Add extra vegetables like snap peas or shredded carrots for more nutrition and color.
- Canned pineapple should be drained and preferably not in heavy syrup to avoid extra sweetness.
- If the sauce is too thin, add a bit more cornstarch slurry and simmer until it thickens.
- If the sauce is too thick, stir in a splash of water or pineapple juice to loosen it.
- Use day-old rice for best texture, or allow freshly cooked rice to cool before adding to prevent clumps.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
Keywords: pineapple chicken recipe, chicken and rice, sweet and savory chicken, quick dinner, stovetop chicken, pineapple chicken stir-fry
