Description
Pineapple Chicken and Rice is a vibrant, easy-to-make dish combining tender diced chicken with sweet pineapple chunks, colorful bell peppers, and fragrant jasmine rice. The dish features a harmonious blend of sweet, savory, and tangy flavors from honey, soy sauce, and rice vinegar, enhanced with a touch of crushed red pepper flakes for mild heat. This skillet-based recipe is perfect for a quick weeknight meal that balances tropical sweetness with classic savory elements.
Ingredients
Scale
Rice
- 2 cups jasmine rice
- Salt (to taste, for cooking rice)
Main Dish
- 1 tablespoon vegetable oil
- 1 pound boneless, skinless chicken breasts, diced
- 1 cup fresh pineapple chunks (or canned, drained)
- 1 small red bell pepper, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 green onions, sliced (for garnish)
- Salt and pepper to taste
Instructions
- Cook the rice: Prepare the jasmine rice according to the package instructions, adding salt to taste if desired. Once cooked, set aside and keep warm.
- Cook the chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken, season with salt and pepper, and cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- Sauté aromatics: In the same skillet, add chopped onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent and fragrant.
- Add vegetables and pineapple: Stir in the diced red bell pepper and pineapple chunks. Cook for an additional 3-4 minutes until peppers are tender and pineapple is warmed through.
- Prepare the sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, and crushed red pepper flakes if using. Pour this sauce mixture into the skillet and stir well to coat the vegetables and pineapple.
- Combine chicken and sauce: Return the cooked chicken to the skillet and stir to combine with the sauce and vegetables. Allow the mixture to cook for 2-3 minutes so the sauce thickens slightly and coats the chicken well.
- Serve: Spoon the pineapple chicken mixture over the cooked jasmine rice. Garnish with sliced green onions for a fresh finish. Serve immediately.
Notes
- For a spicier kick, increase the amount of crushed red pepper flakes or add a dash of chili sauce.
- Use fresh pineapple when possible for maximum flavor, but canned pineapple chunks drained well work fine.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To make this dish gluten-free, substitute soy sauce with tamari or a gluten-free soy sauce alternative.
- This recipe can be adapted by substituting chicken breasts with chicken thighs for juicier results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-inspired
Keywords: pineapple chicken, pineapple and rice, sweet and savory chicken, easy chicken recipe, skillet chicken recipe, jasmine rice chicken, Asian-inspired chicken dish
