Description

This Pineapple Chicken and Rice recipe is a flavorful and easy-to-make dish combining tender chicken breast sautéed in a savory pineapple-infused sauce with sweet and tangy notes. The sautéed chicken is coated in a glossy sauce made from soy, pineapple juice, honey, and vinegar, then tossed with colorful bell peppers, juicy pineapple chunks, and fluffy cooked rice. Garnished with green onions and sesame seeds, this tropical-inspired meal is perfect for a quick weeknight dinner bursting with vibrant flavors.

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 chicken breast pieces and cook until browned and cooked through, about 6-8 minutes. Set aside on a plate once done.
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, bringing to a simmer.
Thicken and Combine: Stir in the cornstarch mixed with water to thicken the sauce. Cook for 2-3 minutes until it becomes glossy. Return the sautéed chicken back to the pan, then add pineapple chunks and diced red bell pepper, stirring to coat everything in the sauce.
Add the Rice: Gently fold in the cooked rice until it is warmed through and everything is well combined. This should take about 2 minutes.
Garnish and Serve: Remove from heat and garnish with chopped green onions and a sprinkle of sesame seeds. Add crushed red pepper if desired for extra heat. Serve hot and enjoy the tropical burst of flavors!

Notes

Optional: Top with crushed red pepper for an extra kick. Exact quantities are listed in the recipe card above.
Substitute chicken thighs for a juicier chicken option.
Use low sodium soy sauce to reduce sodium content.
Fresh pineapple juice and chunks provide a brighter flavor, but canned works well too.
Adjust sweetness by using honey, brown sugar, or maple syrup according to taste.
Serve immediately for the best texture and flavor.
Let us know how you liked this recipe!

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Stovetop
Cuisine: Asian Fusion

Keywords: pineapple chicken, chicken and rice, one pan meal, easy dinner, stovetop chicken, pineapple sauce, quick recipe, weeknight dinner