Description
Pineapple Chicken and Rice is a vibrant one-pan dish that beautifully balances sweet and savory flavors. Juicy sautéed chicken breast is coated in a tangy, glossy pineapple-soy sauce and combined with tender rice, fresh pineapple chunks, and crisp vegetables. This tropical-inspired recipe is quick to prepare, perfect for a flavorful weeknight dinner, and easily customizable to suit different dietary preferences.
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 (maple syrup can be 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 the Main Dish
- 1.5 cups Cooked Rice (white, brown, or jasmine)
- 1 cup Pineapple Chunks (fresh or drained canned)
- 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, turning occasionally, until browned on all sides and cooked through, about 6-8 minutes. Remove from pan and set aside on a plate.
- 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 to a gentle simmer to blend flavors.
- Thicken and Combine: Mix the cornstarch with water thoroughly, then stir it into the simmering sauce. Cook for 2-3 minutes until the sauce thickens and becomes glossy. Return the cooked chicken to the pan, add pineapple chunks and diced red bell pepper, stirring well to coat everything evenly in the sauce.
- Add the Rice: Gently fold in the cooked rice, stirring until the rice is warmed through and the ingredients are well combined. This step takes about 2 minutes.
- Garnish and Serve: Remove from heat. Garnish with chopped green onions and a sprinkle of sesame seeds. Serve hot immediately, with optional crushed red pepper for an extra kick if desired.
Notes
- Optional: Add crushed red pepper for a spicy kick to balance the sweetness.
- To avoid lumps, thoroughly mix cornstarch with water before adding to the sauce.
- Use chicken thighs instead of breasts for juicier meat.
- Additional vegetables like broccoli, snap peas, or shredded carrots can be added for extra nutrition and color.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for 2-3 months.
- Reheat leftovers gently on the stovetop or microwave, adding a splash of water if needed to maintain moisture.
- For a low-carb version, substitute rice with cauliflower rice.
- Soy sauce alternatives such as coconut aminos can be used for soy allergies.
- Freshly cooked rice should be cooled slightly before mixing to prevent clumping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Tropical
Keywords: pineapple chicken, pineapple chicken and rice, tropical chicken recipe, sweet and savory chicken, one-pan chicken dinner, easy chicken stir-fry, pineapple sauce chicken
