Pineapple Chicken and Rice: Sweet, Savory, Effortlessly Easy Recipe
Introduction
Pineapple Chicken and Rice is a delightful dish that balances sweet and savory flavors with ease. Perfect for busy weeknights, it combines tender chicken, juicy pineapple, and vibrant bell peppers in a flavorful sauce served over rice. This recipe is both simple and satisfying for 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
- Step 1: 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. Remove from the pan and set aside on a plate.
- Step 2: 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 simmer.
- Step 3: Stir in the cornstarch mixed with water to thicken the sauce. Cook for 2-3 minutes until the sauce becomes glossy.
- Step 4: Return the cooked chicken to the pan, then add pineapple chunks and diced red bell pepper. Stir gently to coat everything evenly in the sauce.
- Step 5: Fold in the cooked rice and warm through for about 2 minutes, mixing well to combine all ingredients.
- Step 6: Remove from heat and garnish with chopped green onions and a sprinkle of sesame seeds. Add crushed red pepper if desired. Serve hot and enjoy!
Tips & Variations
- For a juicier chicken, substitute chicken breasts with thighs.
- Use brown or jasmine rice for added texture and flavor.
- Maple syrup can replace honey or brown sugar for a different sweetness.
- Add snap peas or other vegetables for extra crunch and color.
- If you prefer less sauce, reduce the liquid ingredients slightly before thickening.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Adding a splash of water while reheating helps keep the dish moist.
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.
Is this recipe gluten-free?
To make it gluten-free, use tamari or a gluten-free soy sauce substitute instead of regular soy sauce.
PrintPineapple Chicken and Rice: Sweet, Savory, Effortlessly Easy Recipe
Pineapple Chicken and Rice is a delightful fusion dish combining juicy sautéed chicken with a sweet and savory pineapple sauce, tender bell peppers, and fluffy rice. This easy-to-make recipe balances the tropical sweetness of pineapple with the umami of soy sauce and a hint of tang from vinegar, making it a perfect weeknight meal that is both flavorful and satisfying.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian Fusion
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 recommended)
- 1/3 cup Pineapple 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 substituted)
- 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; substitutes include other bell peppers or snap peas)
- 1/4 cup Green Onions (chopped; chives can substitute)
Optional Toppings
- Sesame seeds (for garnish)
- 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 to keep warm.
- 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 the mixture to a simmer to blend the flavors.
- Thicken and Combine: Stir in the cornstarch mixed with water to thicken the sauce. Cook for 2-3 minutes until the sauce becomes glossy and thickened. Return the sautéed chicken to the pan, then add pineapple chunks and diced red bell pepper, stirring to coat everything evenly with the sauce.
- Add the Rice: Gently fold in the cooked rice, stirring carefully until the rice is warmed through and well combined with the chicken and sauce. This process should take about 2 minutes.
- Garnish and Serve: Remove the pan from heat and garnish the dish with chopped green onions and a sprinkle of sesame seeds. Add crushed red pepper if you like some heat. Serve hot and enjoy the tropical burst of flavors!
Notes
- Substitute chicken thighs for a juicier and more flavorful chicken.
- Use low sodium soy sauce for a healthier option and better control of saltiness.
- Fresh pineapple juice and chunks provide the best flavor, but canned pineapple works perfectly when fresh is unavailable.
- Adjust sweetness by varying the amount of honey or brown sugar according to taste.
- For a spicy kick, add crushed red pepper flakes or sliced fresh chili.
- Rice can be cooked ahead of time or use leftover rice to make this dish more convenient.
- Use sesame oil for a nuttier flavor profile instead of olive oil if preferred.
Keywords: pineapple chicken, chicken and rice, sweet and savory chicken, easy dinner recipe, one pan meal, Asian inspired chicken
