Introduction

Pineapple Chicken and Rice is a deliciously tangy and savory dish that brings a tropical twist to your dinner table. This easy-to-make recipe combines tender chicken, sweet pineapple, and flavorful sauce all served over warm rice. Perfect for a weeknight meal that feels special without much fuss.

A hollowed-out pineapple half is used as a bowl containing two main layers: the bottom layer is white, fluffy rice, and the top layer consists of bright orange cubed pineapple pieces mixed with chicken in a glossy sauce. The orange layer is sprinkled with white sesame seeds, small almond slices, and chopped green onions. The textured pineapple shell with its spiky green crown is placed on a white marbled surface, with pieces of almond and blurred ginger in the dark background. Photo taken with an iphone --ar 4:5 --v 7

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 (white, brown, or jasmine rice based on preference)
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, crushed red pepper

Instructions

Step 1: Heat the olive or sesame oil in a large pan over medium heat. Add the chicken breast pieces and cook until browned and cooked through, about 6-8 minutes. Remove the chicken and set aside on a plate.
Step 2: In the same pan, add the minced garlic and sauté for about 30 seconds until fragrant.
Step 3: Pour in soy sauce, pineapple juice, honey, and vinegar. Stir well and bring the mixture to a simmer.
Step 4: Mix the cornstarch with water until smooth, then stir it into the sauce to thicken. Cook for 2-3 minutes until the sauce becomes glossy.
Step 5: Return the cooked chicken to the pan. Add pineapple chunks and diced red bell pepper, stirring to coat everything evenly in the sauce.
Step 6: Gently fold in the cooked rice, warming through and mixing until well combined, about 2 minutes.
Step 7: Remove from heat and garnish with chopped green onions and sesame seeds. Serve hot and enjoy the tropical flavors!

Tips & Variations

For extra juiciness, use chicken thighs instead of breasts.
Try maple syrup as a natural sweetener instead of honey or brown sugar.
Add snap peas or other colorful vegetables for more texture and nutrition.
If you like spice, sprinkle crushed red pepper on top before serving.

Storage

Store leftover pineapple chicken and rice 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 before reheating helps keep the rice moist.

How to Serve

Two halved pineapples serve as bowls, each filled with two layers: the top layer is white rice with a soft, fluffy texture, and the bottom layer is a glossy, brown chicken and pineapple stir-fry mixed with cashews, all sprinkled with white sesame seeds. Surrounding the pineapples are small wood bowls, one filled with more white rice and another with golden sesame seeds, along with a white bowl containing bright yellow pineapple chunks. The setup is on a white marbled surface that adds contrast to the vibrant colors and textures of the dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen pineapple chunks for this recipe?

Yes, frozen pineapple chunks work well. Just thaw and drain any excess liquid before adding them to the dish to avoid making the sauce too watery.

Is this recipe suitable for meal prep?

Absolutely. This dish holds up well in the fridge and can be portioned out for easy lunches or dinners throughout the week. Just reheat thoroughly before serving.