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Pineapple Chicken and Rice Recipe

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★★★★★

4.7 from 94 reviews

This Pineapple Chicken and Rice recipe offers a delightful blend of sweet and savory flavors with tender chicken, juicy pineapple chunks, and vibrant vegetables all coated in a glossy, flavorful sauce. It’s a quick and easy one-pan dish perfect for weeknight dinners, combining sautéed chicken, a tangy pineapple-soy sauce, and tender rice with colorful bell peppers and green onions for a tropical, comforting meal.

Ingredients

Scale

For the Chicken

  • 1 lb Chicken Breast (substitute with chicken thighs for a juicier option)
  • 2 tbsp Olive or Sesame Oil (for sautéing)

For the Sauce

  • 2 cloves Garlic (minced; use garlic powder if fresh is unavailable)
  • 1/2 cup Soy Sauce (low sodium preferred)
  • 1/3 cup Pineapple Juice (preferably from canned pineapple)
  • 2 tbsp Honey or Brown Sugar (maple syrup can be a substitute)
  • 1 tbsp Rice Vinegar or Apple Cider Vinegar (white vinegar can be a substitute)
  • 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; substitute with other bell peppers or snap peas)
  • 1/4 cup Green Onions (chopped; chives are a great substitute)

Optional Toppings

  • Sesame Seeds (for serving)
  • Crushed Red Pepper (optional for extra spice)

Instructions

  1. Sauté the Chicken: Heat 2 tablespoons of olive or sesame oil in a large pan over medium heat. Add chicken breast pieces and cook for about 6-8 minutes, until browned and cooked through. Once done, remove the chicken from the pan and set aside on a plate.
  2. Prepare the Sauce: In the same pan, add minced garlic and sauté for about 30 seconds until fragrant. Pour in 1/2 cup soy sauce, 1/3 cup pineapple juice, 2 tablespoons honey or brown sugar, and 1 tablespoon rice vinegar. Stir the mixture well and bring it to a gentle simmer.
  3. Thicken and Combine: Stir in the cornstarch slurry—1 teaspoon cornstarch mixed with 1 tablespoon water—into the sauce to thicken it. Cook the sauce for 2-3 minutes until it becomes glossy. Return the sautéed chicken to the pan, then add 1 cup pineapple chunks and 1/2 diced red bell pepper. Stir everything together so that the chicken and vegetables are fully coated in the sauce.
  4. Add the Rice: Gently fold in 1.5 cups of cooked rice. Continue stirring and warming the mixture for about 2 minutes until the rice is heated through and the ingredients are well combined.
  5. Garnish and Serve: Remove the pan from heat. Garnish the dish with 1/4 cup chopped green onions and a sprinkle of sesame seeds. Optionally, add crushed red pepper for some heat. Serve the Pineapple Chicken and Rice hot for a tropical burst of flavors.

Notes

  • Substitute chicken thighs for a juicier and more flavorful result.
  • Low sodium soy sauce reduces the salt content and makes the dish healthier.
  • If fresh garlic is unavailable, garlic powder works as a convenient alternative.
  • Maple syrup can be used in place of honey or brown sugar for sweetness.
  • Cornstarch must be mixed with water before adding to the sauce to prevent lumps.
  • Use any type of rice you prefer: white, brown, or jasmine all work well.
  • Bell peppers can be swapped with snap peas or other crunchy vegetables for variety.
  • Adjust crushed red pepper to your preferred spice level or omit entirely for a milder dish.

Keywords: pineapple chicken, chicken and rice, sweet and savory chicken, one-pan chicken recipe, easy dinner, tropical chicken dish

Find it online: https://miarosetti.com/pineapple-chicken-and-rice-recipe/