Introduction

Pineapple Chicken and Rice is a deliciously sweet and savory dish that’s simple to prepare on any weeknight. This recipe combines tender chicken, juicy pineapple, and a flavorful sauce to create a satisfying meal with a tropical twist.

A white bowl filled with a base layer of fluffy white rice, topped with a colorful mix of cubed chicken pieces, bright yellow pineapple chunks, and red bell pepper pieces, all coated in a glistening sauce. The dish is garnished with small slices of green scallions and a few sesame seeds. Near the bowl, a pair of brown wooden chopsticks lies on a teal cloth on a white marbled surface, with a fresh pineapple wedge partially visible on the right side. In the background, blurred white bowls contain the same dish. 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 (maple syrup can be used as a substitute)
1 tbsp rice vinegar or apple cider vinegar (white vinegar can be used in a pinch)
1 tsp cornstarch (mix with 1 tbsp water to avoid lumps)
1 tbsp water
1.5 cups cooked rice (white, brown, or jasmine rice works well)
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)
Sesame seeds, optional for serving
Crushed red pepper, optional for extra spice

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 from the pan and set aside on a plate.
Step 2: In the same pan, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the soy sauce, pineapple juice, honey, and vinegar. Stir well and bring the mixture to a simmer.
Step 3: Stir the cornstarch mixed with water into the sauce to thicken it. Cook for 2-3 minutes until the sauce becomes glossy.
Step 4: Return the cooked chicken to the pan, then add the pineapple chunks and diced red bell pepper. Stir to coat everything evenly with the sauce.
Step 5: Gently fold in the cooked rice and cook for about 2 minutes until warmed through and well combined.
Step 6: Remove from heat and garnish with chopped green onions and a sprinkle of sesame seeds. Add crushed red pepper for extra spice if desired. Serve hot and enjoy!

Tips & Variations

For a juicier texture, try using chicken thighs instead of chicken breasts.
If fresh garlic isn’t available, garlic powder works well as a substitute.
Feel free to swap out the red bell pepper for other colorful vegetables like snap peas or orange bell peppers for variety.
Use maple syrup in place of honey or brown sugar for a unique sweetness.

Storage

Store leftover pineapple chicken and rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over medium heat or in the microwave until warmed through, adding a splash of water if the rice feels dry.

How to Serve

Two white bowls each filled with fluffy white rice as the bottom layer, topped with colorful poultry chunks, bright red and yellow bell peppers, green scallions, and sprinkled with black and white sesame seeds. The vegetables and chicken have a glistening texture from a light sauce, and fresh green cilantro leaves are placed nearby on the white marbled surface. A silver fork rests partly on the edge of the lower bowl, adding a simple touch to the clean and fresh presentation. 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.

Is it okay to make this dish ahead of time?

Absolutely. Prepare the dish, cool it completely, and store it in the refrigerator. Reheat thoroughly before serving for best flavor.