Pineapple Chicken Rice offers a delightful tropical twist on a classic comfort dish. Combining juicy pineapple with tender chicken and fragrant jasmine rice, this recipe is both flavorful and satisfying. It’s perfect for a weeknight dinner that feels a little special.

A dish served inside a pineapple shell cut in half, with two main layers visible: the bottom layer is white cooked rice, slightly fluffy, placed at the bottom center; above the rice is a layer of small cubed pieces of meat glazed in a sticky brown sauce, sprinkled with white sesame seeds. The pineapple shell has green spiky edges and a yellow fleshy interior. In the background, another half pineapple shell with a similar filling is slightly blurred next to a yellow cloth napkin with a silver fork and knife resting on it, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups of jasmine rice
1 pound of boneless, skinless chicken thighs, cut into bite-sized pieces
1 medium pineapple, peeled, cored, and diced
1 red bell pepper, diced
1 cup of frozen peas
3 tablespoons of soy sauce
2 tablespoons of oyster sauce
1 tablespoon of sesame oil
2 cloves of garlic, minced
1 tablespoon of fresh ginger, minced
3 green onions, chopped (for garnish)
Salt and pepper to taste
2 tablespoons of vegetable oil

Instructions

Step 1: Rinse the jasmine rice under cold water until the water runs clear.
Step 2: In a medium saucepan, combine the rinsed rice with 4 cups of water and a pinch of salt. Bring to a boil over medium-high heat.
Step 3: Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes until tender.
Step 4: Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
Step 5: In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat.
Step 6: Add the diced chicken thighs, season with salt and pepper, and cook for 5-7 minutes until browned and cooked through.
Step 7: Add minced garlic and ginger, stir-fry for 1-2 minutes until fragrant.
Step 8: Add diced red bell pepper and frozen peas to the skillet. Cook for 3-4 minutes until vegetables are tender.
Step 9: Gently fold in the diced pineapple and cook for an additional 2-3 minutes.
Step 10: In a small bowl, mix soy sauce, oyster sauce, and sesame oil.
Step 11: Pour the sauce over the chicken and vegetable mixture, stirring well to coat. Let it simmer for 2-3 minutes.
Step 12: Add the cooked jasmine rice to the skillet. Gently fold the rice into the mixture, ensuring it is well incorporated.
Step 13: Taste and adjust seasoning if necessary.
Step 14: Remove from heat and transfer to a serving platter or individual bowls.
Step 15: Garnish with chopped green onions. Serve immediately, optionally with extra soy sauce or chili sauce.

Tips & Variations

For extra heat, add a sliced chili or sprinkle red pepper flakes when cooking the chicken and vegetables.
Substitute chicken thighs with boneless chicken breast for a leaner option.
Use brown rice for a whole grain alternative, adjusting cooking time accordingly.
Add cashews or toasted sesame seeds for extra crunch and flavor.

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 to prevent drying out. This dish does not freeze well due to the texture of the pineapple and vegetables.

How to Serve

The image shows two pineapple halves used as bowls, each filled with two layers: on one side, light brown cooked rice, and on the other side, dark brown glazed meat topped with white sesame seeds. The pineapples have green leaves attached at one end and yellow flesh inside with a textured green and brown rind around the edges. The pineapples rest on a white marbled surface. Nearby, there are two yellow cloth napkins with silver knives and forks placed on top. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh peas instead of frozen?

Yes, fresh peas work well and can be added at the same step as the frozen peas. Just adjust the cooking time slightly to ensure they stay tender-crisp.

Is there a vegetarian version of this dish?

Absolutely! Substitute the chicken with firm tofu or tempeh and use vegetarian oyster sauce or tamari instead. This keeps the tropical flavors intact while making it plant-based.