Pineapple Chicken and Rice
Bright, sweet, and savory, this pineapple chicken and rice is a quick weeknight meal that your family will love. With minimal fuss and maximum flavor, it combines tangy pineapple and juicy chicken into a satisfying all-in-one dish.
Ingredients
Protein
- 1 lb Chicken Breast substitute with chicken thighs for a juicier option
Rice / Grains
- 1.5 cups Cooked Rice white, brown, or jasmine rice
Veggies & Fruit
- 1 cup Pineapple Chunks fresh or drained canned
- 1/2 whole Red Bell Pepper, diced other bell peppers or snap peas can be used
- 1/4 cup Green Onions, chopped or chives as substitute
Sauce
- 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 used as a substitute
- 1 tbsp Rice Vinegar or Apple Cider Vinegar can substitute with white vinegar
Cooking Basics
- 2 tbsp Olive or Sesame Oil for sautéing
- 2 cloves Garlic, minced or 1 tsp garlic powder if fresh is unavailable
Thickener & Extras
- 1 tsp Cornstarch mixed with 1 tbsp water to avoid lumps
- 1 tbsp Water
- Sesame seeds for serving
- Crushed red pepper optional for extra spice
Instructions
Preparation
- Pat the chicken breasts dry and cut into bite-sized pieces.
- Heat 2 tablespoons of olive or sesame oil in a large skillet over medium-high heat.
Cooking
- Add the chicken and sauté for 5–7 minutes until browned and cooked through, then remove the chicken from the skillet and set aside.
- In the same skillet, add minced garlic and sauté about 30 seconds until fragrant.
- Pour in the soy sauce, pineapple juice, honey or brown sugar, and rice vinegar; stir to combine.
- In a small bowl, mix 1 teaspoon cornstarch with 1 tablespoon water until dissolved, then slowly pour this mixture into the skillet while stirring continuously; let the sauce simmer for 2–3 minutes until it thickens slightly.
- Return the cooked chicken to the skillet, add pineapple chunks, diced red bell pepper, and chopped green onions; stir to coat and cook for 2–3 minutes until vegetables are tender-crisp.
- Serve the pineapple chicken over the cooked rice and garnish with sesame seeds and crushed red pepper if desired. Enjoy warm.
Notes
Dry the chicken well before searing for a nice golden crust. Cook over medium-high heat for quick browning, then lower heat to simmer the sauce gently. Store leftovers in an airtight container for up to 3 days and reheat gently.