Description
Pineapple Chicken and Rice is a vibrant, sweet, and savory dish that combines tender chicken breast, juicy pineapple chunks, and a flavorful sauce made from soy sauce, honey, and garlic. This quick and easy recipe is perfect for a weeknight dinner and is complemented by colorful bell peppers and green onions, served over fluffy cooked rice. The dish balances sweet pineapple with salty and tangy notes, creating a satisfying one-pan meal that can be made in just 30 minutes.
Ingredients
Scale
Main 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
Vegetables and Garnishes
- 1.5 cups Cooked Rice (Use white, brown, or jasmine rice based on preference)
- 1 cup Pineapple Chunks (Opt for fresh or drained canned chunks)
- 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 (For serving; customize based on taste preferences)
- Crushed red pepper (Optional for extra spice)
Instructions
- Prepare the sauce mixture: In a small bowl, whisk together the soy sauce, pineapple juice, honey (or brown sugar), rice vinegar, cornstarch, and water until the cornstarch dissolves completely. This sauce will provide the sweet and savory glaze for the chicken.
- Cook the chicken: Heat the olive or sesame oil in a large skillet or pan over medium-high heat. Add the minced garlic and sauté briefly until fragrant, about 30 seconds. Add the chicken breast pieces (cut into bite-sized chunks) and cook until they are browned on all sides and cooked through, about 5-7 minutes.
- Add vegetables and pineapple: Stir in the diced red bell pepper and pineapple chunks. Cook for another 2-3 minutes until the vegetables are just tender.
- Simmer with sauce: Pour the prepared sauce over the chicken and vegetables. Stir well to coat everything evenly. Allow the sauce to simmer and thicken, stirring occasionally, for about 3-5 minutes until glossy and thickened.
- Combine with rice and finish: Add the cooked rice to the pan and toss gently to combine all the ingredients and evenly distribute the sauce. Cook for 1-2 minutes to heat the rice through.
- Garnish and serve: Remove from heat and sprinkle with chopped green onions, sesame seeds, and crushed red pepper if using. Serve hot for a delicious and balanced meal.
Notes
- Substitute chicken thighs for breast if you prefer juicier, more flavorful chicken.
- Use low sodium soy sauce to reduce salt intake.
- If fresh garlic is unavailable, garlic powder can be used instead.
- Adjust sweetness by using maple syrup or more honey/brown sugar according to taste preferences.
- For a spicier kick, increase the amount of crushed red pepper or add chili flakes.
- White rice, jasmine, or brown rice can be used based on dietary preferences or availability.
