Go Back

Pineapple Chicken and Rice

A comforting and effortless dinner that combines sweet pineapple with savory chicken, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Tropical
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Chicken Breast Substitute with chicken thighs for a juicier option.
  • 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.
  • ½ whole Red Bell Pepper Diced; substitute with other bell peppers or snap peas.
  • ¼ cup Green Onions Chopped; chives make a great substitute.
Sauce Ingredients
  • 2 tbsp Olive or Sesame Oil Used for sautéing.
  • 2 cloves Garlic Minced; use garlic powder if fresh is unavailable.
  • ½ cup Soy Sauce Low sodium is a healthier alternative.
  • ⅓ 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 For mixing.
For Serving
  • Sesame seeds For serving; customize based on taste preferences.
  • Crushed red pepper Optional for extra spice.

Method
 

Preparation
  1. In a large skillet, heat the olive or sesame oil over medium heat. Add the chicken breast and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
  2. In the same skillet, add the minced garlic and diced red bell pepper. Sauté for about 2 minutes until fragrant and slightly tender.
Sauce and Combine
  1. In a small bowl, whisk together the soy sauce, pineapple juice, honey (or brown sugar), rice vinegar, cornstarch, and water. Pour the sauce mixture into the skillet, stirring to combine with the garlic and bell pepper.
  2. Add the chicken back into the skillet along with the pineapple chunks. Stir everything together and let it simmer for an additional 3-5 minutes, allowing the sauce to thicken.
Serving
  1. Fluff the cooked rice in a separate dish. Spoon the pineapple chicken mixture over the rice, garnish with chopped green onions, sesame seeds, and crushed red pepper if desired.

Notes

Make sure the chicken is cut into even pieces for uniform cooking. For a thicker sauce, you can increase the cornstarch slightly. Keep an eye on the heat to avoid burning the garlic; it should be fragrant but not browned. Use fresh pineapple for the best flavor, but canned works just fine!