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Pineapple Chicken and Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 66 reviews
  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Asian Fusion

Description

This Pineapple Chicken and Rice recipe combines juicy chicken breast sautéed to perfection with a sweet and tangy pineapple sauce. Enhanced by a medley of colorful vegetables and served over fluffy cooked rice, this dish offers a tropical burst of flavors that is both satisfying and easy to prepare. Ideal for a quick weeknight dinner or a flavorful meal any day of the week.

Ingredients

Units Scale

For the Chicken

  • 1 lb Chicken Breast (Substitute with chicken thighs for a juicier option)
  • 2 tbsp Olive or Sesame Oil (Used for sautéing)

For the Sauce

  • 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

For the Main Dish

  • 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)

Optional Toppings

  • Sesame seeds (For serving; customize based on taste preferences)
  • Crushed red pepper (Optional for extra spice)

Instructions

  1. Sauté the Chicken: Heat olive or sesame oil in a large pan over medium heat. Add chicken breast pieces and cook until browned and cooked through, about 6-8 minutes. Set aside on a plate once done.
  2. Prepare the Sauce: In the same pan, add minced garlic and sauté for about 30 seconds until fragrant. Pour in soy sauce, pineapple juice, honey, and vinegar. Stir well, bringing to a simmer.
  3. Thicken and Combine: Stir in the cornstarch mixed with water to thicken the sauce. Cook for 2-3 minutes until it becomes glossy. Return the sautéed chicken back to the pan, then add pineapple chunks and diced red bell pepper, stirring to coat everything in the sauce.
  4. Add the Rice: Gently fold in the cooked rice until it is warmed through and everything is well combined. This should take about 2 minutes.
  5. Garnish and Serve: Remove from heat and garnish with chopped green onions and a sprinkle of sesame seeds. Serve hot, and enjoy the tropical burst of flavors!

Notes

  • Optional: Top with crushed red pepper for an extra kick.
  • Chicken thighs can be used instead of chicken breast for a juicier texture.
  • Use low sodium soy sauce to reduce sodium intake.
  • Fresh or canned pineapple chunks both work well in this recipe.

Find it online: https://yumrecipesfood.com/pineapple-chicken-and-rice-recipe/