Pineapple Chicken and Rice Recipe
This Pineapple Chicken and Rice recipe combines tender sautéed chicken with a sweet and tangy pineapple sauce, colorful vegetables, and fluffy rice for a quick and flavorful meal inspired by tropical flavors. The dish is easy to prepare on the stovetop, making it perfect for a satisfying weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
Ingredients
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 (or garlic powder if fresh is unavailable)
- 1/2 cup Soy Sauce (low sodium recommended)
- 1/3 cup Pineapple Juice (use juice from canned pineapple for convenience)
- 2 tbsp Honey or Brown Sugar (maple syrup can be used as a substitute)
- 1 tbsp Rice Vinegar or Apple Cider Vinegar (white vinegar can be used if needed)
- 1 tsp Cornstarch (mixed with 1 tbsp water to avoid lumps)
- 1 tbsp Water
For the Main Dish
- 1.5 cups Cooked Rice (white, brown, or jasmine rice)
- 1 cup Pineapple Chunks (fresh or drained canned)
- 1/2 whole Red Bell Pepper, diced (can substitute with other bell peppers or snap peas)
- 1/4 cup Green Onions, chopped (chives are a great substitute)
Instructions
- 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. Once cooked, remove the chicken from the pan and set aside on a plate.
- Prepare the Sauce: In the same pan, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the soy sauce, pineapple juice, honey, and vinegar. Stir well and bring the mixture to a simmer.
- Thicken and Combine: Stir the cornstarch mixture (cornstarch mixed with water) into the sauce to thicken it. Cook for 2-3 minutes until the sauce becomes glossy. Return the cooked chicken to the pan, then add the pineapple chunks and diced red bell pepper, stirring to coat everything evenly with the sauce.
- Add the Rice: Gently fold in the cooked rice until it is warmed through and thoroughly combined with the sauce and other ingredients. This process should take about 2 minutes.
- Garnish and Serve: Remove the pan from heat and garnish the dish with chopped green onions and a sprinkle of sesame seeds. Serve hot and enjoy the tropical burst of flavors.
Notes
- For juicier chicken, substitute chicken breasts with chicken thighs.
- If fresh garlic is unavailable, garlic powder can be used as an alternative.
- Low sodium soy sauce helps reduce the salt content without compromising flavor.
- The pineapple juice can be taken from canned pineapple to save time.
- Maple syrup is a suitable substitute for honey or brown sugar for a different sweetness profile.
- To avoid lumps in the sauce, mix cornstarch with water before adding it to the pan.
- Feel free to substitute red bell pepper with other types of bell peppers or snap peas for added crunch.
- Garnishing with sesame seeds is optional but adds a nice texture and visual appeal.
Keywords: pineapple chicken, chicken and rice, tropical chicken recipe, stovetop chicken, sweet and savory chicken, easy dinner recipes
