Pineapple Chicken and Rice Recipe
Introduction
Dive into this Pineapple Chicken and Rice dish, where sweet and savory flavors come together for a meal that’s as delightful to eat as it is to prepare! This recipe balances juicy chicken, tangy pineapple, and a flavorful sauce, making it a perfect weeknight dinner.
Ingredients
- 1 lb Chicken Breast (or thighs for a juicier option)
- 2 tbsp Olive or Sesame Oil
- 2 cloves Garlic, minced
- 1/2 cup Soy Sauce (low sodium if preferred)
- 1/3 cup Pineapple Juice
- 2 tbsp Honey or Brown Sugar
- 1 tbsp Rice Vinegar or Apple Cider Vinegar
- 1 tsp Cornstarch
- 1 tbsp Water
- 1.5 cups Cooked Rice (white, brown, or jasmine)
- 1 cup Pineapple Chunks (fresh or drained canned)
- 1/2 Red Bell Pepper, diced
- 1/4 cup Green Onions, chopped
- Optional: Sesame seeds or crushed red pepper for garnish
Instructions
- Step 1: Heat the olive or sesame oil in a large pan over medium heat. Add the chicken breast pieces and sauté until browned and cooked through, about 6-8 minutes. Remove the chicken and set aside.
- Step 2: In the same pan, add minced garlic and sauté for 30 seconds until fragrant. Stir in soy sauce, pineapple juice, honey, and vinegar. Bring the mixture to a simmer.
- Step 3: Mix the cornstarch with water until smooth, then stir it into the sauce. Cook for 2-3 minutes until the sauce thickens and becomes glossy.
- Step 4: Return the cooked chicken to the pan. Add pineapple chunks and diced red bell pepper, stirring to coat everything in the sauce.
- Step 5: Fold in the cooked rice gently, warming it through and combining well with the chicken and sauce, about 2 minutes.
- Step 6: Remove from heat and garnish with chopped green onions and a sprinkle of sesame seeds or crushed red pepper if desired. Serve hot and enjoy!
Tips & Variations
- Use chicken thighs instead of breast for a juicier texture.
- Add sriracha or red pepper flakes for a spicy kick.
- Substitute shrimp or tofu for chicken for a different protein option.
- Incorporate extra vegetables like broccoli, snap peas, or carrots for added nutrition.
- Replace rice with cauliflower rice for a low-carb alternative.
- Try mango or peaches instead of pineapple for a sweet tropical twist.
- Garnish with fresh cilantro or basil for an herbaceous finish.
- Mix in chopped cashews or slivered almonds for added crunch.
Storage
Store leftover Pineapple Chicken and Rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water to restore moisture if needed. For longer storage, freeze in a sealed container for 2-3 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
What type of chicken is best for this recipe?
Chicken breast is commonly used for its lean protein, but chicken thighs are an excellent juicier alternative. Just ensure they are cooked through completely for safety and tenderness.
How do I store leftovers of Pineapple Chicken and Rice?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave with a little water added to keep the dish moist and flavorful.
Can I freeze Pineapple Chicken and Rice?
Yes, this dish freezes well. Use a sealed container and freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating on the stove or in the microwave, stirring occasionally to heat evenly.
What should I do if the sauce is too thick?
If the sauce gets too thick, gradually stir in a few tablespoons of water or pineapple juice until you reach the desired consistency without losing flavor.
Are there any dietary considerations I should keep in mind?
If you have a soy allergy, try using coconut aminos or a homemade soy sauce substitute. For a healthier option, swap white rice with brown rice. Always check ingredient suitability for specific dietary needs.
Can I add more vegetables to this dish?
Absolutely! Adding shredded carrots, snap peas, broccoli, or other vegetables during the sauce combining step can boost nutrition and add vibrant color.
Print
Pineapple Chicken and Rice Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Pineapple Chicken and Rice is a sweet and savory dish that combines tender sautéed chicken breast with a glossy, tangy pineapple sauce, served over fluffy cooked rice. This easy stovetop recipe balances fruity pineapple chunks and vibrant red bell pepper with a delicious Asian-inspired sauce made from soy, garlic, honey, and vinegar, topped with green onions and optional sesame seeds for a delightful meal perfect for weeknight dinners or meal prep.
Ingredients
For the Chicken
- 1 lb Chicken Breast, cut into bite-sized pieces
- 1–2 tbsp Olive Oil or Sesame Oil for sautéing
For the Sauce
- 2 cloves Garlic, minced
- 1/2 cup Soy Sauce (low sodium preferred)
- 1/3 cup Pineapple Juice (from canned pineapple)
- 2 tbsp Honey or Brown Sugar
- 1 tbsp Rice Vinegar or Apple Cider Vinegar
- 1 tsp Cornstarch mixed with 1 tbsp Water
For the Main Dish
- 1.5 cups Cooked Rice (white, brown, or jasmine)
- 1 cup Pineapple Chunks (fresh or drained canned)
- 1/2 Red Bell Pepper, diced
- 1/4 cup Green Onions, chopped
Optional Toppings
- Sesame Seeds
- Crushed Red Pepper Flakes
Instructions
- Sauté the Chicken: Heat olive or sesame oil in a large pan over medium heat. Add the chicken breast pieces and cook, stirring occasionally, until browned and fully cooked through, about 6-8 minutes. Once done, transfer the chicken to a plate and set aside.
- Prepare the Sauce: In the same pan, add the minced garlic and sauté for about 30 seconds until fragrant. Then pour in the soy sauce, pineapple juice, honey, and vinegar. Stir to combine and bring the mixture to a gentle simmer.
- Thicken and Combine: Stir the cornstarch mixed with water into the simmering sauce, continuously stirring to avoid lumps. Cook for 2-3 minutes until the sauce thickens and becomes glossy. Return the cooked chicken to the pan along with the pineapple chunks and diced red bell pepper. Stir everything thoroughly to coat in the sauce.
- Add the Rice: Gently fold the cooked rice into the pan with the chicken and sauce mixture. Cook for about 2 minutes, stirring gently until the rice is warmed through and evenly combined with all ingredients.
- Garnish and Serve: Remove the pan from heat. Sprinkle chopped green onions over the dish and optionally top with sesame seeds or crushed red pepper flakes for extra flavor and heat. Serve immediately and enjoy the tropical, savory flavors.
Notes
- Use chicken thighs instead of breast for a juicier texture.
- To keep the sauce smooth, thoroughly mix the cornstarch and water before adding it to the pan.
- Add sriracha or red pepper flakes if you prefer a spicy kick.
- Extra vegetables such as broccoli, carrots, or snap peas can be added for more nutrition and variety.
- Allow freshly cooked rice to cool slightly before mixing to avoid clumping.
- For leftovers, store in an airtight container and reheat gently with a splash of water to maintain moisture.
- Substitute brown rice or cauliflower rice for healthier or low-carb options.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
Keywords: pineapple chicken, chicken and rice recipe, sweet and savory chicken, quick chicken dinner, Asian chicken recipe
