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. Perfect for busy weeknights, this recipe balances juicy chicken with the tropical zest of pineapple for a deliciously vibrant dinner.
Ingredients
- Chicken Breast – 1 lb (substitute with chicken thighs for a juicier option)
- Olive or Sesame Oil – 2 tbsp
- Garlic – 2 cloves, minced (or 1 tsp garlic powder)
- Soy Sauce – 1/2 cup (low sodium preferred)
- Pineapple Juice – 1/3 cup (fresh or from canned pineapple)
- Honey or Brown Sugar – 2 tbsp (maple syrup can be used as a substitute)
- Rice Vinegar or Apple Cider Vinegar – 1 tbsp (white vinegar in a pinch)
- Cornstarch – 1 tsp
- Water – 1 tbsp (to mix with cornstarch)
- Cooked Rice – 1.5 cups (white, brown, or jasmine rice)
- Pineapple Chunks – 1 cup (fresh or drained canned)
- Red Bell Pepper – 1/2, diced (or substitute with other bell peppers or snap peas)
- Green Onions – 1/4 cup, chopped (chives as a substitute)
- Optional: Sesame seeds or crushed red pepper for topping
Instructions
- Step 1: 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. Remove chicken from pan and set aside.
- Step 2: In the same pan, sauté minced garlic for about 30 seconds until fragrant.
- Step 3: Add soy sauce, pineapple juice, honey, and vinegar to the pan. Stir well and bring the mixture to a simmer.
- Step 4: Mix cornstarch with water thoroughly, then stir into the sauce. Cook for 2-3 minutes until the sauce thickens and becomes glossy.
- Step 5: Return the cooked chicken to the pan. Add pineapple chunks and diced red bell pepper, stirring to coat everything evenly with the sauce.
- Step 6: Gently fold in the cooked rice, warming through for about 2 minutes and combining all ingredients well.
- Step 7: Remove from heat and garnish with chopped green onions and sprinkle with optional sesame seeds or crushed red pepper. Serve hot and enjoy!
Tips & Variations
- Mix cornstarch with water thoroughly before adding to avoid lumps and achieve perfect sauce consistency.
- Add sriracha or red pepper flakes for a spicy kick that balances the sweetness of pineapple.
- Swap chicken with shrimp or tofu to suit your protein preference.
- Incorporate extra veggies like broccoli, snap peas, or shredded carrots for added nutrition and color.
- Use cauliflower rice for a low-carb alternative that retains great flavor.
- Try substituting pineapple with mango or peaches for a refreshing tropical twist.
- Top with chopped cashews or slivered almonds for a satisfying crunch.
- Garnish with fresh cilantro or basil instead of green onions for an herby note.
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 if needed to restore moisture. For longer storage, freeze the dish in a sealed container for up to 2-3 months. Thaw overnight in the fridge before reheating. To prevent clumping when storing cooked rice, allow it to cool completely before mixing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
What type of chicken is best for this recipe?
Chicken breast is ideal for its lean protein and quick cooking, but you can substitute chicken thighs for a juicier, more flavorful dish. Just ensure thighs are cooked through fully for safety.
How do I store leftovers of Pineapple Chicken and Rice?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. Adding a little water when reheating can help maintain moisture and flavor.
Can I freeze Pineapple Chicken and Rice?
Yes, you can freeze this dish. Place it in a sealed container and freeze for up to 2-3 months. Thaw overnight in the refrigerator and reheat thoroughly before eating.
What should I do if the sauce is too thick?
If the sauce becomes too thick, stir in a few tablespoons of water or additional pineapple juice gradually until you reach your desired consistency, maintaining the flavor and glossiness.
Are there any dietary considerations I should keep in mind?
If you have soy allergies, consider using coconut aminos or a homemade soy sauce alternative. For a healthier option, swap white rice for brown rice. Always check ingredient labels to ensure they meet specific dietary needs.
Can I add more vegetables to this dish?
Absolutely! Toss in extra shredded carrots, snap peas, broccoli, or other favorite vegetables when combining the chicken and sauce to boost nutrition and flavor.
Print
Pineapple Chicken and Rice Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This Pineapple Chicken and Rice recipe is a delightful fusion of sweet and savory flavors, combining tender sautéed chicken breast with a tangy pineapple sauce and vibrant vegetables over fluffy rice. Quick to prepare and packed with tropical zest, it offers a perfect weeknight meal that is both comforting and bursting with fresh, bright tastes.
Ingredients
For the Chicken
- 1 lb Chicken Breast, cut into pieces
- 2 tbsp Olive Oil or Sesame Oil
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
- 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 skillet over medium heat. Add chicken breast pieces and cook for 6-8 minutes, turning occasionally, until browned and fully cooked. Once done, set the chicken aside on a plate.
- Prepare the Sauce: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the soy sauce, pineapple juice, honey, and vinegar, stirring to combine. Bring the mixture to a gentle simmer.
- Thicken and Combine: Mix cornstarch with water until dissolved, then stir it into the simmering sauce. Cook for 2-3 minutes until the sauce thickens and becomes glossy. Return the cooked chicken to the skillet and add pineapple chunks and diced red bell pepper. Stir well to coat all ingredients evenly in the sauce.
- Add the Rice: Gently fold in the cooked rice, stirring carefully to warm it through and combine all components. This should take about 2 minutes.
- Garnish and Serve: Remove the pan from heat. Sprinkle chopped green onions and optional sesame seeds or crushed red pepper on top. Serve immediately while hot for a burst of tropical flavors and vibrant colors.
Notes
- Use chicken thighs instead of breast for a juicier texture.
- Substitute coconut aminos for soy sauce if avoiding soy.
- Add sriracha or red pepper flakes for a spicy kick.
- Extra vegetables like broccoli, carrots, or snap peas can be added for more nutrition and color.
- Use cauliflower rice as a low-carb alternative to traditional rice.
- To avoid lumps, mix cornstarch with water thoroughly before adding to the sauce.
- Allow freshly cooked rice to cool slightly before mixing to prevent clumping.
- Leftovers can be stored in the fridge for up to 3 days or frozen for 2-3 months.
- Reheat leftovers gently in a skillet or microwave, adding water if needed to maintain moisture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian Fusion
Keywords: pineapple chicken, chicken and rice, tropical chicken recipe, sweet and savory chicken, easy weeknight meal, sautéed chicken, pineapple sauce
