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
Scale
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
