Description
This Pineapple Chicken and Rice recipe offers a delicious blend of sweet and savory flavors, perfect for a quick and easy weeknight meal. Tender chicken breast is sautéed and simmered in a tangy pineapple sauce with soy, honey, and garlic, then combined with vibrant vegetables and fluffy rice for a satisfying and colorful dish.
Ingredients
Scale
Protein and Vegetables
- 1 lb Chicken Breast (Substitute with chicken thighs for a juicier option.)
- 1/2 whole Red Bell Pepper (Diced; substitute with other bell peppers or snap peas.)
- 1 cup Pineapple Chunks (Opt for fresh or drained canned chunks.)
- 1/4 cup Green Onions (Chopped; chives make a great substitute.)
Sauce and Seasonings
- 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
Other
- 2 tbsp Olive or Sesame Oil (Used for sautéing.)
- 1.5 cups Cooked Rice (Use white, brown, or jasmine rice based on preference.)
- Sesame seeds (For serving; customize based on taste preferences.)
- Crushed red pepper (Optional for extra spice.)
Instructions
- Prepare the ingredients: Dice the chicken breast into bite-sized pieces. Mince the garlic cloves. Dice the red bell pepper, chop the green onions, and measure out the pineapple chunks and pineapple juice.
- Mix the sauce: In a small bowl, combine soy sauce, pineapple juice, honey (or brown sugar), rice vinegar, and the cornstarch mixed with water. Stir well until the cornstarch is fully dissolved to form a smooth sauce.
- Sauté the chicken and garlic: Heat olive or sesame oil in a large skillet over medium-high heat. Add the diced chicken and minced garlic, cooking until the chicken is lightly browned and cooked through, about 5-7 minutes.
- Add vegetables and pineapple: Stir in the diced red bell pepper and pineapple chunks to the skillet with the chicken. Cook for an additional 2-3 minutes to soften the vegetables slightly and warm the pineapple.
- Pour in the sauce: Pour the prepared sauce over the chicken and vegetables. Stir well to coat everything evenly. Let it simmer for about 3-5 minutes, allowing the sauce to thicken and flavors to meld.
- Combine with rice: Add the cooked rice to the skillet and mix thoroughly until all ingredients are well combined and heated through.
- Garnish and serve: Remove from heat. Sprinkle chopped green onions, sesame seeds, and crushed red pepper (if using) on top before serving. Serve immediately while hot.
Notes
- You can substitute chicken breast with thighs for a moister, juicier texture.
- White, brown, or jasmine rice all work well—choose based on your preference.
- Using low sodium soy sauce helps control the salt level in the dish.
- If fresh garlic is unavailable, garlic powder can be substituted.
- Adjust honey or brown sugar amount to manage the sweetness level.
- Crushed red pepper is optional and can be omitted for a milder meal.
- For a gluten-free version, use tamari or gluten-free soy sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
