introduction
This Pineapple Chicken and Rice is a sweet and savory meal you can make fast on weeknights. The flavors are bright and simple, and the dish uses common ingredients. If you like quick chicken dinners, you might also enjoy a similar fruit-forward dish like cranberry orange chicken for another easy option.
why make this recipe
This recipe is fast, uses one pan for the sauce and chicken, and is family friendly. It needs few steps and gives a good mix of sweet pineapple and savory soy sauce. You can change the rice or chicken cut to fit what you have.
how to make Pineapple Chicken and Rice
Ingredients :
- 1 lb Chicken Breast (Substitute with chicken thighs for a juicier option.)
- 2 tbsp Olive or Sesame Oil (Used for sautéing.)
- 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
- 1.5 cups Cooked Rice (Use white, brown, or jasmine rice based on preference.)
- 1 cup Pineapple Chunks (Opt for fresh or drained canned chunks.)
- 1/2 whole Red Bell Pepper (Diced; substitute with other bell peppers or snap peas.)
- 1/4 cup Green Onions (Chopped; chives make a great substitute.)
- Sesame seeds (For serving; customize based on taste preferences.)
- Crushed red pepper (Optional for extra spice.)
Directions :
- Cut chicken into bite-size pieces and pat dry.
- Heat oil in a large skillet over medium-high heat.
- Add chicken and cook until golden and almost done, about 5–7 minutes.
- Push chicken to the side and add garlic; cook 30 seconds until fragrant.
- Stir in bell pepper and pineapple chunks and cook 2–3 minutes.
- Mix soy sauce, pineapple juice, honey, and vinegar in a small bowl.
- Pour the sauce into the pan and bring to a low boil.
- Whisk cornstarch with water and add to the sauce to thicken, stirring once it clears.
- Simmer until the chicken is cooked through and sauce coats the pieces, about 2 minutes.
- Serve the chicken and sauce over cooked rice and top with green onions and sesame seeds.
how to serve Pineapple Chicken and Rice
Serve this over hot cooked rice. Add extra green onions and sesame seeds on top. Offer crushed red pepper for those who want heat. A side of steamed broccoli or a simple salad pairs well.
how to store Pineapple Chicken and Rice
Cool leftovers to room temperature and place in an airtight container. Refrigerate up to 3 days. Reheat gently in a pan or microwave, adding a splash of water if the sauce is thick. For longer storage, freeze in a freezer-safe container for up to 2 months.
tips to make Pineapple Chicken and Rice
– Use chicken thighs if you want more flavor and moisture.
– Drain canned pineapple to avoid thinning the sauce too much.
– Cook rice ahead to save time.
– Taste the sauce and add more honey or soy to balance sweet and salty.
variation
Add snap peas, carrots, or cashews for crunch. Swap rice for cauliflower rice to make it lower carb. Use orange juice instead of pineapple juice for a citrus twist.
FAQs
Q: Can I use frozen pineapple?
A: Yes. Thaw and drain excess liquid before adding.
Q: Can I make this in a slow cooker?
A: You can, but add the cornstarch sauce at the end and thicken on high for a short time.
Q: Is this recipe spicy?
A: No, it is mild by default. Add crushed red pepper or chili flakes to make it spicy.
Conclusion
For another easy pineapple chicken idea with a slightly different method, see Pineapple Chicken Stir Fry – Lillie Eats and Tells.