Description
Pineapple Chicken and Rice is a vibrant and flavorful dish featuring tender, juicy chicken breast pieces cooked with sweet pineapple chunks, colorful red bell pepper, and savory aromatics, all tossed in a tangy-sweet soy-honey sauce. Served over fragrant jasmine rice, this easy-to-make meal balances sweet, savory, and slightly spicy flavors, making it perfect for a satisfying weeknight dinner with a tropical twist.
Ingredients
Scale
Rice
- 2 cups jasmine rice
Chicken and Vegetables
- 1 tablespoon vegetable oil
- 1 pound boneless, skinless chicken breasts, diced
- 1 cup fresh pineapple chunks (or canned, drained)
- 1 small red bell pepper, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 green onions, sliced
Sauce
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Cook the Rice: Prepare the jasmine rice according to the package instructions. Once cooked, set it aside and keep warm while you prepare the rest of the dish.
- Brown the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken, season with salt and pepper, and cook for about 6-8 minutes until browned on all sides and fully cooked through. Remove the chicken from the skillet and set it aside.
- Sauté Aromatics: In the same skillet, add the chopped onion and minced garlic. Sauté for 2-3 minutes until fragrant and the onion becomes translucent, allowing the flavors to build a tasty base for the dish.
- Cook Vegetables and Pineapple: Add the diced red bell pepper and pineapple chunks to the skillet. Cook for another 3-4 minutes, stirring occasionally, until the bell pepper is tender and the pineapple is heated through.
- Prepare and Add Sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, and crushed red pepper flakes, if using. Pour this sauce over the vegetables and pineapple in the skillet, mixing well to coat everything evenly.
- Combine Chicken and Thicken Sauce: Return the cooked chicken to the skillet and stir thoroughly to combine all ingredients. Let the mixture cook together for an additional 2-3 minutes to allow the sauce to thicken slightly and fully glaze the chicken and veggies.
- Serve and Garnish: Plate the warm jasmine rice and spoon the pineapple chicken mixture on top. Garnish with sliced green onions to add freshness and a mild onion flavor. Serve immediately and enjoy your tropical-inspired meal.
Notes
- Use fresh pineapple for a brighter, juicier flavor, but canned works well in a pinch—just drain it well.
- Adjust the crushed red pepper flakes based on your preferred spice level or omit if you want a milder dish.
- For a gluten-free version, substitute tamari or a gluten-free soy sauce.
- Ensure chicken is cooked through to an internal temperature of 165°F (74°C) for safety.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-inspired
Keywords: Pineapple Chicken, Chicken and Rice, Easy Dinner, Asian-inspired Chicken, Sweet and Savory Chicken, One Skillet Meal, Weeknight Dinner
