Description

Pineapple Chicken and Rice is a vibrant, tropical-inspired dish featuring tender sautéed chicken breast cooked in a flavorful pineapple-soy sauce, combined with savory vegetables and fluffy rice. This easy one-pan recipe delivers a perfect balance of sweet, savory, and tangy notes that make for a delightful and wholesome dinner.

Ingredients

Scale

For the Chicken

1 lb Chicken Breast (substitute with chicken thighs for a juicier option)
2 tbsp Olive or Sesame Oil (used for sautéing)

For the Sauce

2 cloves Garlic, minced (use garlic powder if fresh is unavailable)
1/2 cup Soy Sauce (low sodium preferred)
1/3 cup Pineapple Juice (use juice from canned pineapple for convenience)
2 tbsp Honey or Brown Sugar (maple syrup can be used as a substitute)
1 tbsp Rice Vinegar or Apple Cider Vinegar (white vinegar can be used in a pinch)
1 tsp Cornstarch (mixed with 1 tbsp water to avoid lumps)
1 tbsp Water

For the Main Dish

1.5 cups Cooked Rice (white, brown, or jasmine rice all work well)
1 cup Pineapple Chunks (fresh or drained canned)
1/2 whole Red Bell Pepper, diced (can substitute with other bell peppers or snap peas)
1/4 cup Green Onions, chopped (chives make a great substitute)

Optional Toppings

Sesame seeds (for serving)
Crushed red pepper (optional for extra spice)

Instructions

Sauté the Chicken: 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 to 8 minutes. Remove from the pan and set aside on a plate.
Prepare the Sauce: In the same pan, add minced garlic and sauté for about 30 seconds until fragrant. Pour in soy sauce, pineapple juice, honey, and vinegar. Stir well and bring the mixture to a simmer.
Thicken and Combine: Stir in the cornstarch mixed with water to thicken the sauce. Cook for 2 to 3 minutes, until the sauce becomes glossy and slightly thickened. Return the cooked chicken to the pan along with pineapple chunks and diced red bell pepper, stirring to coat all the ingredients evenly with the sauce.
Add the Rice: Gently fold in the cooked rice, stirring until it’s warmed through and everything is well combined, about 2 minutes.
Garnish and Serve: Remove the pan from heat, garnish with chopped green onions and a sprinkle of sesame seeds. Serve hot and enjoy the tropical burst of flavors!

Notes

Optional: Top with crushed red pepper for an extra kick of spice.
Use chicken thighs instead of breast for a juicier texture.
Low sodium soy sauce helps reduce sodium content while maintaining flavor.
For gluten-free option, use gluten-free soy sauce or tamari.
Adjust sweetness by substituting honey or brown sugar with maple syrup or another sweetener.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Stovetop
Cuisine: Asian Fusion

Keywords: Pineapple Chicken, Chicken and Rice, Sweet and Savory Chicken, One-Pan Dinner, Quick Chicken Recipe, Tropical Chicken Dish