Pineapple Chicken and Rice: Sweet, Savory, Effortlessly Easy

Why Make This Recipe

Pineapple Chicken and Rice is a delightful dish that combines the sweetness of pineapple with savory chicken and tender rice. It’s not only delicious but also incredibly easy to make. This recipe is a fantastic option for busy weeknights when you want something quick and tasty. Plus, it offers a great balance of flavors and can be customized to suit your taste.

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

1. Start by heating the olive or sesame oil in a large skillet over medium heat.
2. Add the minced garlic and sauté for about 30 seconds until fragrant.
3. Cut the chicken into bite-sized pieces and add to the skillet. Cook until the chicken is browned and cooked through, about 5-7 minutes.
4. In a small bowl, combine soy sauce, pineapple juice, honey (or brown sugar), rice vinegar, cornstarch mixed with water, and stir well.
5. Pour the sauce over the chicken in the skillet. Let it simmer for about 3-5 minutes until the sauce thickens.
6. Stir in the pineapple chunks and diced red bell pepper. Cook for another 2-3 minutes until heated through.
7. Serve the chicken mixture over the cooked rice. Garnish with chopped green onions, sesame seeds, and crushed red pepper if desired.

How to Serve Pineapple Chicken and Rice

Serve Pineapple Chicken and Rice hot, ideally straight from the skillet. You can place a generous scoop of the chicken mixture over a bed of rice. Add a sprinkle of green onions and sesame seeds on top for an extra touch. Pair it with a side salad or steamed veggies for a complete meal.

How to Store Pineapple Chicken and Rice

To store leftovers, allow the dish to cool down to room temperature. Place it in an airtight container and refrigerate. It can stay good for up to 3 days in the fridge. For longer storage, consider freezing it. Portion the rice and chicken into freezer-safe containers and store for up to 2 months.

Tips to Make Pineapple Chicken and Rice

• If you prefer a thicker sauce, let it simmer a bit longer until it reaches your desired consistency.
• Feel free to mix in other veggies like broccoli or carrots for added nutrition.
• Use leftover cooked chicken for a faster meal prep!

Variation

You can easily turn this recipe into a stir-fry by adding a variety of vegetables. Consider using broccoli, snap peas, or carrots to enhance its color and flavor.

FAQs

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken, but it’s best to thaw it first for even cooking.

Is this recipe gluten-free?

To make it gluten-free, use tamari instead of soy sauce or check labels for gluten-free soy sauces.

Can I substitute the rice for something else?

Absolutely! Quinoa or cauliflower rice can be great alternatives if you want a different base.

Pineapple Chicken and Rice

Print Recipe

A delightful dish that combines the sweetness of pineapple with savory chicken and tender rice, perfect for quick weeknight meals.

• Total Time: 25 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 1 lb Chicken Breast (or chicken thighs)
• 2 tbsp Olive or Sesame Oil
• 2 cloves Garlic (minced)
• 1/2 cup Soy Sauce (low sodium)
• 1/3 cup Pineapple Juice
• 2 tbsp Honey or Brown Sugar
• 1 tbsp Rice Vinegar or Apple Cider Vinegar
• 1 tsp Cornstarch (mixed with 1 tbsp water)
• 1 tbsp Water
• 1.5 cups Cooked Rice
• 1 cup Pineapple Chunks (fresh or drained canned)
• 1/2 whole Red Bell Pepper (diced)
• 1/4 cup Green Onions (chopped)
• Sesame seeds (for serving)
• Crushed red pepper (optional)

Instructions

1. Heat the olive or sesame oil in a large skillet over medium heat.
2. Add the minced garlic and sauté for about 30 seconds until fragrant.
3. Cut the chicken into bite-sized pieces and add to the skillet. Cook for about 5-7 minutes until browned and cooked through.
4. In a small bowl, mix soy sauce, pineapple juice, honey (or brown sugar), rice vinegar, cornstarch mixed with water.
5. Pour the sauce over the chicken in the skillet. Let it simmer for 3-5 minutes until thickened.
6. Stir in the pineapple chunks and diced red bell pepper. Cook for another 2-3 minutes until heated through.
7. Serve the chicken mixture over the cooked rice, garnished with chopped green onions, sesame seeds, and crushed red pepper if desired.

Notes

For a thicker sauce, simmer longer. Mix in other veggies like broccoli or carrots for added nutrition. Use leftover cooked chicken for faster meal prep.

• Author: jessica-baker
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Sautéing
• Cuisine: Asian
• Diet: Gluten-Free Option

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 10g
• Sodium: 800mg
• Fat: 15g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 70mg

Keywords: Pineapple Chicken, Easy Dinner, Quick Recipe, Chicken Rice Bowl, Weeknight Meal