Description
Pineapple Chicken and Rice is a sweet and savory dish that combines tender chicken, juicy pineapple chunks, and vibrant bell peppers in a flavorful soy-based sauce. This effortlessly easy recipe is cooked on the stovetop and perfect for a quick weeknight dinner with a tropical twist.
Ingredients
Scale
Chicken and Vegetables
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 red bell pepper, diced
- 1 cup pineapple chunks (fresh or canned, drained)
- 2 cups cooked jasmine or white rice
Sauce Ingredients
- â…“ cup soy sauce
- 2 tablespoons honey
- 2 tablespoons pineapple juice (from the can or fresh)
- 1 tablespoon rice vinegar or apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh grated ginger (or ¼ teaspoon ground ginger)
- 1 tablespoon cornstarch
- 2 tablespoons water (for slurry)
Instructions
- Prepare the Sauce: In a small bowl, whisk together soy sauce, honey, pineapple juice, vinegar, minced garlic, and grated ginger until well combined. Set the sauce mixture aside for later use.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Season the bite-sized chicken pieces with salt and pepper, then add them to the hot pan. Cook for 6 to 8 minutes, stirring occasionally, until the chicken is golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
- Sauté Vegetables and Pineapple: In the same skillet, add the diced red bell pepper and sauté for 2 to 3 minutes until slightly softened. Then add the pineapple chunks and cook for an additional minute to warm through and release flavors.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet with the vegetables and pineapple. Pour the prepared sauce over the mixture and bring it to a gentle simmer over medium heat.
- Thicken the Sauce: In a small bowl, mix the cornstarch and water together to create a smooth slurry. Pour this slurry into the skillet and stir continuously for 1 to 2 minutes until the sauce thickens and coats the chicken and vegetables evenly.
- Add Rice and Serve: Stir the cooked jasmine or white rice into the skillet to combine everything, or alternatively, serve the pineapple chicken mixture over the rice. Garnish with chopped green onions or sesame seeds if desired.
Notes
- This dish can be made ahead of time and stored in the refrigerator for up to 3 days.
- For extra flavor, marinate the chicken in the sauce for 15 to 30 minutes before cooking.
- To make this recipe gluten-free, substitute soy sauce with tamari.
- Use fresh pineapple when possible for a more vibrant flavor.
