Pineapple Chicken and Rice
A comforting mix of juicy chicken, caramelized pineapple, and a sticky soy-honey glaze, perfect for any weeknight dinner.
Ingredients
Main 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.
- ½ cup Soy Sauce Low sodium is a healthier alternative.
- ⅓ 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.
- ½ whole Red Bell Pepper Diced; substitute with other bell peppers or snap peas.
- ¼ 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.
Instructions
Preparation
- If you haven’t already cooked rice, start that first — it can be made ahead. Pat the chicken breasts dry and slice them into 1-inch strips or bite-sized pieces for faster, even cooking. Season lightly with salt and pepper.
- In a small bowl, whisk together soy sauce, pineapple juice, honey (or brown sugar), rice vinegar, and minced garlic. In a separate spoon, mix the cornstarch with 1 tbsp water until smooth, then stir into the sauce. Set aside.
Cooking
- Heat the olive or sesame oil in a large skillet over medium-high heat. Once shimmering, add chicken in a single layer without crowding. Sear for 2–3 minutes per side until golden and nearly cooked through. Remove chicken to a plate.
- In the same pan, add a bit more oil if needed and toss in diced red bell pepper. Sauté for 2 minutes, then add pineapple chunks and cook until pineapple begins to caramelize (about 3–4 minutes). Scrape up any brown bits from the bottom of the pan for extra flavor.
- Return the chicken to the skillet. Pour the prepared sauce over chicken and pineapple, stirring to combine. Reduce heat to medium-low and let simmer for 2–4 minutes until sauce thickens and chicken is fully cooked (internal temperature for chicken should reach 165°F / 74°C). Stir in green onions near the end.
- Taste and adjust — add a pinch of crushed red pepper for heat, more honey for sweetness, or a dash more vinegar for brightness.
- Serve hot over cooked rice and garnish with sesame seeds and extra green onions.
Notes
If using chicken thighs, reduce cooking time slightly depending on thickness; bone-in thighs will take longer. For a lower-sodium meal, choose low-sodium soy sauce and rinse canned pineapple before using. Adjust sweetness by swapping honey for brown sugar or maple syrup; each lends a slightly different flavor profile.