Pineapple Chicken and Rice
Sweet, savory, and effortlessly easy, this one-pot recipe combines tender chicken, bright pineapple, and fragrant rice for a delightful weeknight meal.
Ingredients
Main Ingredients
- 1 lb Chicken Breast Substitute with chicken thighs for a juicier option.
- 1 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
Prep
- Slice or cube the chicken into bite-sized pieces (about 1-inch). Pat dry with paper towels — dry meat browns better.
- Dice the red bell pepper, chop the green onions, and drain pineapple chunks if using canned. Mince the garlic.
- In a small bowl, whisk together soy sauce, pineapple juice, honey (or brown sugar), and rice vinegar. Set aside.
Cook the Chicken
- Heat 1 tbsp of oil in a large skillet or wok over medium-high heat. When shimmering, add the chicken in a single layer. Avoid overcrowding — cook in batches if necessary.
- Season lightly with salt and pepper. Sear the chicken, undisturbed, for 2–3 minutes per side until golden. Internal temperature should reach 165°F (74°C).
- Remove chicken to a plate and set aside. Tip: If using thighs, reduce total cook time slightly as they remain juicier.
Sauté Vegetables & Build the Sauce
- Add the remaining 1 tbsp oil to the skillet. Sauté garlic briefly until fragrant (about 30 seconds), then add diced red bell pepper. Cook 2–3 minutes until slightly softened but still bright.
- Stir in pineapple chunks and pour the soy sauce mixture into the pan. Bring to a gentle simmer.
- Mix 1 tsp cornstarch with 1 tbsp water to make a slurry. Stir into the sauce to thicken. Simmer 1–2 minutes until glossy.
Combine and Finish
- Return chicken to the skillet and toss to coat in the sauce. Cook through for another minute.
- Fold in cooked rice and gently toss until rice is warmed and evenly coated. Taste and adjust seasoning — add crushed red pepper for heat or a touch more honey for sweetness.
- Garnish with chopped green onions and sesame seeds before serving.
Notes
This recipe stores and reheats well, making it perfect for meal prep. Cool leftovers to room temperature and store in airtight containers for up to 3–4 days.
Nutrition
Serving: 1.5gCalories: 400kcalCarbohydrates: 50gProtein: 30gFat: 12gSaturated Fat: 2gSodium: 800mgFiber: 2gSugar: 15g
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