Introduction

Pineapple Chicken and Rice is a delightful blend of sweet and savory flavors that’s incredibly easy to prepare. This dish combines tender chicken with juicy pineapple and a flavorful sauce, served over warm rice for a comforting meal any day of the week.

A close-up of a bowl with three clear layers: the bottom layer is white cooked rice with a soft texture, the middle layer consists of glossy, charred golden-brown chicken pieces coated in a sticky sauce, and the top layer has bright yellow pineapple chunks with a shiny surface, all garnished with finely chopped green herbs scattered over the chicken. The bowl is white, and the setting is on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb Chicken Breast (substitute with chicken thighs for a juicier option)
2 tbsp Olive or Sesame Oil (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 (white, brown, or jasmine rice based on preference)
1 cup Pineapple Chunks (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)
Optional toppings: Sesame seeds (for serving), Crushed red pepper (optional for extra spice)

Instructions

Step 1: Heat the olive or sesame oil in a large pan over medium heat. Add the chicken breast pieces and cook until browned and cooked through, about 6-8 minutes. Once done, set the chicken aside on a plate.
Step 2: In the same pan, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the soy sauce, pineapple juice, honey, and vinegar. Stir well and bring to a simmer.
Step 3: Stir the cornstarch mixed with water into the sauce to thicken it. Cook for 2-3 minutes until the sauce becomes glossy.
Step 4: Return the cooked chicken to the pan. Add pineapple chunks and diced red bell pepper, stirring to coat everything evenly with the sauce.
Step 5: Gently fold in the cooked rice, warming it through and combining all ingredients well. This will take about 2 minutes.
Step 6: 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!

Tips & Variations

For more tender chicken, use thighs instead of breasts.
Substitute pineapple juice with fresh pineapple blended lightly if you prefer fresher flavors.
Add snap peas or sliced carrots for more vegetable variety and crunch.
Use maple syrup instead of honey or brown sugar for a different sweet note.
Adjust the heat by adding crushed red pepper flakes according to your spice preference.

Storage

Store leftover pineapple chicken and rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop until warmed through, adding a splash of water if needed to loosen the sauce.

How to Serve

A round white bowl filled with three layers: the bottom layer is fluffy white rice with visible grains, the middle layer consists of golden-brown grilled chicken pieces coated in a shiny glaze, and the top layer has bright yellow pineapple chunks scattered evenly along with small green herb leaves sprinkled over for contrast. The bowl sits on a white marbled surface with a blurred green cloth under it. The food looks moist and glossy, showing a mix of soft and slightly charred textures. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but make sure to thaw the chicken completely before cooking to ensure even cooking and safety.

Is this dish suitable for meal prep?

Absolutely. It holds up well when stored properly and makes a convenient and tasty meal for several days.