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Pineapple Chicken and Rice

A quick and satisfying weeknight meal that combines tender chicken, tangy-sweet pineapple, and fluffy rice in a single skillet.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Chicken Breast (Substitute with chicken thighs for a juicier option.) Pat chicken dry before searing.
  • 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.

Method
 

Preparation
  1. Pat chicken breast dry and cut into bite-sized pieces. Season lightly with salt and pepper.
Cooking
  1. Heat olive or sesame oil in a large skillet over medium-high heat.
  2. Add the chicken in a single layer and sear until golden and cooked through, about 4–6 minutes. Remove and set aside.
  3. In the same pan, add a touch more oil if needed and sauté minced garlic until fragrant (about 30 seconds).
  4. Add diced red bell pepper and cook for 2–3 minutes until slightly softened.
  5. Return the chicken to the pan along with pineapple chunks.
  6. Stir together the sauce: soy sauce, pineapple juice, honey or brown sugar, and rice vinegar. Pour over the chicken and pineapple.
  7. Combine cornstarch with water to make a slurry; add to the pan and simmer until sauce thickens, about 1–2 minutes.
  8. Fold in cooked rice and chopped green onions; heat until rice is warm and coated in sauce.
  9. Adjust seasoning to taste and finish with a sprinkle of sesame seeds and crushed red pepper if desired.

Notes

Refrigerate leftovers in an airtight container up to 3–4 days. For freezing, place in a freezer-safe container for up to 2 months.