Go Back

Pineapple Chicken and Rice

A quick and flavorful one-skillet dinner that combines tender chicken with bright pineapple and a sweet-salty sauce, served over fluffy rice.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Comfort Food
Calories: 450
Ingredients Method Notes

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.
  • 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. Cut chicken breast into bite-sized pieces.
  2. Dice the red bell pepper, chop the green onions, drain or cut the pineapple chunks, and mince the garlic.
Make the Sauce
  1. Whisk together soy sauce, pineapple juice, honey or brown sugar, rice vinegar, and cornstarch mixed with water until smooth.
Cooking
  1. Heat oil in a large skillet over medium-high heat.
  2. Add chicken in a single layer and sear until golden and cooked through, about 5–7 minutes. Transfer chicken to a plate.
  3. In the same skillet, add more oil if needed and sauté the garlic and red bell pepper until softened, about 2–3 minutes.
  4. Add pineapple chunks and cooked rice to the skillet, stirring to warm through.
  5. Return chicken to the pan and pour the sauce over everything. Stir and cook 2–3 minutes until the sauce thickens and coats all ingredients.
Finish
  1. Remove from heat, stir in chopped green onions, and garnish with sesame seeds and crushed red pepper to taste.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. For longer storage, freeze in a freezer-safe container for up to 2 months; thaw overnight in the fridge before reheating. Use chicken thighs for juicier meat. Cook rice ahead of time to improve texture.