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Pineapple Chicken and Rice

A quick and satisfying weeknight meal that combines sweet pineapple and savory soy sauce over tender chicken and rice, perfect for busy families.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner, Main Course
Cuisine Asian, Comfort Food
Servings 4 servings

Ingredients
  

Main Ingredients

  • 1 lb chicken breast, cut into 1-inch pieces Substitute with chicken thighs for a juicier option.
  • 1.5 cups cooked rice White, brown, or jasmine; jasmine gives a fragrant finish.
  • 1 cup pineapple chunks Fresh or drained canned.
  • 1/2 cup soy sauce Low-sodium recommended.
  • 1/3 cup pineapple juice Use juice from canned pineapple for convenience.
  • 2 tbsp honey or brown sugar Maple syrup works as a substitute.
  • 1 tbsp rice vinegar Apple cider vinegar or white vinegar are also okay.
  • 1 tsp cornstarch Mix with 1 tbsp water to avoid lumps.
  • 1 tbsp water For cornstarch slurry.
  • 1/2 red bell pepper diced Swap with other bell peppers or snap peas.
  • 1/4 cup green onions, chopped Chives are a good substitute.
  • 2 cloves garlic, minced Use 1/2 tsp garlic powder if fresh isn’t available.
  • 2 tbsp olive or sesame oil Sesame adds a nutty boost.

Instructions
 

Preparation

  • Prepare rice first if needed. Keep warm.
  • Pat chicken pieces dry and season lightly with pepper.

Cooking

  • Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
  • Add chicken in a single layer. Cook 3–4 minutes per side until golden and internal temperature reaches 165°F (74°C). Remove chicken and set aside.
  • Lower heat to medium. Add remaining 1 tbsp oil. Sauté garlic about 30 seconds until fragrant.
  • Pour in soy sauce and pineapple juice. Stir in honey (or brown sugar) and rice vinegar.
  • Add pineapple chunks and diced red bell pepper. Simmer 2–3 minutes to warm and marry flavors.
  • Mix cornstarch with 1 tbsp water to make a slurry. Stir slurry into the sauce and cook until it thickens, about 1 minute.
  • Return chicken to the pan and toss to coat in the sauce. Heat through for 1–2 minutes.
  • Fold in cooked rice and green onions. Toss until evenly combined and heated.

Serving

  • Serve immediately with a sprinkle of sesame seeds and crushed red pepper if using.

Notes

Best enjoyed on a bed of jasmine rice; can also be served over cauliflower rice or in tortillas. Refrigerate leftovers within 2 hours; use within 3–4 days. To freeze, portion and freeze for up to 3 months. Reheat until center reaches 165°F (74°C).
Keyword Comfort Food, Easy Dinner, One-Pot Meal, Pineapple Chicken, Weeknight Meal