Introduction

Pineapple Chicken and Rice is a deliciously sweet and savory dish that brings a tropical twist to your dinner table. With tender chicken, juicy pineapple, and flavorful sauce, it’s a quick and satisfying meal perfect for any night of the week.

A close-up dish in a white bowl shows three main layers: the bottom layer is white rice with a soft and fluffy texture, spread evenly; the middle layer has grilled chicken pieces in a sticky, glossy, dark orange sauce with some char marks on the chicken, giving a slightly rough texture; the top layer features shiny, bright yellow pineapple chunks and small green chopped herbs sprinkled evenly, adding fresh contrast. The bowl sits on a green cloth on a white marbled surface. 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 (maple syrup can be used as a substitute)
1 tbsp rice vinegar or apple cider vinegar (white vinegar works in a pinch)
1 tsp cornstarch (mix with 1 tbsp 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 and crushed red pepper

Instructions

Step 1: Heat olive or sesame oil in a large pan over medium heat. Add chicken breast pieces and cook until browned and cooked through, about 6-8 minutes. Remove from the pan and set aside on a plate.
Step 2: In the same pan, add minced garlic and sauté for about 30 seconds until fragrant. Pour in soy sauce, pineapple juice, honey, and vinegar. Stir well and bring to a simmer.
Step 3: Stir in the cornstarch mixed with water to thicken the sauce. 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 all ingredients evenly with the sauce.
Step 5: Gently fold in the cooked rice and cook for another 2 minutes until warmed through and combined.
Step 6: Remove from heat, garnish with chopped green onions and a sprinkle of sesame seeds. Serve hot and enjoy a tropical burst of flavors!

Tips & Variations

For juicier chicken, use thighs instead of breast.
Maple syrup can replace honey or brown sugar for a different sweetness profile.
Use snap peas instead of bell pepper for added crunch.
Adjust the spiciness by adding crushed red pepper to suit your taste.
Low sodium soy sauce helps reduce salt intake without compromising flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop, adding a splash of water if the rice has dried out. Avoid freezing, as the texture of cooked rice can change.

How to Serve

A close-up view of a white bowl filled with three main layers: at the bottom is a layer of cooked brown rice with individual grains visible, lightly scattered. On top of the rice, there are grilled chicken chunks, browned with a shiny glaze and slight char marks giving a textured look. The top layer consists of bright yellow pineapple pieces, cut into small chunks, glistening with juice. Small green chopped herbs are sprinkled evenly over the chicken and pineapple for a fresh contrast. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breast?

Yes, chicken thighs are a great substitute and tend to be juicier and more flavorful, though they may require slightly longer cooking time.

Is it okay to use canned pineapple chunks?

Absolutely. Using drained canned pineapple chunks is convenient and adds a sweet, tangy flavor that works well in this dish.