Introduction

Pineapple Chicken and Rice is a delightful blend of sweet and savory flavors that comes together quickly and easily. This vibrant dish offers tender chicken with a tropical twist, perfect for a weeknight dinner that feels special.

A black pan filled with three main layers of food: light brown cooked chicken pieces, large yellow pineapple chunks, and small red bell pepper pieces, all mixed together and garnished with green chopped scallions and white sesame seeds. A silver spoon lies inside the pan on the left side. Above the pan, there is a white bowl filled with cooked white rice and a white plate with thick yellow pineapple slices with green skin on the edges. An uncut green lime sits between the bowl and the plate. In the lower right corner, fresh whole scallions rest on a white marbled surface. The pan is placed on a white marbled surface with a white cloth featuring green and yellow patterns underneath. Two golden forks lay crossed near the bottom left of the image. 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 (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 (maple syrup can be used as a substitute)
1 tbsp rice vinegar or apple cider vinegar (white vinegar can be used 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)
1/2 whole red bell pepper, diced (can substitute with other bell peppers or snap peas)
1/4 cup green onions, chopped (chives make a great substitute)
Optional toppings: sesame seeds, crushed red pepper for extra spice

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 the chicken from the pan and set aside.
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 the mixture 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, then add pineapple chunks and diced red bell pepper. Stir to coat everything evenly in the sauce.
Step 5: Gently fold in the cooked rice until warmed through and thoroughly combined, about 2 minutes.
Step 6: Remove from heat and garnish with chopped green onions and a sprinkle of sesame seeds. Serve hot and enjoy your tropical, flavorful meal!

Tips & Variations

For a juicier chicken, use boneless, skinless chicken thighs instead of breast.
If fresh garlic isn’t available, garlic powder works well as a substitute.
Adjust the sweetness by swapping honey with maple syrup or brown sugar to suit your taste.
Add a pinch of crushed red pepper flakes for a spicy kick.
Try using different colored bell peppers or add snap peas for extra crunch and color.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Adding a splash of water while reheating can help maintain moisture.

How to Serve

A white plate holds a base layer of white cooked rice with a soft texture. On top, there is a mix of diced light brown chicken pieces and bright yellow pineapple chunks, along with small red bell pepper pieces scattered evenly. The dish is garnished with small green chopped scallions and sprinkled with white sesame seeds. Two triangular yellow pineapple slices with green edges rest at the back of the plate, adding color contrast. A gold fork is placed on the side of the plate. The setting is on a white marbled surface with green leaves and a white bowl of white rice in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen pineapple chunks?

Yes, frozen pineapple chunks work well. Thaw and drain any excess liquid before adding to avoid making the dish watery.

Is it possible to make this recipe gluten-free?

Absolutely. Use gluten-free soy sauce or tamari to keep the recipe gluten-free without sacrificing flavor.