Pineapple Chicken and Rice

This one-pan tropical wonder balances the tangy sweetness of pineapple with savory soy sauce and tender chicken. It’s an effortlessly easy meal that takes less than 30 minutes from stovetop to table.

Table of Contents

• Ingredients for Pineapple Chicken and Rice
• Simple Step-by-Step Instructions
• Variations & Storage
• FAQs (Frequently Asked Questions)
• Conclusion

Ingredients for Pineapple Chicken and Rice

This quick tropical recipe yields 4 servings:

Protein

• Chicken Breast: 1 lb (Cubed; or use chicken thighs)
• Olive or Sesame Oil: 2 tbsp (For sautéing)

Sauce

• Garlic, minced: 2 cloves
• Soy Sauce: 1/2 cup (Low sodium recommended)
• Pineapple Juice: 1/3 cup (Reserved from canned or fresh)
• Honey or Brown Sugar: 2 tbsp
• Rice Vinegar: 1 tbsp (Or apple cider vinegar)
• Cornstarch Slurry: 1 tsp cornstarch mixed with 1 tbsp water

Main Dish & Toppings

• Cooked Rice: 1.5 cups (White, Brown, or Jasmine)
• Pineapple Chunks: 1 cup (Fresh or drained canned chunks)
• Red Bell Pepper: 1/2 whole (Diced)
• Green Onions: 1/4 cup (Chopped for garnish)
• Sesame seeds / Crushed red pepper: Optional (For serving)

Simple Step-by-Step Instructions

Step 1: Sauté the Chicken

Heat the olive or sesame oil in a large pan over medium heat. Add the chicken breast pieces and cook until browned and cooked through (6–8 minutes). Remove the chicken from the pan and set it aside on a plate.

Step 2: Prepare the Sauce

In the same pan, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the soy sauce, pineapple juice, honey, and vinegar. Stir well and bring the mixture to a simmer.

Step 3: Thicken and Combine

Whisk the cornstarch and water together, then stir the slurry into the simmering sauce. Cook for 2–3 minutes until the sauce becomes thick and glossy. Return the sautéed chicken to the pan. Add the pineapple chunks and diced red bell pepper, stirring to coat everything in the sauce.

Step 4: Incorporate Rice and Serve

Gently fold in the cooked rice and stir for about 2 minutes until it is warmed through and well-combined with the sauce. Remove from heat and garnish with chopped green onions and sesame seeds. Serve hot.

Variations & Storage

• Low-Carb: Swap the white rice for cauliflower rice.
• Protein Swap: This recipe works beautifully with shrimp or tofu instead of chicken.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: This dish can be frozen for 2–3 months. Thaw overnight in the fridge before reheating gently in a skillet with a splash of water or pineapple juice.

FAQs (Frequently Asked Questions)

• Can I use fresh pineapple instead of canned?Absolutely! Fresh pineapple adds a great texture. Just make sure you have enough juice from elsewhere (like a small carton) for the sauce base.
• How do I prevent the rice from getting mushy?It is best to use “day-old” chilled rice or rice that has been cooked with slightly less water. This helps the grains stay distinct when folded into the sauce.
• Is there a way to make it spicier?Yes! Beyond crushed red pepper flakes, you can add a teaspoon of Sriracha or Sambal Oelek into the sauce mixture in Step 2.

Conclusion

This Pineapple Chicken and Rice is a vibrant, 30-minute meal that perfectly satisfies that sweet and savory craving with minimal cleanup.

Would you like me to find a recipe for a Coconut Rice base to make this even more tropical?