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Pineapple Chicken and Rice
Avatar photoDavis Janet

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 $30\text{ minutes}$ from stovetop to table.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish, One-Pan
Cuisine: Asian Fusion, Tropical
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Chicken Breast (Cubed; or use chicken thighs) (Protein)
  • 2 tbsp Olive or Sesame Oil (For sautéing) (Protein)
  • 2 cloves Garlic, minced (Sauce)
  • 0.5 cup Soy Sauce (Low sodium recommended) (Sauce)
  • 0.33 cup Pineapple Juice (Reserved from canned or fresh) (Sauce)
  • 2 tbsp Honey or Brown Sugar (Sauce)
  • 1 tbsp Rice Vinegar (Or apple cider vinegar) (Sauce)
  • 1 tsp Cornstarch (Mixed with $1text{ tbsp}$ water for slurry) (Sauce)
  • 1.5 cups Cooked Rice (White, Brown, or Jasmine) (Main Dish & Toppings)
  • 1 cup Pineapple Chunks (Fresh or drained canned chunks) (Main Dish & Toppings)
  • 0.5 whole Red Bell Pepper (Diced) (Main Dish & Toppings)
  • 0.25 cup Green Onions (Chopped for garnish) (Main Dish & Toppings)
  • Sesame seeds / Crushed red pepper (Optional) (Main Dish & Toppings)

Equipment

  • large pan or skillet for one-pan preparation

Method
 

  1. Heat the olive or sesame oil in a large pan over medium heat. Add the cubed chicken breast and cook until browned and cooked through ($6text{–}8text{ minutes}$). Remove the chicken from the pan and set it aside on a plate.
  2. In the same pan, add the minced garlic and sauté for about $30text{ seconds}$ until fragrant. Pour in the soy sauce, pineapple juice, honey, and vinegar. Stir well and bring the mixture to a simmer.
  3. Whisk the cornstarch and water together, then stir the slurry into the simmering sauce. Cook for $2text{–}3text{ minutes}$ 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.
  4. Gently fold in the cooked rice and stir for about $2text{ minutes}$ 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.

Notes

For the best results, use "day-old" chilled rice to prevent it from getting mushy when folded into the sauce. If using fresh pineapple, ensure you have additional juice for the sauce base. This recipe works beautifully with shrimp or tofu as protein swaps. Store leftovers for up to $3text{ days}$ or freeze for $2text{–}3text{ months}$.