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Pineapple Chicken and Rice

Pineapple Chicken and Rice

The tangy sweetness of pineapple paired with tender chicken creates a delightful one-pan wonder ready in under 30 minutes with minimal cleanup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound chicken breast cut into bite-sized pieces
  • 2 tablespoons olive oil or sesame oil
  • 2 cloves garlic minced
  • 0.5 cup soy sauce low-sodium preferred
  • 0.33 cup pineapple juice
  • 2 tablespoons honey or brown sugar
  • 1 tablespoon rice vinegar or apple cider vinegar
  • 1 teaspoon cornstarch
  • 1 tablespoon water for cornstarch mixture
  • 1.5 cups cooked rice day-old or cooled
  • 1 cup pineapple chunks fresh or canned
  • 0.5 red bell pepper diced
  • 0.25 cup green onions chopped
  • sesame seeds optional, for garnish
  • crushed red pepper optional, for heat

Equipment

  • Large pan or skillet
  • Wooden spoon or spatula
  • Small bowl for cornstarch mixture

Method
 

  1. Heat olive or sesame oil in a large pan over medium heat until shimmering.
  2. Add chicken pieces in a single layer and cook for 6-8 minutes, stirring occasionally, until browned and cooked through. Remove to a plate.
  3. In the same pan, add minced garlic and cook for 30 seconds until fragrant, being careful not to burn.
  4. Pour in soy sauce, pineapple juice, honey, and vinegar. Stir well and bring to a simmer, scraping up any browned bits from the bottom.
  5. In a small bowl, mix cornstarch with water until smooth. Add to the pan and cook for 2-3 minutes, stirring, until sauce thickens and becomes glossy.
  6. Return chicken to the pan along with pineapple chunks and diced red bell pepper. Stir to coat everything in the sauce.
  7. Gently fold in the cooked rice, breaking up any clumps, until everything is warmed through and well combined, about 2 minutes.
  8. Remove from heat and garnish with chopped green onions and sesame seeds. Add crushed red pepper if desired. Serve hot.

Notes

For best results, use day-old rice or let freshly cooked rice cool slightly to prevent clumping. Chicken thighs can be substituted for extra juiciness. Add extra vegetables like snap peas, broccoli, or shredded carrots for more nutrition. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2-3 months.
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