Pineapple Chicken and Rice Recipe

Introduction

Pineapple Chicken and Rice is a delightful combination of savory chicken and sweet pineapple, all tossed in a tangy sauce. This quick and colorful dish is perfect for a weeknight dinner that feels a little special. Its balance of flavors and easy preparation make it a family favorite.

Ingredients

• 2 cups jasmine rice
• 1 tablespoon vegetable oil
• 1 pound boneless, skinless chicken breasts, diced
• 1 cup fresh pineapple chunks (or canned, drained)
• 1 small red bell pepper, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/4 cup soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1/2 teaspoon crushed red pepper flakes (optional)
• 2 green onions, sliced
• Salt and pepper to taste

Instructions

1. Step 1: Cook the jasmine rice according to package instructions and set it aside.
2. Step 2: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken, season with salt and pepper, and cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
3. Step 3: In the same skillet, add the chopped onion and minced garlic. Sauté until fragrant and translucent, about 2-3 minutes.
4. Step 4: Add the diced red bell pepper and pineapple chunks to the skillet. Cook for an additional 3-4 minutes until the peppers are tender and the pineapple is heated through.
5. Step 5: In a small bowl, whisk together soy sauce, honey, rice vinegar, and crushed red pepper flakes if using. Pour this sauce into the skillet and stir to coat the vegetables and pineapple evenly.
6. Step 6: Return the cooked chicken to the skillet and stir everything together. Let the mixture simmer for 2-3 minutes to allow the sauce to thicken slightly.
7. Step 7: Serve the pineapple chicken mixture over the cooked jasmine rice and garnish with sliced green onions.

Tips & Variations

• For extra flavor, marinate the chicken in soy sauce and a little garlic for 15 minutes before cooking.
• Use brown rice instead of jasmine rice for a nuttier taste and added fiber.
• Add chopped cashews or sliced almonds for a crunchy texture.
• Substitute chicken breasts with thighs for juicier meat.
• If you prefer less heat, omit the crushed red pepper flakes.

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. Add a splash of water or broth if the dish seems dry when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen pineapple instead of fresh?

Yes, frozen pineapple works well. Just thaw and drain any excess liquid before adding to the skillet.

Is this dish gluten-free?

It can be made gluten-free by using gluten-free soy sauce or tamari instead of regular soy sauce.

Pineapple Chicken and Rice Recipe

Print Recipe

★★★★★

4.9 from 79 reviews

A vibrant and flavorful Pineapple Chicken and Rice dish featuring tender cubed chicken breasts sautéed with fresh pineapple, colorful red bell peppers, and a tangy-sweet soy-honey sauce served over fragrant jasmine rice. This quick and easy skillet recipe balances savory, sweet, and slightly spicy notes making it a perfect weeknight meal.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Rice

• 2 cups jasmine rice
• Salt to taste (for cooking rice)

Chicken and Vegetables

• 1 tablespoon vegetable oil
• 1 pound boneless, skinless chicken breasts, diced
• 1 small red bell pepper, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup fresh pineapple chunks (or canned, drained)
• 2 green onions, sliced (for garnish)

Sauce

• 1/4 cup soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1/2 teaspoon crushed red pepper flakes (optional)
• Salt and pepper to taste

Instructions

1. Cook the Rice: Prepare jasmine rice according to package instructions, typically boiling until tender. Once cooked, drain if necessary and set aside to keep warm.
2. Cook the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add diced chicken breasts and cook, stirring occasionally, until nicely browned and cooked through, approximately 6-8 minutes. Season with salt and pepper to taste. Remove chicken from skillet and set aside.
3. Sauté Aromatics: In the same skillet, add the chopped onion and minced garlic. Sauté for 2-3 minutes until they become fragrant and translucent, being careful not to burn the garlic.
4. Add Vegetables and Pineapple: Stir in the diced red bell pepper and pineapple chunks. Cook for another 3-4 minutes, allowing the bell pepper to soften and pineapple to heat through.
5. Prepare and Add Sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, and crushed red pepper flakes (if using). Pour this sauce mixture into the skillet, stirring thoroughly to coat the vegetables and pineapple evenly.
6. Combine Chicken and Sauce: Return the cooked chicken pieces to the skillet. Stir everything together, cooking for an additional 2-3 minutes to let the sauce thicken slightly and flavors meld.
7. Serve: Plate the pineapple chicken mixture over the cooked jasmine rice. Garnish with sliced green onions for a fresh, mild onion flavor and an attractive presentation.

Notes

• For a spicier kick, increase the amount of crushed red pepper flakes or add a dash of sriracha to the sauce.
• You can substitute chicken breasts with boneless thighs for a juicier texture.
• Use fresh pineapple for the best flavor, but canned drained pineapple works well in a pinch.
• Adjust soy sauce and honey quantities to suit your preferred balance of salty and sweet.
• Serve with steamed or stir-fried vegetables on the side for a complete meal.

Keywords: Pineapple chicken, chicken and rice, sweet and savory chicken, jasmine rice recipe, quick chicken dinner, Asian-inspired chicken dish