Why Make This Recipe
Pineapple Chicken and Rice is a delightful dish that combines sweet and savory flavors. It’s a dish that pleases everyone at the table, whether you’re cooking for family or hosting friends. The balance of juicy chicken, tangy pineapple, and fluffy rice creates a wholesome meal that’s both comforting and satisfying. Plus, it’s extremely easy to prepare, making it perfect for busy weeknights or laid-back weekends.
How to Make Pineapple Chicken and Rice
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 (Consider using maple syrup as a substitute.)
- 1 tbsp Rice Vinegar or Apple Cider Vinegar (Can use white vinegar in a pinch.)
- 1 tsp Cornstarch (Mix with 1 tbsp of water to avoid lumps.)
- 1 tbsp Water
- 1.5 cups Cooked Rice (Use white, brown, or jasmine rice based on preference.)
- 1 cup Pineapple Chunks (Opt for fresh or drained canned chunks.)
- 1/2 whole Red Bell Pepper (Diced; substitute with other bell peppers or snap peas.)
- 1/4 cup Green Onions (Chopped; chives make a great substitute.)
- Sesame seeds (For serving; customize based on taste preferences.)
- Crushed red pepper (Optional for extra spice.)
Directions
- Begin by heating the olive or sesame oil in a large skillet over medium-high heat.
- Once the oil is hot, add the minced garlic and sauté for about 30 seconds until fragrant.
- Cut the chicken breast into bite-sized pieces and add it to the skillet. Cook until golden brown and cooked through, about 5-7 minutes.
- In a small bowl, mix the soy sauce, pineapple juice, honey (or brown sugar), rice vinegar, cornstarch, and water together. This will be your sauce.
- Pour the sauce into the skillet with the cooked chicken and add the pineapple chunks and diced red bell pepper. Stir everything together gently.
- Let the mixture simmer for about 5 minutes until the sauce thickens slightly.
- Serve this delicious chicken and pineapple mixture over a bed of warm cooked rice. Sprinkle with chopped green onions, sesame seeds, and crushed red pepper if desired.
How to Serve Pineapple Chicken and Rice
Serve Pineapple Chicken and Rice hot on a plate or in a bowl. It pairs well with extra green onions and sesame seeds on top. You can also add a side of steamed vegetables for a complete meal or serve it with a fresh salad to balance the flavors.
How to Store Pineapple Chicken and Rice
Let any leftovers cool to room temperature before transferring them to an airtight container. You can store Pineapple Chicken and Rice in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until warmed through. If it looks dry, add a splash of water or extra pineapple juice when reheating.
Tips to Make Pineapple Chicken and Rice
- Use fresh pineapple for a burst of flavor, but canned pineapple works just fine if you’re short on time.
- Adjust the sweetness by adding more or less honey or brown sugar according to your taste.
- If you’re looking for extra flavor, marinate the chicken in the sauce for an hour before cooking.
- For meal prep, cook rice and chicken ahead of time and combine them only when you’re ready to eat.
Variation
You can easily make this dish vegetarian by substituting the chicken with firm tofu or a mix of vegetables such as zucchini, carrots, and bell peppers. Adjust the cooking time accordingly.
FAQs
1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken. Just make sure to thaw it completely before cooking for even cooking.
2. What can I use instead of soy sauce?
You can substitute soy sauce with coconut aminos for a gluten-free option or use tamari.
3. Can I cook this in advance?
Absolutely! You can make it ahead and store it in the fridge. Just reheat before serving.
Pineapple Chicken and Rice
Ingredients
Main 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 Consider using maple syrup as a substitute.
- 1 tbsp Rice Vinegar or Apple Cider Vinegar Can use white vinegar in a pinch.
- 1 tsp Cornstarch Mix with 1 tbsp of water to avoid lumps.
- 1 tbsp Water
- 1.5 cups Cooked Rice Use white, brown, or jasmine rice based on preference.
- 1 cup Pineapple Chunks Opt for fresh or drained canned chunks.
- 1/2 whole Red Bell Pepper Diced; substitute with other bell peppers or snap peas.
- 1/4 cup Green Onions Chopped; chives make a great substitute.
- to taste Sesame seeds For serving; customize based on taste preferences.
- to taste Crushed red pepper Optional for extra spice.
Instructions
Preparation
- Begin by heating the olive or sesame oil in a large skillet over medium-high heat.
- Once the oil is hot, add the minced garlic and sauté for about 30 seconds until fragrant.
- Cut the chicken breast into bite-sized pieces and add it to the skillet. Cook until golden brown and cooked through, about 5-7 minutes.
- In a small bowl, mix the soy sauce, pineapple juice, honey (or brown sugar), rice vinegar, cornstarch, and water together. This will be your sauce.
- Pour the sauce into the skillet with the cooked chicken and add the pineapple chunks and diced red bell pepper. Stir everything together gently.
- Let the mixture simmer for about 5 minutes until the sauce thickens slightly.
- Serve this delicious chicken and pineapple mixture over a bed of warm cooked rice. Sprinkle with chopped green onions, sesame seeds, and crushed red pepper if desired.