Pineapple Chicken and Rice
A delightful mix of sweet and savory flavors, Pineapple Chicken and Rice is an easy recipe perfect for a special weeknight dinner.
Ingredients
Chicken and Marinade
- 1 lb chicken breast, cubed Use fresh chicken for best results.
- 2 tbsp olive or sesame oil Oil for sautéing.
- 2 cloves garlic, minced Adds flavor to the dish.
Sauce Ingredients
- ½ cup soy sauce Can substitute with gluten-free soy sauce.
- ⅓ cup pineapple juice Fresh juice preferred but canned is okay.
- 2 tbsp honey or brown sugar Adjust sweetness to taste.
- 1 tbsp rice vinegar or apple cider vinegar For acidity.
- 1 tsp cornstarch For thickening the sauce.
- 1 tbsp water To mix with cornstarch.
Rice and Vegetables
- 1½ cups cooked rice Use white, brown rice, or quinoa.
- 1 cup pineapple chunks Fresh or canned, drained.
- ½ red bell pepper, diced 1/2 red bell pepper, diced For color and crunch.
- ¼ cup green onions, chopped For garnish.
- Optional: sesame seeds, chili flakes For garnish and added heat.
Instructions
Cooking the Chicken
- Sauté chicken in oil until browned and cooked through. Remove from pan.
Preparing the Sauce
- In the same pan, sauté garlic. Add soy sauce, pineapple juice, honey, and vinegar. Simmer.
- Stir in cornstarch slurry. Cook until glossy.
Final Assembly
- Add chicken, pineapple, and bell pepper. Stir to coat.
- Mix in cooked rice. Heat through.
- Top with green onions and sesame seeds before serving.
Notes
Serve warm as a main dish or with a green salad. Store leftovers in an airtight container for 3-4 days in the refrigerator, or freeze for up to 2 months. Adjust the sweetness as desired and consider adding chili flakes for heat.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 2gSodium: 800mgFiber: 2gSugar: 15g
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