Pineapple Chicken and Rice
A comforting dish that combines sweet pineapple, tender chicken, and savory rice, perfect for weeknight dinners.
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.
- Sesame seeds For serving; customize based on taste preferences.
- Crushed red pepper Optional for extra spice.
Instructions
Preparation
- Pat the chicken dry, cube it, and season lightly with salt and pepper.
- Heat oil in a skillet over medium-high and sear chicken until browned and nearly cooked through.
Cooking
- Remove chicken; add garlic and red bell pepper, sauté for 1–2 minutes.
- Whisk soy sauce, pineapple juice, honey, vinegar, cornstarch slurry, and water; pour into pan.
- Add pineapple chunks back in, return the chicken, simmer until sauce thickens and chicken is glazed.
- Stir in cooked rice and green onions, toss to coat and heat through.
- Sprinkle sesame seeds and crushed red pepper to serve.
Notes
If the sauce reduces too fast, add a splash of water; if too thin, a tiny cornstarch slurry will help. Do not walk away entirely—this is not a slow cooker dish. Leftovers are better kept with rice separate if possible for reheating.