Pineapple Chicken and Rice
A simple and flavorful weeknight dinner featuring tender chicken, sweet pineapple, and savory sauce served over rice.
Ingredients
Main Ingredients
- 1 lb Chicken Breast Substitute with chicken thighs for a juicier option.
- 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.
Sauce Ingredients
- 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
Optional Ingredients
- Sesame seeds For serving; customize based on taste preferences.
- Crushed red pepper Optional for extra spice.
Instructions
Preparation
- Cut the chicken into bite-sized pieces and season lightly (salt, pepper — you know the drill).
- Heat oil in a skillet over medium heat and sauté garlic until fragrant — about 30 seconds; don’t walk away unless you enjoy culinary regret.
- Add chicken and cook until just browned (not a deep roast; aim for 'plump' rather than 'heroic').
Cooking
- In a bowl mix soy sauce, pineapple juice, honey, and vinegar; whisk briefly.
- Pour the sauce into the pan, add pineapple and red bell pepper, simmer to meld flavors — 3–5 minutes.
- Stir cornstarch mixed with water into the pan to thicken; it should coat the back of a spoon, not glue it.
- Serve over cooked rice, top with green onions and sesame seeds, hit with crushed red pepper if you’re feeling spicy.
Notes
If your rice is sad (cold, clumpy) steam it with a paper towel in the microwave for 30 seconds. TIP: don’t over-thicken the sauce unless you’re building a fort. This dish works best when you don’t overcrowd the pan and maintain a moderate heat.