A sweet and savory pineapple chicken dish cooked with tender chicken, juicy pineapple, and a flavorful sauce, all served over fluffy rice. Perfect for a quick and satisfying meal!
Why You’ll Love This Recipe
- Quick and easy – Ready in just 25 minutes, perfect for busy weeknights.
- Balanced flavors – Sweet pineapple, savory soy sauce, and a touch of spice.
- Versatile – Works with white or brown rice, quinoa, or even cauliflower rice.
- Healthy option – Uses lean protein and fresh ingredients.
- Family-friendly – A dish everyone will love, with an optional spice kick.
Ingredients
- 1 ½ pounds boneless, skinless chicken breast, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon minced ginger
- 1 cup pineapple chunks (fresh or canned, drained)
- ½ cup pineapple juice
- ¼ cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- ¼ teaspoon red pepper flakes (optional)
- 2 green onions, chopped (for garnish)
- 1 teaspoon sesame seeds (for garnish)
- 2 cups cooked white or brown rice
Directions
- Heat olive oil in a large pan over medium-high heat. Add the chicken pieces and season with salt, pepper, and garlic powder. Cook for 5-7 minutes until golden brown and cooked through.
- Add the minced ginger and stir for 1 minute until fragrant.
- Stir in the pineapple chunks, pineapple juice, soy sauce, honey, and rice vinegar. Bring to a gentle simmer.
- Pour in the cornstarch slurry and stir continuously until the sauce thickens, about 2-3 minutes.
- If using, add red pepper flakes for a hint of spice.
- Remove from heat and serve the pineapple chicken over cooked rice.
- Garnish with chopped green onions and sesame seeds. Enjoy!
Servings and Timing
- Servings: 4 servings
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
- Calories per serving: 350 kcal
Variations
- Vegetarian Option: Replace chicken with tofu or tempeh.
- Extra Crunch: Add chopped cashews or almonds for texture.
- Spicier Version: Increase red pepper flakes or add sriracha.
- Coconut Twist: Replace some pineapple juice with coconut milk for a tropical taste.
- Different Grains: Serve over quinoa, cauliflower rice, or even noodles.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze in portions for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating: Microwave for 1-2 minutes or warm in a pan with a splash of water.
FAQs
Can I use chicken thighs instead of breasts?
Yes! Chicken thighs add more juiciness and flavor.
What’s the best type of rice for this dish?
White rice, brown rice, or even jasmine rice work great.
Can I use frozen pineapple?
Yes, just thaw and drain before using.
Is this recipe gluten-free?
Use tamari or coconut aminos instead of soy sauce for a gluten-free version.
Can I make this in a slow cooker?
Yes! Cook on low for 4-5 hours or high for 2-3 hours, then add the cornstarch slurry at the end.
How do I prevent the sauce from becoming too thick?
Add a little extra pineapple juice or water if needed.
Can I add vegetables to this dish?
Yes! Bell peppers, carrots, or snap peas work well.
What other proteins can I use?
Try shrimp, beef, or even pork as substitutes.
Can I make this ahead of time?
Yes! It reheats well, making it perfect for meal prep.
How do I make this dish lower in carbs?
Serve over cauliflower rice or use zucchini noodles.
Conclusion
This Pineapple Chicken and Rice is a quick, delicious, and well-balanced meal packed with sweet and savory flavors. Whether for a family dinner or meal prep, it’s easy to customize and perfect for any occasion. Enjoy this tropical-inspired dish any night of the week!
Print
Pineapple Chicken and Rice
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
A sweet and savory pineapple chicken dish with tender chicken, pineapple, and a flavorful sauce over fluffy rice—a quick, satisfying meal!
Ingredients
- 1 ½ pounds boneless, skinless chicken breast, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon minced ginger
- 1 cup pineapple chunks (fresh or canned, drained)
- ½ cup pineapple juice
- ¼ cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- ¼ teaspoon red pepper flakes (optional)
- 2 green onions, chopped (for garnish)
- 1 teaspoon sesame seeds (for garnish)
- 2 cups cooked white or brown rice
Instructions
- Heat olive oil in a large pan over medium-high heat. Add the chicken pieces and season with salt, pepper, and garlic powder. Cook for 5-7 minutes until golden brown and cooked through.
- Add the minced ginger and stir for 1 minute until fragrant.
- Stir in the pineapple chunks, pineapple juice, soy sauce, honey, and rice vinegar. Bring to a gentle simmer.
- Pour in the cornstarch slurry and stir continuously until the sauce thickens, about 2-3 minutes.
- If using, add red pepper flakes for a hint of spice.
- Remove from heat and serve the pineapple chicken over cooked rice.
- Garnish with chopped green onions and sesame seeds. Enjoy!
Notes
- Use fresh pineapple for a more vibrant flavor.
- Swap chicken for shrimp or tofu for a different variation.
- Store leftovers in an airtight container for up to 3 days; reheat in a pan or microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired
