Description
When it comes to crafting a meal that is equal parts comforting and exotic, Pineapple Chicken and Rice stands out as a timeless favorite. This dish brings together the tangy sweetness of pineapple, the savory depth of seasoned chicken, and the fluffy texture of perfectly cooked rice to create a balanced and fulfilling plate. Ideal for weeknight dinners, meal prep, or entertaining guests, this one-pan tropical-inspired meal delivers both nutritional value and bold flavor with minimal effort.
Ingredients
1 ½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 cup pineapple juice (from canned or fresh pineapple)
3 tablespoons soy sauce
2 tablespoons brown sugar
2 tablespoons rice vinegar
1 tablespoon sesame oil
3 cloves garlic, minced
1 teaspoon grated fresh ginger
½ teaspoon crushed red pepper flakes (optional for heat)
1 ½ cups long-grain white rice (or jasmine rice), rinsed
2 tablespoons vegetable oil
1 red bell pepper, diced
1 green bell pepper, diced
1 small onion, finely chopped
1 ½ cups pineapple chunks (fresh or canned)
2 tablespoons low sodium soy sauce
2 teaspoons cornstarch, mixed with 2 tablespoons water (slurry)
3 tablespoons green onions, sliced for garnish
1 tablespoon toasted sesame seeds (optional)
Instructions
- Marinate the Chicken: In a large bowl, whisk together the pineapple juice, soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes. Add the chicken pieces, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
- Cook the Rice: While the chicken marinates, cook the rinsed rice according to package instructions. For added flavor, use chicken broth instead of water. Once cooked, fluff the rice with a fork and set aside.
- Sear the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Remove chicken from the marinade (reserve the marinade for sauce), and sear it in batches until browned and nearly cooked through, about 3–4 minutes per side. Transfer to a plate.
- Stir Fry the Vegetables: In the same skillet, add the remaining oil and sauté the bell peppers and onion until just tender, about 5 minutes. Add the pineapple chunks and cook for another 2 minutes, allowing them to caramelize slightly.
- Make the Sauce: Pour the reserved marinade into the skillet and bring it to a simmer. Stir in the cornstarch slurry and cook until the sauce thickens, about 1–2 minutes.
- Combine and Serve: Return the cooked chicken to the skillet and toss everything together until evenly coated and heated through. Serve over a bed of warm rice and garnish with green onions and toasted sesame seeds.
Notes
- You can substitute brown rice or quinoa for a more fiber-rich option.
- If using canned pineapple, be sure to choose chunks packed in juice, not syrup.
- To make it spicier, increase the amount of red pepper flakes or add a dash of sriracha.
- This recipe can be easily doubled to serve more people or for meal prep throughout the week.
- For a vegetarian version, replace chicken with firm tofu or chickpeas and adjust cooking time.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired / Fusion
Nutrition
- Serving Size: 1 plate (approx. 1¼ cups)
- Calories: 435
- Sugar: 13g
- Sodium: 790mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg