If you’re ready to brighten up your dinner table, Pineapple Chicken and Rice is the ultimate fusion of sweet, savory, and downright irresistible flavors. Picture juicy chicken mingling with bursts of pineapple, tossed in a glossy, tangy sauce and served atop a bed of fluffy rice. This dish is quick enough for weeknights and special enough to share with friends, making every bite feel like a mini tropical escape!
Ingredients You’ll Need
The ingredient list for Pineapple Chicken and Rice is refreshingly simple, but each item truly matters. Every component brings a fresh pop of taste, color, or texture that transforms this meal into so much more than your typical stir fry.
- Chicken breasts: Lean and quick-cooking, these provide a tender, protein-rich base for the dish.
- Vegetable oil: Ensures quick sautéing and helps keep the chicken juicy and golden.
- Red bell pepper: Brings crunch, color, and a mild sweetness that pairs perfectly with pineapple.
- Pineapple chunks: Use fresh or canned for a juicy, tangy accent that brightens the whole dish.
- Green onions: Fresh, crisp, and peppery, they’re great for both stirring in and garnishing.
- Garlic: Adds aromatic depth and a warm, mouthwatering base flavor every bite needs.
- Low-sodium soy sauce: Provides that satisfying umami punch without making things too salty.
- Pineapple juice: Balances the sauce, amplifying fruity notes and keeping it light.
- Honey: Offers a gentle sweetness that ties all the flavors together beautifully.
- Rice vinegar: Adds a hint of tang, sharpening and balancing the sauce.
- Cornstarch + water: Transforms the sauce into a luscious, glossy coating for the chicken and veggies.
- Cooked rice: The ideal, comforting base that soaks up every bit of flavor. White or brown rice both work wonderfully.
- Sesame seeds (optional): Sprinkle on at the end for a subtle crunch and a photogenic finish.
How to Make Pineapple Chicken and Rice
Step 1: Mix the Sauce
Begin by whisking together the soy sauce, pineapple juice, honey, and rice vinegar in a small bowl. This easy blend is the backbone of your dish; it’s beautifully balanced, both sweet and zingy, and it will soon drape itself over your chicken and veggies in utter deliciousness.
Step 2: Sauté the Chicken
Heat up the vegetable oil in a large skillet or wok over medium-high heat. Add the bite-sized pieces of chicken, and cook for about five to seven minutes, stirring every so often. You’re looking for a gentle golden sear on the outside, with juicy, tender meat on the inside. No overcooking here—just perfectly cooked chicken, ready to soak up the flavors.
Step 3: Add Garlic and Peppers
Stir in the minced garlic and chopped red bell pepper. The kitchen will start to smell amazing as the garlicky aroma rises and the peppers begin to soften, taking on gorgeous color. Two to three minutes is perfect: just enough to tenderize the peppers, but not so much that they lose their snappy bite.
Step 4: Pour in the Sauce
Now, give your sauce one last whisk and pour it over the chicken and peppers in the skillet. Stir gently to coat every piece, turning up the heat just until it comes to a simmer. You’ll notice the sauce start to shimmer and hug the chicken; that’s when you know flavors are really melding together.
Step 5: Thicken and Add Pineapple
Next, whisk the cornstarch and water together to make a quick slurry, then pour it into the bubbling sauce. Stir as the sauce instantly thickens into a luscious, glossy finish, coating every bite. Finally, fold in the pineapple chunks and half the sliced green onions—just long enough to warm them and let the flavors combine. You don’t want to overcook the pineapple, or you’ll lose that juicy pop in every bite!
Step 6: Serve Over Rice and Garnish
Ladle the steaming Pineapple Chicken and Rice over bowls of cooked rice (whatever kind you love), then sprinkle with the remaining green onions and a pinch of sesame seeds if you’re feeling festive. Each bowl just bursts with color and flavor!
How to Serve Pineapple Chicken and Rice
Garnishes
A handful of sliced green onions or a scattering of toasted sesame seeds elevates every serving, adding freshness, crunch, and that final chef’s kiss. For an extra flourish, try a little chopped cilantro or a wedge of lime to squeeze on top—guests will love the burst of color and tang.
Side Dishes
Pineapple Chicken and Rice is a one-bowl wonder, but if you want to round out the meal, a simple side of steamed edamame, pickled vegetables, or even a cool cucumber salad works perfectly. They keep things light and let the signature flavors of the dish shine through.
Creative Ways to Present
Take things up a notch by spooning the chicken and rice into hollowed-out pineapple halves for a dramatic table centerpiece. Or, serve in individual bowls at a potluck with small forks or chopsticks for an easy but impressive crowd-pleaser. However you present it, this dish always looks as good as it tastes!
Make Ahead and Storage
Storing Leftovers
Leftover Pineapple Chicken and Rice keeps beautifully in an airtight container in the refrigerator for up to three days. The flavors actually deepen overnight, so tomorrow’s lunch can be even more delightful than dinner!
Freezing
For longer storage, you can freeze the chicken and sauce mixture separately from the rice for up to two months. Just let everything cool completely before sealing, and avoid freezing garnishes like green onions and sesame seeds.
Reheating
Reheat Pineapple Chicken and Rice gently on the stovetop or in the microwave, adding a splash of water or pineapple juice if the sauce seems too thick. Stir as you warm it to bring all those vibrant flavors back to life—lunch is saved!
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will add a bit more richness and stay extra juicy—just cut them into bite-sized pieces the same way as the breasts, and follow the recipe as written.
What’s the best type Main Course
Either fresh or canned pineapple works well here. If you use fresh, you’ll get a slightly firmer texture and brighter flavor, while canned (in juice, not syrup) is super convenient and still delicious.
Can I make Pineapple Chicken and Rice ahead of time?
Yes, you can make the chicken and sauce up to a day ahead, then simply reheat and spoon over freshly cooked rice for the best texture. It’s great for meal prep or planning ahead for busy evenings!
How do I make it gluten-free?
Swap out the soy sauce for a gluten-free tamari or coconut aminos, and double-check your other ingredients—then you have a safe and scrumptious gluten-free dinner on your hands.
Can I add more vegetables to Pineapple Chicken and Rice?
Certainly! Feel free to toss in snap peas, carrots, or broccoli alongside the peppers, adjusting the cook time as needed so everything stays vibrant and just-tender.
Final Thoughts
If you crave an easy weeknight dish that also offers a real wow-factor, Pineapple Chicken and Rice delivers every single time. It’s colorful, fast, packed with sweet-tart goodness, and just downright fun to eat. Make a big batch and share with a friend—you’ll both be dreaming about that next sunny, pineapple-studded bite!
Print
Pineapple Chicken and Rice Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This delicious Pineapple Chicken and Rice recipe combines tender chicken pieces with sweet pineapple chunks in a savory sauce, served over fluffy rice. It’s a quick and flavorful Asian-inspired dish that is perfect for a weeknight dinner.
Ingredients
For the Chicken:
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
For the Sauce:
- 1 red bell pepper, chopped
- 1 cup fresh or canned pineapple chunks
- 1/4 cup low-sodium soy sauce
- 1/4 cup pineapple juice
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
For Serving:
- 3 cups cooked white or brown rice
- 2 green onions, sliced
- Sesame seeds for garnish (optional)
Instructions
- Prepare the Sauce: In a small bowl, whisk together soy sauce, pineapple juice, honey, and rice vinegar. Set aside.
- Cook the Chicken: Heat oil in a skillet, add chicken and cook until browned. Add garlic and bell pepper, cook until tender.
- Add the Sauce: Pour the sauce into the skillet, simmer, then add cornstarch slurry to thicken. Stir in pineapple and green onions.
- Serve: Serve the pineapple chicken over cooked rice, garnish with green onions and sesame seeds.
Notes
- For extra flavor, grill the pineapple chunks before adding them.
- Try swapping chicken for shrimp for a quick variation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 12g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
