Name: Pineapple Chicken and Rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces; 1 tablespoon olive oil; 1 tablespoon soy sauce; 2 garlic cloves, minced; 1 teaspoon ginger, minced; Salt and pepper, to taste; 1 cup pineapple chunks (fresh or canned); ½ cup pineapple juice; 2 tablespoons soy sauce; 1 tablespoon honey; 1 tablespoon rice vinegar; 1 teaspoon cornstarch (optional, for thickening); 1 ½ cups jasmine or basmati rice, cooked; 1 tablespoon olive oil; ½ cup diced red bell pepper; ¼ cup chopped green onions; 1 tablespoon soy sauce; Fresh cilantro, chopped; Toasted sesame seeds; Lime wedges (optional)

Pineapple Chicken and Rice is a delightful blend of sweet, tangy, and savory flavors that transport you straight to a tropical paradise. The sweetness of fresh pineapple combines perfectly with tender chicken, all mixed into a bed of fluffy rice that absorbs all the delicious juices and flavors. This dish is an excellent choice for a weeknight dinner or a special gathering, as it is both simple to prepare and packed with vibrant flavors. Whether you’re looking for a taste of the tropics or simply a comforting meal, this Pineapple Chicken and Rice dish will satisfy all your cravings. The fusion of sweet and savory flavors makes it a family favorite that even picky eaters will enjoy.

Ingredients:

For the Chicken:

1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 tablespoon olive oil
1 tablespoon soy sauce
2 garlic cloves, minced
1 teaspoon ginger, minced
Salt and pepper, to taste

the Pineapple Sauce:

1 cup pineapple chunks (fresh or canned)
½ cup pineapple juice
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon rice vinegar
1 teaspoon cornstarch (optional, for thickening)

For the Rice:

1 ½ cups jasmine or basmati rice, cooked
1 tablespoon olive oil
½ cup diced red bell pepper
¼ cup chopped green onions
1 tablespoon soy sauce

Garnish:

Fresh cilantro, chopped
Toasted sesame seeds
Lime wedges (optional)

Preparation:

Step 1:
Start by marinating the chicken. In a bowl, combine olive oil, soy sauce, minced garlic, and ginger. Add the chicken pieces and toss to coat. Let the chicken marinate for at least 15 minutes or up to 1 hour for maximum flavor.

Step 2:
While the chicken is marinating, cook the rice according to package instructions. Fluff with a fork and set aside.

Step 3:
In a small bowl, whisk together pineapple juice, soy sauce, honey, and rice vinegar to make the pineapple sauce. If you prefer a thicker sauce, dissolve the cornstarch in a tablespoon of water and mix it in as well.

Step 4:
Heat a large skillet or wok over medium-high heat and add a tablespoon of olive oil. Add the marinated chicken pieces and cook until golden brown and fully cooked, about 6-8 minutes. Remove the chicken from the skillet and set aside.

Step 5:
In the same skillet, add the diced red bell peppers and pineapple chunks. Sauté for 2-3 minutes until the peppers soften slightly and the pineapple caramelizes at the edges.

Step 6:
Pour the pineapple sauce into the skillet and bring it to a simmer. Allow the sauce to cook and reduce for about 5 minutes until slightly thickened.

Step 7:
Return the cooked chicken to the skillet and toss everything together so the chicken is coated with the sauce. Simmer for another 2-3 minutes to let the flavors meld.

Step 8:
In a separate pan, heat a tablespoon of olive oil and add the cooked rice. Stir in soy sauce and green onions, tossing the rice until it’s heated through and lightly fried.

Step 9:
To serve, spoon the fried rice onto a plate, then top it with the pineapple chicken mixture. Garnish with fresh cilantro, toasted sesame seeds, and a squeeze of lime juice if desired.

Cooking Note:

You can use either fresh or canned pineapple for this recipe, but fresh pineapple will give you a more vibrant, tropical flavor.
The cornstarch is optional for those who prefer a thicker sauce. If you like a thinner sauce, you can omit the cornstarch.

Serving Suggestions:

Pineapple Chicken and Rice is a versatile dish that pairs well with many side options. For a tropical-inspired meal, serve it with a fresh mango salad or grilled vegetables such as zucchini or bell peppers. A light cucumber salad with a tangy vinaigrette would also complement the sweetness of the dish. To enhance the flavors further, serve it with steamed edamame or a light Asian-style slaw. For a more indulgent side, garlic bread or coconut rice can provide a hearty addition to the meal.

Tips:

If you want to make this dish more kid-friendly, you can reduce the amount of soy sauce and omit the ginger for a milder flavor.
For a bit of spice, you can add some red pepper flakes or a dash of sriracha to the sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The dish reheats well, making it ideal for meal prep.
For a gluten-free version, use tamari instead of soy sauce.

Prep Time:

15 minutes

Cooking Time:

20 minutes

Total Time:

35 minutes

Servings: 4

Nutritional Information (per serving):

Calories: 450
Protein: 30g
Sodium: 850mg

Variations:

Vegetarian Version: Substitute the chicken with tofu or tempeh for a plant-based alternative. Marinate the tofu in soy sauce and garlic before frying it until golden.
Spicy Pineapple Chicken: Add chopped fresh chili peppers or a dash of hot sauce to the pineapple sauce for a spicy kick.
Coconut Rice: For a richer flavor, cook the rice in coconut milk instead of water. This will add a creamy texture and tropical taste that pairs well with the pineapple chicken.
Hawaiian-Style Chicken: Include diced ham or bacon along with the chicken for a more Hawaiian-inspired version of this dish.

FAQs:

Q: Can I use brown rice instead of white rice?
A: Absolutely! Brown rice adds a nutty flavor and is a healthier option. Just make sure to adjust the cooking time accordingly, as brown rice takes longer to cook.

Q: Can I make this dish ahead of time?
A: Yes, you can prepare the chicken and sauce ahead of time and reheat them when ready to serve. However, it’s best to cook the rice fresh to avoid it becoming mushy.

Q: Is it possible to make this dish gluten-free?
A: Yes! Simply substitute soy sauce with tamari or a gluten-free soy sauce option. Be sure to check labels on all ingredients to ensure they are gluten-free.

Q: Can I grill the chicken instead of frying it?
A: Definitely! Grilling the chicken will add a smoky flavor that pairs beautifully with the sweet pineapple. Just make sure to marinate the chicken beforehand for extra flavor.

Conclusion:

Pineapple Chicken and Rice is the perfect dish to add a tropical flair to your dinner table. With its blend of sweet pineapple, savory chicken, and fragrant rice, this meal is satisfying and refreshing. The easy preparation makes it ideal for weeknight dinners, while the vibrant flavors make it special enough for guests. Garnished with fresh cilantro and a sprinkle of sesame seeds, this dish is a feast for the eyes and the taste buds. Whether you’re dreaming of a tropical getaway or just want a delicious, comforting meal, Pineapple Chicken and Rice is sure to hit the spot.

Pineapple Chicken and Rice

Author: Imili Johnson
Total Time: 35min

Print Recipe

Ingredients

Scale

Ingredients:

For the Chicken:

1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 tablespoon olive oil
1 tablespoon soy sauce
2 garlic cloves, minced
1 teaspoon ginger, minced
Salt and pepper, to taste

the Pineapple Sauce:

1 cup pineapple chunks (fresh or canned)
½ cup pineapple juice
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon rice vinegar
1 teaspoon cornstarch (optional, for thickening)

For the Rice:

1 ½ cups jasmine or basmati rice, cooked
1 tablespoon olive oil
½ cup diced red bell pepper
¼ cup chopped green onions
1 tablespoon soy sauce

Garnish:

Fresh cilantro, chopped
Toasted sesame seeds
Lime wedges (optional)

Instructions

Preparation:

Step 1:
Start by marinating the chicken. In a bowl, combine olive oil, soy sauce, minced garlic, and ginger. Add the chicken pieces and toss to coat. Let the chicken marinate for at least 15 minutes or up to 1 hour for maximum flavor.

Step 2:
While the chicken is marinating, cook the rice according to package instructions. Fluff with a fork and set aside.

Step 3:
In a small bowl, whisk together pineapple juice, soy sauce, honey, and rice vinegar to make the pineapple sauce. If you prefer a thicker sauce, dissolve the cornstarch in a tablespoon of water and mix it in as well.

Step 4:
Heat a large skillet or wok over medium-high heat and add a tablespoon of olive oil. Add the marinated chicken pieces and cook until golden brown and fully cooked, about 6-8 minutes. Remove the chicken from the skillet and set aside.

Step 5:
In the same skillet, add the diced red bell peppers and pineapple chunks. Sauté for 2-3 minutes until the peppers soften slightly and the pineapple caramelizes at the edges.

Step 6:
Pour the pineapple sauce into the skillet and bring it to a simmer. Allow the sauce to cook and reduce for about 5 minutes until slightly thickened.

Step 7:
Return the cooked chicken to the skillet and toss everything together so the chicken is coated with the sauce. Simmer for another 2-3 minutes to let the flavors meld.

Step 8:
In a separate pan, heat a tablespoon of olive oil and add the cooked rice. Stir in soy sauce and green onions, tossing the rice until it’s heated through and lightly fried.

Step 9:
To serve, spoon the fried rice onto a plate, then top it with the pineapple chicken mixture. Garnish with fresh cilantro, toasted sesame seeds, and a squeeze of lime juice if desired.

Notes

Cooking Note:

You can use either fresh or canned pineapple for this recipe, but fresh pineapple will give you a more vibrant, tropical flavor.
The cornstarch is optional for those who prefer a thicker sauce. If you like a thinner sauce, you can omit the cornstarch.

Prep Time: 15min
Cook Time: 20min

Nutrition

Calories: 450
Sodium: 850mg
Protein: 30g

Ingredients:

For the Chicken:

the Pineapple Sauce:

For the Rice:

Garnish:

Preparation:

Step 1: Start by marinating the chicken. In a bowl, combine olive oil, soy sauce, minced garlic, and ginger. Add the chicken pieces and toss to coat. Let the chicken marinate for at least 15 minutes or up to 1 hour for maximum flavor.

Step 2: While the chicken is marinating, cook the rice according to package instructions. Fluff with a fork and set aside.

Step 3: In a small bowl, whisk together pineapple juice, soy sauce, honey, and rice vinegar to make the pineapple sauce. If you prefer a thicker sauce, dissolve the cornstarch in a tablespoon of water and mix it in as well.

Step 4: Heat a large skillet or wok over medium-high heat and add a tablespoon of olive oil. Add the marinated chicken pieces and cook until golden brown and fully cooked, about 6-8 minutes. Remove the chicken from the skillet and set aside.

Step 5: In the same skillet, add the diced red bell peppers and pineapple chunks. Sauté for 2-3 minutes until the peppers soften slightly and the pineapple caramelizes at the edges.

Step 6: Pour the pineapple sauce into the skillet and bring it to a simmer. Allow the sauce to cook and reduce for about 5 minutes until slightly thickened.

Step 7: Return the cooked chicken to the skillet and toss everything together so the chicken is coated with the sauce. Simmer for another 2-3 minutes to let the flavors meld.

Step 8: In a separate pan, heat a tablespoon of olive oil and add the cooked rice. Stir in soy sauce and green onions, tossing the rice until it’s heated through and lightly fried.

Step 9: To serve, spoon the fried rice onto a plate, then top it with the pineapple chicken mixture. Garnish with fresh cilantro, toasted sesame seeds, and a squeeze of lime juice if desired.

Cooking Note:

Serving Suggestions:

Tips:

Prep Time:

Cooking Time:

Total Time:

Servings: 4

Nutritional Information (per serving):

Variations:

FAQs:

Conclusion:

Ingredients

Ingredients:

For the Chicken:

the Pineapple Sauce:

For the Rice:

Garnish:

Instructions

Step 1: Start by marinating the chicken. In a bowl, combine olive oil, soy sauce, minced garlic, and ginger. Add the chicken pieces and toss to coat. Let the chicken marinate for at least 15 minutes or up to 1 hour for maximum flavor.

Step 2: While the chicken is marinating, cook the rice according to package instructions. Fluff with a fork and set aside.

Step 3: In a small bowl, whisk together pineapple juice, soy sauce, honey, and rice vinegar to make the pineapple sauce. If you prefer a thicker sauce, dissolve the cornstarch in a tablespoon of water and mix it in as well.

Step 4: Heat a large skillet or wok over medium-high heat and add a tablespoon of olive oil. Add the marinated chicken pieces and cook until golden brown and fully cooked, about 6-8 minutes. Remove the chicken from the skillet and set aside.

Step 5: In the same skillet, add the diced red bell peppers and pineapple chunks. Sauté for 2-3 minutes until the peppers soften slightly and the pineapple caramelizes at the edges.

Step 6: Pour the pineapple sauce into the skillet and bring it to a simmer. Allow the sauce to cook and reduce for about 5 minutes until slightly thickened.

Step 7: Return the cooked chicken to the skillet and toss everything together so the chicken is coated with the sauce. Simmer for another 2-3 minutes to let the flavors meld.

Step 8: In a separate pan, heat a tablespoon of olive oil and add the cooked rice. Stir in soy sauce and green onions, tossing the rice until it’s heated through and lightly fried.

Step 9: To serve, spoon the fried rice onto a plate, then top it with the pineapple chicken mixture. Garnish with fresh cilantro, toasted sesame seeds, and a squeeze of lime juice if desired.

Notes

Cooking Note:

Nutrition

Step 1:
Start by marinating the chicken. In a bowl, combine olive oil, soy sauce, minced garlic, and ginger. Add the chicken pieces and toss to coat. Let the chicken marinate for at least 15 minutes or up to 1 hour for maximum flavor.

Step 2:
While the chicken is marinating, cook the rice according to package instructions. Fluff with a fork and set aside.

Step 3:
In a small bowl, whisk together pineapple juice, soy sauce, honey, and rice vinegar to make the pineapple sauce. If you prefer a thicker sauce, dissolve the cornstarch in a tablespoon of water and mix it in as well.

Step 4:
Heat a large skillet or wok over medium-high heat and add a tablespoon of olive oil. Add the marinated chicken pieces and cook until golden brown and fully cooked, about 6-8 minutes. Remove the chicken from the skillet and set aside.

Step 5:
In the same skillet, add the diced red bell peppers and pineapple chunks. Sauté for 2-3 minutes until the peppers soften slightly and the pineapple caramelizes at the edges.

Step 6:
Pour the pineapple sauce into the skillet and bring it to a simmer. Allow the sauce to cook and reduce for about 5 minutes until slightly thickened.

Step 7:
Return the cooked chicken to the skillet and toss everything together so the chicken is coated with the sauce. Simmer for another 2-3 minutes to let the flavors meld.

Step 8:
In a separate pan, heat a tablespoon of olive oil and add the cooked rice. Stir in soy sauce and green onions, tossing the rice until it’s heated through and lightly fried.

Step 9:
To serve, spoon the fried rice onto a plate, then top it with the pineapple chicken mixture. Garnish with fresh cilantro, toasted sesame seeds, and a squeeze of lime juice if desired.

Step 1:
Start by marinating the chicken. In a bowl, combine olive oil, soy sauce, minced garlic, and ginger. Add the chicken pieces and toss to coat. Let the chicken marinate for at least 15 minutes or up to 1 hour for maximum flavor.

Step 2:
While the chicken is marinating, cook the rice according to package instructions. Fluff with a fork and set aside.

Step 3:
In a small bowl, whisk together pineapple juice, soy sauce, honey, and rice vinegar to make the pineapple sauce. If you prefer a thicker sauce, dissolve the cornstarch in a tablespoon of water and mix it in as well.

Step 4:
Heat a large skillet or wok over medium-high heat and add a tablespoon of olive oil. Add the marinated chicken pieces and cook until golden brown and fully cooked, about 6-8 minutes. Remove the chicken from the skillet and set aside.

Step 5:
In the same skillet, add the diced red bell peppers and pineapple chunks. Sauté for 2-3 minutes until the peppers soften slightly and the pineapple caramelizes at the edges.

Step 6:
Pour the pineapple sauce into the skillet and bring it to a simmer. Allow the sauce to cook and reduce for about 5 minutes until slightly thickened.

Step 7:
Return the cooked chicken to the skillet and toss everything together so the chicken is coated with the sauce. Simmer for another 2-3 minutes to let the flavors meld.

Step 8:
In a separate pan, heat a tablespoon of olive oil and add the cooked rice. Stir in soy sauce and green onions, tossing the rice until it’s heated through and lightly fried.

Step 9:
To serve, spoon the fried rice onto a plate, then top it with the pineapple chicken mixture. Garnish with fresh cilantro, toasted sesame seeds, and a squeeze of lime juice if desired.