Description

This Pineapple Chicken and Rice recipe is a delightful blend of sweet and savory flavors, featuring tender chicken breast chunks cooked in a tangy pineapple soy sauce, combined with colorful vegetables and jasmine rice. It’s an easy, one-pan meal perfect for a quick weeknight dinner or meal prep, offering a vibrant taste of tropical flair that everyone will enjoy.

Ingredients

Scale

Chicken & Sauce

1 lb boneless, skinless chicken breast, cut into bite-sized chunks
1 tablespoon olive oil or sesame oil
2 garlic cloves, minced
1/2 cup soy sauce (low sodium recommended)
1/3 cup pineapple juice (preferably from canned pineapple)
2 tablespoons honey or brown sugar
1 tablespoon rice vinegar or apple cider vinegar
1 teaspoon cornstarch
1 tablespoon water (to make cornstarch slurry)

The Rest

1 1/2 cups cooked rice (white, brown, or jasmine)
1 cup pineapple chunks (fresh or canned, drained)
1/2 red bell pepper, diced
1/4 cup green onions, chopped
Optional toppings: sesame seeds, extra green onions, crushed red pepper flakes

Instructions

Cook the Chicken: Heat oil in a large skillet over medium heat. Add the chicken pieces and cook until they are browned and cooked through, about 6–8 minutes. Once cooked, remove the chicken from the skillet and set it aside to keep warm.
Make the Sauce: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the soy sauce, pineapple juice, honey, and vinegar. Stir well to combine and bring the mixture to a simmer. Add the cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) and cook for 2–3 minutes until the sauce thickens.
Combine Everything: Return the cooked chicken to the skillet. Add pineapple chunks and diced red bell pepper. Stir everything together so the chicken and vegetables are coated in the sauce. Fold in the cooked rice and stir gently to heat through and combine all ingredients evenly.
Finish & Serve: Remove from heat and sprinkle with chopped green onions and optional toppings such as sesame seeds or crushed red pepper flakes. Serve hot and enjoy the vibrant flavors of this sweet and savory pineapple chicken dish.

Notes

Avoid overcooking the chicken to keep it juicy and tender.
To add heat, include sriracha or red pepper flakes to the sauce.
Feel free to add more vegetables such as snap peas or shredded carrots for extra nutrition.
If using canned pineapple, ensure it is not in syrup but in natural juice.
Sauce consistency can be adjusted by modifying cornstarch slurry quantity or adding pineapple juice.
Using day-old rice or cooled fresh rice helps prevent clumping.
Chicken thighs can substitute chicken breast for juicier results.
Leftovers store well in the refrigerator and taste great reheated.
If pineapple is not preferred, mango can be used as a substitute or omit fruit entirely.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Asian Fusion

Keywords: pineapple chicken, chicken and rice, sweet and savory chicken, quick dinner recipe, one-pan meal, pineapple recipe, Asian chicken recipe