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A delicious plate of Pineapple Chicken And Rice is shown as the featured image for a recipe article.

Easy Pineapple Chicken and Rice

This recipe offers a delightful balance of sweet and savory flavors, combining tender chicken, caramelized pineapple, and fluffy rice in a flavorful sauce. It's an easy-to-make dish perfect for a weeknight dinner, offering a restaurant-quality taste in the comfort of your home.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Asian-Inspired
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tsp ginger, grated
  • 1 clove garlic, minced
  • 1/2 tsp black pepper
  • 1 cup pineapple juice
  • 1/4 cup soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1 tbsp ketchup
  • 1 tbsp cornstarch
  • 1/2 tsp red pepper flakes optional
  • 1 tbsp olive oil
  • 1 cup pineapple chunks fresh or canned, drained
  • 1 bell pepper any color
  • 1/2 cup onion, chopped
  • 1.5 cups long-grain rice
  • 3 cups water
  • 1/2 tsp salt
  • Chopped green onions, for garnish
  • Sesame seeds, for garnish

Equipment

  • Large skillet or wok
  • Medium saucepan
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Fork

Method
 

  1. Prepare the Chicken: In a bowl, combine the chicken cubes with 1 tbsp soy sauce, 1 tbsp cornstarch, 1 tsp ginger, 1 clove garlic, and 1/2 tsp black pepper. Mix well and let it marinate for at least 15 minutes.
  2. Cook the Rice: Rinse the long-grain rice until the water runs clear. In a medium saucepan, combine the rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until all the water is absorbed and the rice is fluffy. Fluff with a fork and set aside.
  3. Make the Sauce: In a small bowl, whisk together the pineapple juice, 1/4 cup soy sauce, brown sugar, rice vinegar, ketchup, cornstarch, and red pepper flakes (if using). Set aside.
  4. Sear the Chicken: Heat olive oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  5. Sauté Vegetables and Pineapple: In the same skillet, add the pineapple chunks, bell pepper, and onion. Cook until the vegetables are tender-crisp and the pineapple is slightly caramelized, about 5 minutes.
  6. Combine and Simmer: Pour the sauce over the vegetables and pineapple in the skillet. Bring to a simmer and cook until the sauce has thickened, about 2-3 minutes.
  7. Add Chicken: Return the cooked chicken to the skillet and toss to coat with the sauce. Cook for another 1-2 minutes, until heated through.
  8. Serve: Serve the Pineapple Chicken over the cooked rice. Garnish with chopped green onions and sesame seeds.

Notes

For best results, use fresh pineapple. If using canned, drain well. Adjust the amount of red pepper flakes to your spice preference. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave or heat in a skillet until warmed through. You can substitute chicken thighs for chicken breasts for a richer flavor. Add other vegetables like carrots or snap peas for more nutrients.