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A delicious bowl of Sweet Pineapple Chicken and Rice with bell peppers and a sweet glaze.

Sizzling Sweet Pineapple Chicken and Rice

Tender bites of chicken and sweet, caramelized pineapple are enveloped in a glossy, tangy sauce. This vibrant one-pan meal comes together quickly, with fluffy rice soaking up every drop of flavor for a perfect weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Asian-Inspired
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breast, cut into 1-inch cubes
  • 1 cup long-grain white rice, rinsed
  • 1/3 cup low-sodium soy sauce
  • 2 tablespoons packed brown sugar
  • 1 tablespoon rice vinegar
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 1 cup low-sodium chicken broth
  • 1 tablespoon vegetable or canola oil
  • 1 teaspoon sesame oil
  • Salt and freshly ground black pepper, to taste
  • 2 green onions, thinly sliced for garnish
  • 1 teaspoon toasted sesame seeds for garnish

Equipment

  • Large, deep skillet or Dutch oven with a lid
  • Medium bowl
  • Small bowl
  • Whisk
  • Knife
  • Cutting board
  • Measuring cups
  • Measuring spoons
  • Fine-mesh sieve (for rinsing rice)
  • Grater (for ginger)

Method
 

  1. In a medium bowl, whisk together the reserved pineapple juice from the can, soy sauce, brown sugar, rice vinegar, minced garlic, and grated ginger. In a separate small bowl, whisk the cornstarch with 2 tablespoons of cold water to create a slurry. Set both aside.
  2. Pat the chicken cubes dry and season generously with salt and pepper. Heat vegetable oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 2-3 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
  3. Reduce heat to medium. Add the drained pineapple chunks to the skillet and cook for 2-3 minutes, stirring occasionally, until they begin to caramelize and become fragrant.
  4. Pour the prepared sauce mixture into the skillet, scraping up any browned bits from the bottom. Bring to a simmer. Stir in the rinsed rice and the chicken broth.
  5. Return the seared chicken and any accumulated juices to the skillet. Bring the mixture back to a gentle simmer, then reduce the heat to low, cover tightly, and cook for 15-18 minutes, or until the rice is tender and has absorbed the liquid.
  6. Remove the lid. Re-whisk the cornstarch slurry and pour it into the skillet. Stir gently and simmer for 1-2 minutes, uncovered, until the sauce thickens and becomes glossy. Remove from heat and stir in the sesame oil.
  7. Serve immediately, garnished with sliced green onions and toasted sesame seeds.

Notes

Variations & Tips:
- For juicier chicken, substitute with boneless, skinless chicken thighs.
- For a gluten-free version, use tamari or coconut aminos instead of soy sauce.
- Add chopped red bell peppers or snow peas during the last 5-7 minutes of simmering for extra vegetables.
- For a touch of heat, add a pinch of red pepper flakes to the sauce.
- For extra crunch, top with toasted cashews or peanuts before serving.
- Brighten the final dish with a squeeze of fresh lime juice at the end.
- Pro Tip: Do not overcrowd the pan when searing the chicken to ensure a good brown crust. Rinsing the rice is crucial for a fluffy, non-gummy texture. Avoid lifting the lid while the rice simmers to keep the steam locked in.