Pineapple chicken and rice is one of those magical dishes that strikes the perfect balance between sweet and savory. This recipe, brimming with tropical flavors, is not just a meal; it’s a quick escape to a sunny beachside. Whether you’re hosting a family dinner, enjoying a cozy weeknight meal, or hungry for something delicious that doesn’t take hours to prepare, this dish shines with its effortless charm.

Why you’ll love this dish

Why should you try pineapple chicken and rice? For starters, it’s incredibly easy to whip up, even on the busiest of evenings. With ingredients that are often staples in many households, this recipe is a budget-friendly option without compromising on flavor. Plus, it’s a crowd-pleaser, making it perfect for families, kids, or anyone who appreciates a delightful twist on classic flavors.

As one satisfied cook said:

"This dish has become a family favorite! It’s super easy to make, and the flavors are out of this world. It’s my go-to for weeknights!"

Preparing Pineapple Chicken and Rice: Sweet, Savory, Effortlessly Easy

Now, let’s delve into how this delicious dish comes together. The cooking process is streamlined, making it approachable for cooks of any skill level. You’ll marinate and sauté the chicken, then combine it with pineapple, bell peppers, and a savory sauce that ties everything together beautifully. And don’t worry; I’ll guide you every step of the way!

What you’ll need

To create this delightful dish, gather the following ingredients:

1 lb Chicken Breast (You can opt for chicken thighs for a juicier bite.)
2 tbsp Olive or Sesame Oil (Perfect for sautéing.)
2 cloves Garlic (Minced; garlic powder works if you’re short on fresh.)
1/2 cup Soy Sauce (Low sodium soy sauce is a healthier choice.)
1/3 cup Pineapple Juice (Canned juice is convenient and works well.)
2 tbsp Honey or Brown Sugar (Maple syrup can be a fun alternative.)
1 tbsp Rice Vinegar or Apple Cider Vinegar (White vinegar can be a backup in a pinch.)
1 tsp Cornstarch (Mix with 1 tbsp of water to prevent lumps.)
1 tbsp Water
1.5 cups Cooked Rice (Choose white, brown, or jasmine rice based on your preference.)
1 cup Pineapple Chunks (Fresh or drained canned works beautifully.)
1/2 whole Red Bell Pepper (Diced; swap for other colors or snap peas.)
1/4 cup Green Onions (Chopped; chives are a good substitute.)
Sesame seeds (Great for garnishing—customize to your taste.)
Crushed red pepper (Optional for a spicy kick.)

Directions to follow

Here’s how to bring your pineapple chicken and rice to life:

Marinate the Chicken: In a bowl, combine the chicken and 1/4 cup of soy sauce, then let it marinate for about 10 minutes.
Sauté Aromatics: Heat the olive or sesame oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant.
Cook the Chicken: Add the marinated chicken to the skillet. Cook until browned and cooked through, about 5-7 minutes.
Prepare the Sauce: In a separate bowl, whisk together the remaining soy sauce, pineapple juice, honey (or brown sugar), vinegar, cornstarch, and water until smooth.
Combine Ingredients: Pour the sauce over the chicken in the skillet. Stir in pineapple chunks and diced bell pepper, simmering for 3-5 minutes until everything is well-coated and heated through.
Serve Over Rice: Serve the chicken mixture over a bed of cooked rice, garnishing with green onions, sesame seeds, and crushed red pepper if desired.

Best ways to enjoy it

Pineapple chicken and rice can be served in a variety of ways. For an authentic Hawaiian feel, pair it with a side of steamed vegetables or a fresh green salad. Alternatively, add a sprinkle of fresh cilantro for an extra burst of flavor. If you’re feeling adventurous, serve it inside a hollowed-out pineapple for a stunning presentation that’s sure to impress!

Storage and reheating tips

To keep your leftovers fresh, store pineapple chicken and rice in an airtight container in the refrigerator for up to three days. If you want to keep it even longer, you can freeze it for up to two months. Just let it cool completely before transferring it to a freezer-safe container. When reheating, add a splash of water or extra pineapple juice to prevent dryness.

Helpful cooking tips

Choosing Chicken: Using chicken thighs will not only make the dish juicier but also add a richer flavor. If you’re prepping meals ahead of time, consider cooking extra rice to pair with different proteins throughout the week!
For an Extra Flavor Boost: Allowing the chicken to marinate for longer than 10 minutes can deepen the flavor.
Shortcut: For a quick weeknight dinner, use pre-cooked rotisserie chicken!

Creative twists

Don’t hesitate to switch things up! For a spicy kick, add diced jalapeños along with the bell peppers. You can also incorporate other veggies like carrots or snap peas depending on what you have on hand. If you’re following a gluten-free diet, simply substitute soy sauce with tamari.

Your questions answered

Can I use other meats instead of chicken?
Absolutely! This recipe works well with shrimp, pork, or even tofu for a plant-based version.
How long does it take to prepare?
The active cooking time is about 20 minutes, making it a speedy option for weeknight dinners.
Is it safe to freeze and reheat leftovers?
Yes, just ensure it’s refrigerated within two hours of cooking and reheat it thoroughly before consuming.

Now you’re set to create a flavorful and satisfying dish that combines the sweetness of pineapple with tender chicken and fluffy rice. Enjoy this easy-to-make delight, and remember — cooking is all about experimenting and having fun!

Pineapple Chicken and Rice

A delightful dish that balances sweet and savory flavors, perfect for quick weeknight meals or family dinners.

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Prep Time 10

Cook Time 20

Total Time 30

Course Dinner, Main Course

Cuisine Asian, Hawaiian

Servings 4 servings

Calories 400 kcal

Ingredients

Main Ingredients

1 lb Chicken Breast You can opt for chicken thighs for a juicier bite.
2 tbsp Olive or Sesame Oil Perfect for sautéing.
2 cloves Garlic, minced Garlic powder works if you’re short on fresh.
1/2 cup Soy Sauce Low sodium soy sauce is a healthier choice.
1/3 cup Pineapple Juice Canned juice is convenient and works well.
2 tbsp Honey or Brown Sugar Maple syrup can be a fun alternative.
1 tbsp Rice Vinegar or Apple Cider Vinegar White vinegar can be a backup in a pinch.
1 tsp Cornstarch Mix with 1 tbsp of water to prevent lumps.
1 tbsp Water
1.5 cups Cooked Rice Choose white, brown, or jasmine rice based on your preference.
1 cup Pineapple Chunks Fresh or drained canned works beautifully.
1/2 whole Red Bell Pepper, diced Swap for other colors or snap peas.
1/4 cup Green Onions, chopped Chives are a good substitute.
Sesame seeds Great for garnishing—customize to your taste.
Crushed red pepper Optional for a spicy kick.

Instructions

Preparation

In a bowl, combine the chicken and 1/4 cup of soy sauce, then let it marinate for about 10 minutes.
Heat the olive or sesame oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant.
Add the marinated chicken to the skillet. Cook until browned and cooked through, about 5-7 minutes.
In a separate bowl, whisk together the remaining soy sauce, pineapple juice, honey (or brown sugar), vinegar, cornstarch, and water until smooth.
Pour the sauce over the chicken in the skillet. Stir in pineapple chunks and diced bell pepper, simmering for 3-5 minutes until everything is well-coated and heated through.
Serve the chicken mixture over a bed of cooked rice, garnishing with green onions, sesame seeds, and crushed red pepper if desired.