Pineapple Chicken and Rice
A delightful dish that blends sweetness with savory goodness, perfect for busy weeknights and casual gatherings.
Ingredients
Main Ingredients
- 1 lb Chicken Breast Substitute with chicken thighs for a juicier option.
- 1.5 cups Cooked Rice Use white, brown, or jasmine rice based on preference.
- 1 cup Pineapple Chunks Opt for fresh or drained canned chunks.
- 1/2 whole Red Bell Pepper Diced; substitute with other bell peppers or snap peas.
- 1/4 cup Green Onions Chopped; chives make a great substitute.
Sauce Ingredients
- 2 tbsp Olive or Sesame Oil Used for sautéing.
- 2 cloves Garlic Minced; use garlic powder if fresh is unavailable.
- 1/2 cup Soy Sauce Low sodium is a healthier alternative.
- 1/3 cup Pineapple Juice Use juice from canned pineapple for convenience.
- 2 tbsp Honey or Brown Sugar Consider using maple syrup as a substitute.
- 1 tbsp Rice Vinegar or Apple Cider Vinegar Can use white vinegar in a pinch.
- 1 tsp Cornstarch Mix with 1 tbsp of water to avoid lumps.
- 1 tbsp Water
Optional Garnishes
- Sesame seeds For serving; customize based on taste preferences.
- Crushed red pepper Optional for extra spice.
Instructions
Preparation
- In a large pan over medium heat, add olive or sesame oil. Once hot, toss in the chicken and cook until golden brown and cooked through, around 6-7 minutes.
- Stir in minced garlic and cook for an additional minute, allowing the flavors to meld.
Cooking
- In a small bowl, whisk together soy sauce, pineapple juice, honey (or brown sugar), vinegar, cornstarch, and water until smooth. Pour this mixture over the chicken and let it simmer for about 3-5 minutes, thickening the sauce.
- Stir in the cooked rice, pineapple chunks, diced bell pepper, and green onions. Mix thoroughly and cook for another 2-3 minutes until everything is heated through.
Garnishing
- Top with sesame seeds and crushed red pepper if desired. Serve warm and enjoy the delightful flavors!
Notes
For the best flavor, ensure the sauce is well-mixed and coats the chicken and rice thoroughly. Store leftovers in an airtight container for 3-4 days, or freeze for up to 2 months.