Description
Pineapple chicken and rice brings tropical flavors right to your dinner table, combining sweet and savory notes that make weeknight meals feel special. Tender chicken pieces nestled with juicy pineapple chunks over fluffy rice create a quick, satisfying meal that sparks smiles around the dinner table.
Ingredients
Scale
Main Proteins:
- 1.5 lbs boneless, skinless chicken breast or thighs, diced
Produce and Vegetables:
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
Sauce and Flavoring Ingredients:
- 1 cup canned pineapple chunks
- 0.25 cup pineapple juice
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 2 tablespoons vegetable oil or sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- Salt and pepper to taste
Side Ingredient:
- 3 cups cooked white or jasmine rice
Optional Garnishes:
- Chopped green onions
- Sesame seeds
- Red pepper flakes
Instructions
- Dice 1½ lbs chicken breasts into bite-sized pieces. Season generously with salt and pepper.
- Heat 2 tbsp vegetable oil in a large skillet over medium-high heat at 375°F. Cook chicken for 6-8 minutes until golden brown and fully cooked.
- Transfer chicken to a clean plate. Keep warm and set aside.
- In the same skillet, add chopped red and green bell peppers. Sauté for 3-4 minutes until they become tender-crisp.
- Measure 1 cup pineapple chunks and ¼ cup reserved pineapple juice. Add to the skillet with peppers.
- Combine 3 tbsp soy sauce, 2 tbsp brown sugar, 1 tbsp rice vinegar, 1 tsp minced garlic, and 1 tsp minced ginger in the pan.
- Return chicken to skillet and stir to coat with sauce. Simmer for 2 minutes over medium heat.
- Mix 1 tbsp cornstarch with 2 tbsp water to create a slurry. Pour into skillet and stir constantly.
- Cook sauce for 1-2 minutes until it thickens and coats the chicken evenly.
- Serve hot over 3 cups of warm rice. Sprinkle optional green onions, sesame seeds, or red pepper flakes on top.
Notes
- Swap chicken for tofu or tempeh to make this a vegetarian meal that’s packed with protein and flavor.
- Reserve some pineapple juice to adjust sauce consistency if it becomes too thick during cooking.
- Marinate chicken beforehand in a mix of reserved pineapple juice and soy sauce for deeper flavor and more tender meat.
- Toast rice in a bit of oil before adding liquid to enhance its nutty taste and prevent clumping.
- Prep Time: 10 minutes
- Cook Time: 12-16 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 460 kcal
- Sugar: 15 g
- Sodium: 750 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 90 mg