Pineapple Chicken and Rice
Pineapple Chicken and Rice is the ultimate weeknight meal that combines tender chicken, juicy pineapple, and fluffy rice in a glossy sauce that perfectly balances sweet and savory flavors. This one-pan dish is not only quick to prepare but also customizable, allowing you to add your favorite vegetables. In just 35 minutes, you can create a delightful dinner that the whole family will love. With minimal cleanup and vibrant flavors, this recipe is perfect for busy evenings or when entertaining guests.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Frying
- Cuisine: Asian
Ingredients
Scale
- 1 lb chicken breast (diced)
- 2 tbsp olive or sesame oil
- 2 garlic cloves (minced)
- 1/2 cup soy sauce
- 1/3 cup pineapple juice
- 2 tbsp honey or brown sugar
- 1 tbsp rice or apple cider vinegar
- 1 tsp cornstarch + 1 tbsp water
- 1.5 cups cooked rice
- 1 cup pineapple chunks
- 1/2 red bell pepper (diced)
- 1/4 cup green onions (chopped)
Instructions
- Heat olive or sesame oil in a large skillet over medium heat. Add diced chicken and cook for about 5-7 minutes until fully cooked. Remove from skillet.
- In the same skillet, sauté minced garlic until fragrant (about 1 minute). Stir in soy sauce, pineapple juice, honey (or brown sugar), and vinegar.
- In a small bowl, mix cornstarch with water to create a slurry. Add it to the sauce in the skillet and cook for an additional 2-3 minutes until thickened.
- Return cooked chicken to the skillet along with pineapple chunks and diced red bell pepper; stir to combine.
- Gently fold in the cooked rice, ensuring not to break the grains.
- Heat through before serving garnished with chopped green onions.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 410
- Sugar: 14g
- Sodium: 820mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg