Pineapple Chicken and Rice Recipe

Introduction

Pineapple Chicken and Rice is a vibrant, flavorful dish that combines tender chicken with sweet pineapple and fragrant jasmine rice. This easy-to-make recipe offers a perfect balance of sweet, savory, and tangy flavors, making it a satisfying meal for any night of the week.

Ingredients

• 2 cups jasmine rice
• 1 tablespoon vegetable oil
• 1 pound boneless, skinless chicken breasts, diced
• 1 cup fresh pineapple chunks (or canned, drained)
• 1 small red bell pepper, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/4 cup soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1/2 teaspoon crushed red pepper flakes (optional)
• 2 green onions, sliced
• Salt and pepper to taste

Instructions

1. Step 1: Cook the jasmine rice according to package instructions; set aside.
2. Step 2: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add diced chicken and cook until browned and cooked through, about 6-8 minutes. Season with salt and pepper. Remove chicken from skillet and set aside.
3. Step 3: In the same skillet, add onion and garlic; sauté until fragrant and translucent, about 2-3 minutes.
4. Step 4: Add red bell pepper and pineapple chunks; cook for another 3-4 minutes until peppers are tender and pineapple is heated through.
5. Step 5: In a small bowl, whisk together soy sauce, honey, rice vinegar, and crushed red pepper flakes if using. Pour the sauce into the skillet and stir well to coat the vegetables and pineapple.
6. Step 6: Return the cooked chicken to the skillet and stir everything together, letting the sauce thicken slightly for 2-3 minutes.
7. Step 7: Serve the pineapple chicken mixture over the cooked jasmine rice. Garnish with sliced green onions.

Tips & Variations

• Use fresh pineapple for the best texture and flavor, but canned pineapple works well in a pinch—just be sure to drain it thoroughly.
• Add a handful of snap peas or broccoli for extra crunch and nutrition.
• Swap jasmine rice for brown rice or quinoa for a healthier alternative.
• Adjust the crushed red pepper flakes to control the level of heat according to your preference.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warm, adding a splash of water if the mixture seems dry. This dish is best enjoyed fresh but reheats well for a quick next-day meal.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen pineapple instead of fresh?

Yes, frozen pineapple can be used. Just thaw and drain any excess liquid before adding it to the dish to avoid excess moisture.

Is this recipe gluten-free?

This recipe can be made gluten-free by using tamari or a gluten-free soy sauce substitute instead of regular soy sauce.

Pineapple Chicken and Rice Recipe

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★★★★★

4.9 from 87 reviews

• Author: Gabriel
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Halal

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Description

Pineapple Chicken and Rice is a vibrant, sweet-savory dish featuring tender diced chicken, juicy pineapple chunks, and fragrant jasmine rice. This easy one-skillet meal blends tropical flavors with Asian-inspired seasonings like soy sauce, honey, and rice vinegar, creating a perfect balance of sweet, tangy, and umami tastes. Ideal for a quick weeknight dinner, this recipe offers a satisfying combination of textures and bright flavors that appeal to the whole family.

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Ingredients

Scale 1x2x3x

Rice

• 2 cups jasmine rice
• Salt, to taste (for cooking rice)

Main Ingredients

• 1 tablespoon vegetable oil
• 1 pound boneless, skinless chicken breasts, diced
• 1 cup fresh pineapple chunks (or canned, drained)
• 1 small red bell pepper, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 green onions, sliced (for garnish)

Sauce

• 1/4 cup soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1/2 teaspoon crushed red pepper flakes (optional)
• Salt and pepper, to taste

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Instructions

1. Cook Rice: Rinse the jasmine rice under cold water until the water runs clear. Cook according to package instructions, typically bringing it to a boil, then simmering covered for around 15 minutes until fluffy. Set aside and keep warm.
2. Cook Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add diced chicken, season with salt and pepper, and cook for 6-8 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
3. Sauté Aromatics: In the same skillet, add chopped onion and minced garlic. Sauté for 2-3 minutes or until fragrant and translucent, being careful not to burn the garlic.
4. Cook Vegetables and Pineapple: Add diced red bell pepper and pineapple chunks to the skillet. Cook for 3-4 minutes, stirring occasionally until the bell pepper softens and pineapple heats through.
5. Prepare Sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, and crushed red pepper flakes if using.
6. Combine and Simmer: Pour the sauce into the skillet, stirring to coat the vegetables and pineapple evenly. Return the cooked chicken to the skillet and mix well. Let it cook together for 2-3 minutes allowing the sauce to thicken slightly and flavors to meld.
7. Serve: Spoon the pineapple chicken mixture over the cooked jasmine rice. Garnish with sliced green onions before serving.

Notes

• Using fresh pineapple adds more brightness, but canned works fine if drained well.
• Adjust crushed red pepper flakes to control the heat level or omit if desired.
• Serve with steamed greens or a side salad for a complete meal.
• Leftovers keep well in the refrigerator for 2-3 days and reheat nicely in a skillet or microwave.
• For a gluten-free option, substitute soy sauce with tamari or coconut aminos.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Asian Fusion

Keywords: pineapple chicken, jasmine rice, sweet and savory chicken, Asian-inspired chicken, one skillet dinner, quick chicken recipe