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Pineapple Chicken and Rice: Sweet, Savory, Effortlessly Easy

Pineapple Chicken and Rice

A quick and satisfying weeknight meal that combines sweet pineapple with savory soy-glazed chicken, served over tender rice.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Chicken Breast Substitute with chicken thighs for a juicier option.
  • 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
  • 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.
  • Sesame seeds For serving; customize based on taste preferences.
  • Crushed red pepper Optional for extra spice.

Method
 

Preparation and Cooking
  1. Cut chicken breasts into 1-inch pieces and pat dry.
  2. Mix soy sauce, pineapple juice, honey, and rice vinegar in a bowl.
  3. Heat oil in a large skillet over medium-high heat.
  4. Add chicken pieces and cook until browned and nearly cooked through, about 6–8 minutes.
  5. Push chicken to the side and add garlic and red bell pepper; sauté 1–2 minutes.
  6. Pour the soy-pineapple mixture into the skillet and bring to a simmer.
  7. Stir cornstarch into 1 tbsp of water until smooth, then add to the skillet to thicken the sauce.
  8. Add pineapple chunks and simmer 1–2 minutes until heated through.
  9. Taste and adjust with honey or additional vinegar as needed.
  10. Serve chicken and sauce over cooked rice and sprinkle with green onions, sesame seeds, and crushed red pepper.

Notes

Serve with simple sides like steamed broccoli or a light cucumber salad. Leftovers can be refrigerated for 3–4 days.