Pineapple Chicken and Rice
A quick and easy dish featuring tender chicken in a sticky, tangy-sweet sauce with bright pineapple chunks and fluffy rice, perfect for busy weeknight dinners and meal prep.
Ingredients
Main Ingredients
- 1 lb chicken breast, cut into bite-sized pieces Can substitute chicken thighs for juicier results
- 2 tbsp olive oil or sesame oil For sautéing
- 2 cloves garlic, minced Or 1 tsp garlic powder
- 1/2 cup soy sauce Low-sodium works well
- 1/3 cup pineapple juice Canned pineapple juice is convenient
- 2 tbsp honey or brown sugar Maple syrup is a natural swap
- 1 tbsp rice vinegar or apple cider vinegar White vinegar in a pinch
- 1 tsp cornstarch Mixed with 1 tbsp water for a slurry to avoid lumps
- 1 tbsp water For the slurry or to loosen sauce
- 1.5 cups cooked rice White, brown, or jasmine
- 1 cup pineapple chunks Fresh or drained canned
- 1/4 cup green onions, chopped Chives are fine
- to taste sesame seeds For serving
- to taste crushed red pepper Optional for heat
Instructions
Preparation
- Cut chicken into 1-inch pieces, mince garlic, dice the pepper, and drain pineapple if using canned.
- Mix soy sauce, pineapple juice, honey (or sugar), and vinegar in a bowl.
Cooking
- Heat oil in a large skillet over medium-high heat until shimmering.
- Add chicken in a single layer and sear until golden and no longer pink inside, about 4–6 minutes total depending on piece size. Remove chicken to a plate.
- In the same skillet, add a touch more oil if needed and sauté garlic for 30 seconds until fragrant.
- Add diced red pepper and pineapple chunks; sauté 2–3 minutes to warm and slightly caramelize.
- Pour the sauce mixture into the skillet and bring to a gentle simmer.
- Whisk together the cornstarch and water, then stir the slurry into the simmering sauce. Cook for 1–2 minutes until sauce thickens and becomes glossy.
- Return the cooked chicken to the pan and toss to coat in sauce. Taste and adjust: add more honey/sugar for sweetness, more vinegar for tang, or a pinch of crushed red pepper for heat.
- Fold in cooked rice and green onions. Heat through until the rice has absorbed some sauce and everything is evenly coated, about 1–2 minutes.
- Serve immediately topped with sesame seeds and extra green onions or crushed red pepper if desired.
Notes
Store leftovers in an airtight container within 2 hours of cooking. Keeps well for 3–4 days. Freeze in single portions for up to 3 months. Thaw overnight in the refrigerator before reheating.