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Pineapple Chicken and Rice recipe card

Pineapple Chicken and Rice

One-pan pineapple chicken and rice with a sweet savory tropical sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 1 skillet
Course: Dinner
Cuisine: Tropical
Calories: 400
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 lb boneless skinless chicken breasts cut into bite size pieces
  • 2 tbsp olive oil or sesame oil
  • 2 cloves garlic minced
  • 1/2 cup low sodium soy sauce
  • 1/3 cup pineapple juice
  • 2 tbsp honey or packed brown sugar
  • 1 tbsp rice vinegar or apple cider vinegar
  • 1 tsp cornstarch
  • 1 tbsp water
  • 5 cups cooked rice white, brown, or jasmine
  • 1 cup pineapple chunks fresh or canned and drained
  • 1/2 red bell pepper diced
  • 1/4 cup green onions chopped
  • 1/4 tsp crushed red pepper flakes optional
  • 1 tbsp sesame seeds optional garnish

Method
 

  1. Heat the olive or sesame oil in a large skillet over medium heat.
  2. Add the chicken pieces in a single layer and cook, stirring occasionally, until browned and cooked through, 6 to 8 minutes. Transfer the chicken to a plate and set aside.
  3. Reduce the heat to medium low and add the minced garlic to the same skillet. Cook for 30 seconds, stirring, until fragrant.
  4. Pour in the soy sauce, pineapple juice, honey, and vinegar. Stir, scraping up any browned bits from the bottom of the skillet, and bring the mixture to a gentle simmer.
  5. In a small bowl, whisk together the cornstarch and water until smooth, then slowly pour the slurry into the simmering sauce while stirring constantly. Cook 1 to 2 minutes until the sauce thickens and turns glossy.
  6. Add the cooked rice, pineapple chunks, and diced red bell pepper to the skillet. Gently fold everything into the sauce, breaking up any clumps of rice, and cook for 2 to 3 minutes until the mixture is hot.
  7. Return the cooked chicken and any juices from the plate to the skillet. Toss to coat the chicken in the sauce and heat through for 1 to 2 minutes.
  8. Taste and season with crushed red pepper flakes if using, or a splash more soy sauce if desired.
  9. Remove from the heat and top with chopped green onions and sesame seeds if using. Serve hot.

Notes

- You can substitute boneless skinless chicken thighs for a juicier result; increase cook time by 2 to 3 minutes.
- Day old cooked rice works especially well because it stays fluffy and does not turn mushy.
- If the mixture seems too dry, stir in 1 to 2 tbsp extra pineapple juice or water at the end.
- Leftovers keep well in the refrigerator for up to 4 days in an airtight container.