Description
This Pineapple Chicken and Rice is a sweet and savory tropical-inspired dish featuring tender chicken, juicy pineapple, crisp bell peppers, and a flavorful sauce, all served over fluffy rice. Easy to make in 30 minutes, it’s perfect for weeknights, meal prep, or feeding a crowd.
Ingredients
- 1½ lbs boneless, skinless chicken breasts or thighs, cut into chunks
- Salt and pepper, to taste
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1–2 bell peppers, chopped
- 1 cup pineapple chunks (fresh or canned, drained if using canned)
- ¼ cup soy sauce (or coconut aminos for gluten-free/low-sodium)
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tsp cornstarch (mixed with 1 tbsp water)
- 3 cups cooked white or brown rice
- Optional garnish: green onions, sesame seeds, red pepper flakes
Instructions
- Season chicken with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat. Cook chicken until browned and cooked through. Remove and set aside.
- In the same skillet, sauté garlic and bell peppers for 2–3 minutes until just tender.
- Add pineapple chunks and cook for 1–2 minutes to release their juices.
- In a small bowl, whisk together soy sauce, honey, vinegar, and cornstarch slurry.
- Pour sauce into the skillet and bring to a simmer. Stir until thickened.
- Return chicken to the pan and toss to coat evenly in the sauce.
- Serve over rice and garnish with green onions, sesame seeds, or chili flakes if desired.
Notes
- Add vegetables like snap peas, broccoli, or shredded carrots for more color and nutrition.
- For heat, mix in sriracha or red pepper flakes to the sauce.
- Use tamari or gluten-free soy sauce to make it gluten-free.
- Bake version: Combine all ingredients in a dish and bake at 375°F for 25–30 minutes.
