Description
This Sweet and Savory Pineapple Chicken and Rice recipe is a quick and colorful weeknight dinner made with tender chicken, bell peppers, and juicy pineapple chunks in a tangy-sweet sauce. Served over rice, it’s a tropical twist on stir-fry that’s perfect for meal prep or family dinners.
Ingredients
- 1½ lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 cups cooked white or jasmine rice
- 1½ cups pineapple chunks (fresh or canned, with juice reserved)
- 1 red or green bell pepper, sliced
- 1 small onion, chopped
- 2 garlic cloves, minced
- ¼ cup soy sauce (or tamari for gluten-free)
- ⅓ cup pineapple juice
- 2 tbsp brown sugar or honey
- 1 tbsp cornstarch
- 1–2 tbsp olive oil or sesame oil
- Salt and pepper, to taste
- Optional toppings: green onions, sesame seeds, red pepper flakes
Instructions
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Season chicken with salt and pepper.
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Heat oil in a large skillet over medium-high heat. Cook chicken until browned and cooked through. Remove from skillet and set aside.
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In the same skillet, sauté onion, garlic, and bell pepper until tender, about 3–4 minutes.
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Add pineapple chunks and cook another 2–3 minutes to caramelize slightly.
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In a small bowl, whisk together soy sauce, pineapple juice, brown sugar, and cornstarch until smooth.
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Pour sauce into the skillet and let simmer 2–3 minutes, until thickened.
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Return chicken to the skillet and stir to coat evenly in sauce.
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Serve over warm cooked rice and top with green onions or sesame seeds if desired.
Notes
- Add broccoli, snap peas, or other veggies for more texture.
- Substitute shrimp or tofu for chicken to switch up the protein.
- Coconut rice makes a great base for an extra tropical flavor.
- Add sriracha or chili flakes for a spicy twist.
- Use canned pineapple with juice for easy prep.
