Save This pineapple chicken and rice brings together tender chicken, sweet-tart pineapple, and a savory honey-soy glaze for an easy weeknight dinner that tastes like sunshine any time of year. Whether you are looking to jazz up chicken and rice or use up pantry staples, this recipe hits the spot every time.
I started making this dish when my daughter asked for something tropical during a gray spring week. Now the whole family roots for pineapple chicken nights.
Ingredients
- Boneless chicken breasts: These cook up fast and stay juicy when cut to bite size. Try to select organic or free-range for the best texture
- Jasmine rice: Naturally fragrant, adding an aromatic base to soak up all the sauce
- Pineapple chunks: The heart of the dish brings natural sweetness and a little acidity. Fresh is great but well-drained canned is a reliable choice
- Pineapple juice: Intensifies the fruity glaze. Go for juice without added sugar
- Soy sauce: Adds deep salty flavor. Use low sodium if watching salt
- Honey: Rounds out the glaze with gentle sweetness. Local raw honey adds extra depth
- Rice vinegar: Brightens the sauce and keeps it balanced. Choose unseasoned for pure tang
- Cornstarch: The secret to thickening and giving the sauce that restaurant gloss
- Vegetable oil: Neutral flavor and helps achieve the perfect sear on chicken
- Bell pepper: Provides crunch and color. Pick one that feels heavy for its size
- Garlic: Delivers a subtle punch. Use fresh and mince just before cooking
- Ground ginger: Lends warmth in the background. Go for freshly opened spice for aroma
- Red pepper flakes: Optional but recommended for background heat
- Salt and black pepper: Brings out chicken flavor and balances the glaze
- Green onions: Adds freshness and color on top. Look for ones with crisp green tops
- Sesame seeds: Totally optional but they give a nutty finish. Toasted ones are best if you have them
Instructions
- Cook the Rice:
- Begin by preparing the jasmine rice according to the package directions. Fluff with a fork and cover to keep warm. The steam ensures each grain stays separate and welcoming to the sauce
- Make the Glaze:
- Whisk together the pineapple juice soy sauce honey rice vinegar cornstarch ground ginger and red pepper flakes in a small bowl. Stir until the cornstarch dissolves completely to avoid lumps in the final sauce
- Brown the Chicken:
- Warm the vegetable oil in a large skillet over medium-high heat. Add chicken pieces seasoning them generously. Sauté for 6 to 8 minutes turning occasionally until they are just cooked through and no longer pink in the center. Remove the chicken and set aside on a plate
- Sauté the Vegetables:
- In the same skillet add diced bell pepper and minced garlic. Cook for a good 2 to 3 minutes stirring often until the pepper softens slightly and garlic smells nutty but does not brown
- Bring it All Together:
- Return the cooked chicken to the skillet with the vegetables. Add pineapple chunks then pour the sauce mixture evenly over everything in the pan
- Simmer to Perfection:
- Continue stirring as the sauce heats up. Watch for it to bubble and thicken over about 3 to 4 minutes clinging to the chicken and veggies like a glossy glaze
- Serve and Garnish:
- Spoon the pineapple chicken over fluffy jasmine rice in bowls. Sprinkle with sliced green onions and sesame seeds if using to finish with crunch and a fresh pop of color
Save My favorite part is the hit of tangy pineapple in the midst of savory bites. Last summer my son insisted we serve this for his birthday picnic and everyone had seconds.
Storage Tips
Cool leftovers quickly and refrigerate in an airtight container. Pineapple chicken and rice reheats easily in the microwave with a dash of water to keep the rice soft. For longer keeping freeze cooled rice and chicken separately topping with a little extra sauce
Ingredient Substitutions
Use boneless chicken thighs if you prefer a richer flavor. Brown rice or even quinoa works well as a base if jasmine rice is not handy. Replace honey with maple syrup in a pinch for a different sweetness profile
Serving Suggestions
Try with steamed broccoli or snap peas for extra greens. Serve inside hollowed pineapple halves for a tropical party twist. A light cucumber salad on the side refreshes the meal beautifully
Save Enjoy making this easy pineapple chicken and rice recipe and make it part of your rotation for times when you crave something special but need it on the dinner table fast.
Recipe FAQ
- → What kind of rice is best for this dish?
Jasmine rice is recommended for its fragrant aroma and fluffy texture, complementing the sweet and savory flavors.
- → Can fresh pineapple be substituted for canned?
Yes, fresh pineapple can be used. Ensure it's cut into bite-sized chunks and drained well before adding.
- → How do you thicken the sauce?
Cornstarch mixed with the sauce ingredients thickens it as it simmers with the chicken and vegetables.
- → Are there alternative vegetables to bell pepper?
Broccoli, snap peas, or carrots can replace bell pepper for added crunch and color variation.
- → Is this dish spicy?
The flavor is mostly sweet and tangy. Add red pepper flakes for gentle heat or omit for a milder profile.