Pineapple Chicken and Rice is a warm, bright dish that mixes sweet fruit and savory chicken with soft rice. It feels like a hug on a plate, but with a tropical twist. This recipe is easy, fast, and great for family meals or a small gathering. The sauce is sweet and tangy, the chicken stays juicy, and the rice soaks up all the flavor. It’s a real crowd-pleaser, and you will love how simple it is to make. Give it a try, and get ready to hear, “Can I have seconds?”
How to prepare Pineapple Chicken and Rice
Ingredients (serves 4):
- 1 lb (450 g) boneless, skinless chicken breasts, cut into bite size pieces
- 1 cup long grain rice, rinsed
- 1 can (8 oz) pineapple chunks, drained, reserve juice
- 1 small onion, chopped
- 1 bell pepper, chopped
- 2 garlic cloves, minced
- 2 tbsp soy sauce
- 2 tbsp brown sugar or honey
- 1 tbsp rice vinegar or white vinegar
- 1 cup chicken broth
- 2 tbsp oil for cooking
- Salt and pepper to taste
- Optional, chopped green onion or sesame seeds for garnish
Steps:
- Season the chicken with a little salt and pepper. Heat 1 tablespoon oil in a large pan over medium high heat. Add chicken and cook until brown and just cooked through, about 4 to 6 minutes. Remove chicken from the pan and set aside.
- In the same pan, add the other tablespoon of oil. Stir in the onion and bell pepper, cook until soft, about 3 minutes. Add the garlic and cook 30 seconds more.
- Stir in the rice and toast it for 1 minute with the vegetables. Add the chicken broth and the reserved pineapple juice, bring to a boil. Lower the heat, cover, and simmer until rice is tender, about 15 minutes.
- While rice cooks, in a small bowl mix soy sauce, brown sugar, and vinegar. Add pineapple chunks.
- When the rice is done, return the cooked chicken to the pan. Pour the sauce and pineapple over the rice and chicken. Stir gently to combine and warm through, 2 to 3 minutes. Taste and add salt or pepper if needed.
- Serve hot, garnish with green onion or sesame seeds if you like.
Why You’ll Love Pineapple Chicken and Rice
- It mixes sweet pineapple and savory chicken in a simple way.
- One pan or one pot options cut down on cleanup.
- The flavors are bright, family friendly, and kid approved.
- Rice soaks up the sauce, giving each bite good flavor.
- It works for weeknight dinners and casual meals with friends.
tips for success
- Rinse rice well to remove extra starch, it keeps rice fluffy.
- Use medium heat so the chicken stays juicy, do not overcook.
- Save a bit of the pineapple juice for the rice, it adds nice flavor.
- Taste the sauce before you add it, adjust sugar or soy sauce to your liking.
- If you like more sauce, add a little extra chicken broth or pineapple juice.
Serving Suggestions
- Serve with steamed greens, like broccoli or snap peas.
- Add a side salad for a fresh contrast.
- Top with chopped green onions or cilantro, for color and fresh taste.
- Pair with simple stir fried vegetables for a full plate.
FAQs
Q: Can I use brown rice instead of white rice?
A: Yes, you can. Use more liquid and cook longer, about 40 to 45 minutes, until tender.
Q: Can I make this with frozen pineapple?
A: Yes, frozen pineapple works fine. Thaw or add a little extra cooking time so it heats through.
Q: How do I store leftovers?
A: Cool and put in an airtight container, store in the fridge for up to 3 days. Reheat on the stove or in the microwave until hot.
Q: Can I use thighs instead of breasts?
A: Yes, boneless skinless thighs add more flavor and stay moist. Adjust cook time until fully cooked.
Q: Is this recipe gluten free?
A: It can be, use gluten free soy sauce or tamari to make it gluten free.
Conclusion
This Pineapple Chicken and Rice recipe is an easy, tasty way to bring sweet and savory flavors to your table. For a quick variation that uses coconut rice and a bright sauce, try this version from Half Baked Harvest, 30 Minute Pineapple Chicken with Coconut Rice – Half Baked Harvest. Enjoy cooking, and have fun sharing this simple meal with the people you love.
Pineapple Chicken and Rice
Ingredients
Method
- Season the chicken with a little salt and pepper.
- Heat 1 tablespoon oil in a large pan over medium high heat.
- Add chicken and cook until brown and just cooked through, about 4 to 6 minutes. Remove chicken from the pan and set aside.
- In the same pan, add the other tablespoon of oil. Stir in the onion and bell pepper, cook until soft, about 3 minutes.
- Add the garlic and cook 30 seconds more.
- Stir in the rice and toast it for 1 minute with the vegetables.
- Add the chicken broth and the reserved pineapple juice, bring to a boil.
- Lower the heat, cover, and simmer until rice is tender, about 15 minutes.
- While rice cooks, in a small bowl mix soy sauce, brown sugar, and vinegar. Add pineapple chunks.
- When the rice is done, return the cooked chicken to the pan.
- Pour the sauce and pineapple over the rice and chicken. Stir gently to combine and warm through, 2 to 3 minutes.
- Taste and add salt or pepper if needed.
- Serve hot, garnish with green onion or sesame seeds if you like.
