Pineapple Chicken and Rice

Why You’ll Love This Recipe

Pineapple Chicken and Rice is a delightful blend of sweet and savory flavors that come together in a vibrant, colorful dish. The juicy pineapple adds a refreshing tang, perfectly complementing the tender chicken and fluffy rice. This recipe is quick to prepare, making it an excellent choice for busy weeknights while still being impressive enough for casual gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Chicken breast or thighs, cut into bite-sized pieces
• Fresh pineapple chunks (or canned, drained)
• Cooked jasmine or long-grain white rice
• Soy sauce
• Honey or brown sugar
• Garlic, minced
• Ginger, minced
• Red bell pepper, diced
• Green onions, sliced
• Olive oil or sesame oil
• Cornstarch (optional, for thickening)
• Salt and pepper to taste

Directions

1. Heat oil in a large skillet over medium heat.
2. Add the chicken pieces, season with salt and pepper, and cook until browned and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add more oil if needed, then sauté garlic and ginger until fragrant.
4. Add the red bell pepper and cook until slightly tender.
5. Stir in the pineapple chunks and cook for an additional 2-3 minutes.
6. In a small bowl, whisk together soy sauce, honey (or brown sugar), and cornstarch with a bit of water to create a sauce.
7. Pour the sauce into the skillet, stirring well to coat the ingredients.
8. Return the chicken to the skillet, mixing everything thoroughly. Let it simmer for a few minutes until the sauce thickens.
9. Serve the pineapple chicken over cooked rice, garnished with sliced green onions.

Servings and Timing

• Servings: 4
• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes

Variations

• Spicy Kick: Add red pepper flakes or sriracha for heat.
• Vegetarian Option: Substitute chicken with tofu or tempeh.
• Extra Veggies: Include snap peas, carrots, or broccoli for added nutrition.
• Different Grains: Serve over quinoa or cauliflower rice for a lower-carb option.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheating: Reheat in a microwave-safe dish or in a skillet over medium heat until warmed through. Add a splash of water if needed to loosen the sauce.

FAQs

What type of chicken is best for this recipe?

Both chicken breast and thighs work well. Thighs offer more juiciness, while breasts are leaner.

Can I use canned pineapple instead of fresh?

Yes, canned pineapple (drained) works perfectly if fresh isn’t available.

How can I make the dish gluten-free?

Use tamari or a gluten-free soy sauce alternative.

Can I prepare this dish ahead of time?

Yes, you can cook the chicken and sauce ahead, then reheat and serve over fresh rice.

What other vegetables can I add?

Broccoli, snap peas, carrots, or baby corn are great additions.

Is this dish freezer-friendly?

Yes, freeze in an airtight container for up to 2 months. Thaw and reheat before serving.

How do I prevent the chicken from drying out?

Don’t overcook the chicken. Cook just until no longer pink inside and juicy.

Can I use brown rice instead of white rice?

Absolutely, brown rice adds a nutty flavor and more fiber.

What can I use instead of honey?

Brown sugar, maple syrup, or agave syrup are good substitutes.

How do I make the sauce thicker?

Add a bit more cornstarch mixed with water to the sauce while simmering.

Conclusion

Pineapple Chicken and Rice is a quick, flavorful, and versatile dish that’s perfect for any occasion. Its sweet and savory profile, coupled with the ease of preparation, makes it a family favorite. Whether you’re looking for a weeknight meal or a dish to impress guests, this recipe is sure to delight.

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