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Pineapple Chicken and Rice

A one-pan sweet and savory chicken dinner with tender chicken breast, juicy pineapple chunks, and fluffy rice all coated in a glossy honey soy sauce. Ready in 30 minutes with minimal cleanup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Asian, Tropical
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb chicken breast cut into bite-sized pieces, sub chicken thighs for juicier result
  • 2 tbsp olive oil or sesame oil sesame oil adds nutty depth
  • 2 cloves garlic minced
  • 1/2 cup soy sauce low sodium recommended
  • 1/3 cup pineapple juice from canned pineapple works great
  • 2 tbsp honey or brown sugar maple syrup works as substitute
  • 1 tbsp rice vinegar or apple cider vinegar white vinegar works in a pinch
  • 1 tsp cornstarch mixed with 1 tbsp water before adding
  • 1 tbsp water for cornstarch slurry
  • 1.5 cups cooked rice white, brown, or jasmine
  • 1 cup pineapple chunks fresh or drained canned
  • 1/2 red bell pepper diced
  • 1/4 cup green onions chopped, for garnish
  • sesame seeds optional topping
  • crushed red pepper flakes optional for heat

Equipment

  • Large skillet or pan
  • Wooden spoon or silicone spatula
  • Small mixing bowl for cornstarch slurry
  • Knife and cutting board

Method
 

  1. Heat olive or sesame oil in a large pan over medium heat. Add chicken pieces and cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through. Set aside on a clean plate.
  2. In the same pan, add minced garlic and saute for about 30 seconds until fragrant. Do not let it burn.
  3. Pour in soy sauce, pineapple juice, honey, and vinegar. Stir well and bring to a gentle simmer over medium heat.
  4. Stir in the cornstarch and water mixture. Cook for 2-3 minutes, stirring constantly, until the sauce turns glossy and slightly thickened.
  5. Return the cooked chicken to the pan along with pineapple chunks and diced red bell pepper. Stir to coat everything evenly in the sauce.
  6. Gently fold in the cooked rice and stir until warmed through and fully coated, about 2 minutes.
  7. Remove from heat. Garnish with green onions, sesame seeds, and crushed red pepper if using. Serve hot.

Notes

Mix cornstarch and water thoroughly before adding to pan to avoid lumps. Allow pre-cooked rice to cool slightly before folding in to prevent clumping. Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.