Sweet and Savory Pineapple Chicken and Rice Recipe
This Sweet and Savory Pineapple Chicken and Rice is a one-pan meal bursting with tropical flavors. Juicy chicken, sweet pineapple, and colorful bell peppers come together with fragrant jasmine rice in a rich, umami-packed sauce. Perfect for a quick weeknight dinner or meal prep, this dish balances sweetness and savoriness beautifully, making it a family favorite.
Ingredients
- Main Ingredients:
- 2 boneless skinless chicken breasts (or thighs), cut into bite-sized pieces
- 1 cup uncooked jasmine rice
- 1 cup fresh pineapple chunks or canned, drained
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- ½ cup yellow onion chopped
- 3 cloves garlic minced
- 1 teaspoon fresh ginger grated
- For the Sauce:
- ¼ cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1 ½ cups chicken broth
- ½ teaspoon crushed red pepper flakes optional
- For Garnishing:
- 2 tablespoons sliced green onions
- 1 tablespoon sesame seeds
- Lime wedges for serving
Instructions
- Marinate the Chicken:
- In a bowl, mix 2 tablespoons of soy sauce, 1 teaspoon of grated ginger, and 1 minced garlic clove.
- Toss in the chicken pieces and coat well.
- Let it marinate for at least 15 minutes (up to 2 hours for deeper flavor).
- Cook the Chicken:
- Heat 1 tablespoon of oil in a large skillet over medium-high heat.
- Add the marinated chicken and cook for 4–5 minutes until browned. Remove and set aside.
- Sauté the Vegetables:
- In the same pan, add a bit more oil if needed.
- Sauté the onions, bell peppers, garlic, and pineapple chunks for 3–4 minutes until softened.
- Prepare the Sauce:
- In a small bowl, whisk together chicken broth, soy sauce, honey, rice vinegar, sesame oil, and cornstarch.
- Pour the sauce into the pan with the vegetables and stir well.
- Cook the Rice:
- Add uncooked jasmine rice to the pan, stirring to coat it in the sauce.
- Pour in 1 ½ cups of broth and bring to a gentle simmer.
- Cover and let cook on low heat for 15 minutes, until the rice absorbs the liquid.
- Combine and Serve:
- Add the chicken back into the pan, stir well, and let it cook for another 5 minutes.
- Garnish with green onions, sesame seeds, and a squeeze of lime juice.
- Serve hot and enjoy!
Notes
- Make It Spicy: Add extra crushed red pepper flakes or a drizzle of Sriracha.
- Storage: Store in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months.
- Reheating: Heat in a skillet over medium heat with a splash of broth or microwave in 30-second intervals.
- Protein Substitutes: Swap chicken for shrimp, tofu, or beef for variety.
Rice Alternatives: Use brown rice (longer cooking time), quinoa, or cauliflower rice for a low-carb version.