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Pineapple Chicken and Rice Recipe

★★★★★

4.5 from 110 reviews
  • Author: Ben
  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Description

This Pineapple Chicken and Rice recipe is a deliciously easy and vibrant dish perfect for family dinners. Tender chicken pieces are cooked with fresh pineapple, colorful bell peppers, and a savory-sweet sauce made from soy sauce, honey, and ginger. Served over fluffy white rice and garnished with green onions and sesame seeds, this meal brings a delightful balance of flavors and textures that will satisfy everyone at the table.

Ingredients

Scale

Chicken and Sauce

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced (or 1 teaspoon ground ginger)
  • 3 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon sesame oil (or vegetable oil)
  • 1 tablespoon cornstarch
  • 1/4 cup chicken broth (or water)
  • Salt and pepper to taste

Vegetables and Garnish

  • 1 cup fresh pineapple, diced (or canned pineapple, drained)
  • 1 bell pepper, diced (red or green)
  • 1 small onion, diced
  • Green onions, sliced (for garnish)
  • Sesame seeds (for garnish, optional)

Rice

  • 2 cups cooked white rice

Instructions

  1. Season Chicken: Season the bite-sized chicken pieces with salt and pepper to enhance their flavor.
  2. Heat Oil and Cook Chicken: In a large skillet or wok, heat the sesame oil over medium-high heat. Once hot, add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through, ensuring no pink remains.
  3. Set Chicken Aside: Remove the cooked chicken from the skillet and place it on a plate to rest while preparing the sauce and vegetables.
  4. Sauté Vegetables: In the same skillet, add a bit more oil if necessary. Add diced onion, bell pepper, and minced garlic. Sauté for 3-4 minutes until softened and fragrant.
  5. Add Ginger: Stir in the minced ginger and cook for an additional minute to release its aroma.
  6. Prepare Sauce: In a small bowl, whisk together soy sauce, honey, cornstarch, and chicken broth.
  7. Simmer Sauce with Veggies: Pour the sauce into the skillet with vegetables. Stir well and bring to a simmer, cooking for 2-3 minutes until the sauce thickens to desired consistency.
  8. Combine Chicken and Sauce: Return the cooked chicken to the skillet and stir to coat it evenly with the sauce.
  9. Add Pineapple: Gently fold in the diced pineapple and warm through for about 2 minutes, allowing the sweetness to balance the savory flavors.
  10. Adjust Seasoning: Taste and adjust seasoning as needed, adding more soy sauce for saltiness or honey for sweetness.
  11. Prepare Rice: If not already done, cook the white rice according to package instructions using a rice cooker or stovetop method. Fluff with a fork when ready.
  12. Serve: Place a generous scoop of rice on each plate, spoon the pineapple chicken mixture over the rice, ensuring each serving has plenty of sauce and pineapple.
  13. Garnish: Sprinkle sliced green onions and sesame seeds on top for flavor and color.
  14. Optional Sides and Serving Tips: Serve with steamed vegetables or a fresh salad. Additional soy sauce or hot sauce can be provided for extra seasoning or spice.
  15. Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in microwave or stovetop, adding splash of water or broth to maintain moisture.
  16. Customization: Customize by adding other vegetables like snap peas, carrots, or broccoli. For a spicier kick, add red pepper flakes.

Notes

  • Use fresh pineapple for the best flavor, but canned pineapple works well too; just be sure to drain it.
  • Adjust the soy sauce and honey to taste to balance saltiness and sweetness.
  • If you prefer a thicker sauce, increase cornstarch by 1/2 teaspoon.
  • Cook chicken thoroughly to ensure safety; no pink should remain inside.
  • Garnishing with sesame seeds adds a nice crunch and visual appeal but is optional.
  • Leftovers reheat well and can be enjoyed for up to 3 days refrigerated.
  • Vegetarian or vegan variations can be made by substituting chicken with tofu and using vegetable broth.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Asian

Keywords: Pineapple Chicken, Chicken and Rice, Asian Chicken Recipe, Easy Family Dinner, Sweet and Savory Chicken

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Find it online: https://kitchenwithben.com/pineapple-chicken-and-rice-recipe/