There’s something undeniably comforting about a warm plate of Pineapple Chicken and Rice. It’s a dish that brings together the sweetness of tropical pineapple, the savory goodness of tender chicken, and the satisfying texture of perfectly cooked rice. Imagine sitting down to this vibrant, flavorful meal after a busy day—it feels like a mini-vacation for your taste buds.
For me, this dish holds a special place in my heart because it was one of the first recipes I perfected when I started cooking for my family. The way the pineapple juice caramelizes slightly in the pan and the burst of color from the bell peppers makes this meal as visually appealing as it is delicious. It’s a dish that screams joy, whether you’re enjoying it on a cold winter evening or during a summer barbecue.
Beyond its deliciousness, Pineapple Chicken and Rice also carries the charm of being a versatile crowd-pleaser. Whether you’re feeding picky eaters or experimenting with flavors in your kitchen, this recipe is a surefire winner. Let’s dive in and bring this tropical delight to life!
Why You’ll Love This Recipe
- Simple Ingredients: It uses pantry staples combined with fresh ingredients to deliver maximum flavor.
- Family-Friendly: Kids love the sweetness of the pineapple, and adults can’t resist the bold combination of flavors.
- One-Pan Wonder: Fewer dishes to clean, which means more time to enjoy your meal and relax afterward.
- Customizable: You can tweak it to your liking—swap out vegetables, adjust the spice level, or use quinoa instead of rice.
Ingredients You’ll Need
- Chicken: 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces.
- Pineapple: 1 cup fresh pineapple chunks or canned pineapple tidbits in juice (not syrup), drained.
- Rice: 1 cup uncooked long-grain white or jasmine rice.
- Garlic: 2 cloves, minced.
- Ginger: 1 tablespoon, freshly grated.
- Soy Sauce: 1/4 cup.
- Brown Sugar: 2 tablespoons.
- Rice Vinegar: 1 tablespoon.
- Bell Peppers: 1 cup, diced (use red, green, or a mix for vibrant colors).
- Onion: 1 small, diced.
- Green Onions: 2 tablespoons, thinly sliced for garnish.
- Sesame Seeds: 1 tablespoon, toasted for garnish.
- Olive Oil: 2 tablespoons, for cooking.
- Red Pepper Flakes: Optional, for a spicy kick.
How to Make Pineapple Chicken and Rice
Step-by-Step Instructions
1. Prep the Ingredients
Preparation is key for a smooth cooking process. Begin by cutting the chicken into 1-inch cubes for even cooking. If using fresh pineapple, remove the core and cut it into bite-sized chunks. Canned pineapple should be drained well (reserve the juice for the sauce). Dice the onions and bell peppers, mince the garlic, and grate the ginger. Rinse the rice under cold water until the water runs clear to remove excess starch, which ensures fluffier rice.
2. Cook the Chicken
In a large skillet or wok, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken pieces, seasoning them with a pinch of salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown on all sides. Remove the chicken from the skillet and set it aside.
Pro Tip: Avoid overcrowding the pan to ensure the chicken browns nicely. If needed, cook the chicken in batches.
3. Sauté Aromatics
Using the same skillet, add a bit more oil if needed. Toss in the diced onions and sauté for about 2-3 minutes until they soften and turn translucent. Add the minced garlic and grated ginger, stirring constantly to release their aromatic flavors. This step creates the flavor base for your sauce.
4. Make the Sauce
Pour in the soy sauce, brown sugar, rice vinegar, and 1/2 cup of the reserved pineapple juice. Stir everything together and let it simmer gently. In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Gradually whisk the slurry into the sauce, stirring until it thickens slightly. This step ensures a glossy, luscious sauce that coats every bite.
5. Bring It All Together
Return the chicken to the skillet, along with the pineapple chunks and diced bell peppers. Simmer for 5-7 minutes, allowing the chicken to finish cooking and the flavors to meld together beautifully. Taste and adjust the seasoning as needed—this is where you can add a pinch of red pepper flakes if you like a bit of heat.
6. Cook the Rice
While the chicken simmers, cook your rice according to the package instructions. Fluff it with a fork once done.
7. Serve and Garnish
Plate the rice first, then spoon the pineapple chicken mixture on top. Sprinkle with sliced green onions and toasted sesame seeds for an extra touch of flavor and texture.
Helpful Tips
- Fresh or Canned Pineapple: Both work well, but fresh pineapple provides a slightly tangier flavor.
- Vegetable Variations: Feel free to add other vegetables like snap peas, broccoli, or carrots for added nutrients and crunch.
- Batch Cooking: This dish stores well, making it ideal for meal prep.
Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
- Diet: Dairy-Free
Notes
- To make this gluten-free, substitute the soy sauce with tamari or coconut aminos.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutritional Information
(Per serving, based on approximate values):
- Calories: 350
- Protein: 25g
- Carbohydrates: 40g
- Fat: 10g
- Fiber: 2g
Frequently Asked Questions
Can I use frozen pineapple?
Yes, frozen pineapple works well. Let it thaw and drain any excess liquid before using.
Can I make this with brown rice?
Absolutely! Just note that brown rice may require a longer cooking time.
How can I make this spicier?
Add sliced jalapeños, a dash of hot sauce, or more red pepper flakes to taste.
Storage Instructions
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to loosen the sauce.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other savory-sweet favorites:
Conclusion
There you have it—Pineapple Chicken and Rice, a dish that’s as vibrant in flavor as it is in color. This recipe has everything: a balance of sweet and savory, a touch of tanginess, and the comforting satisfaction of a home-cooked meal. It’s a reminder that sometimes, the best meals come from simple ingredients brought together with love and care.
So, grab your skillet, and let’s turn your kitchen into a tropical paradise tonight!
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Pineapple Chicken and Rice
Description
There’s something undeniably comforting about a warm plate of Pineapple Chicken and Rice. It’s a dish that brings together the sweetness of tropical pineapple, the savory goodness of tender chicken, and the satisfying texture of perfectly cooked rice. Imagine sitting down to this vibrant, flavorful meal after a busy day—it feels like a mini-vacation for your taste buds.
For me, this dish holds a special place in my heart because it was one of the first recipes I perfected when I started cooking for my family. The way the pineapple juice caramelizes slightly in the pan and the burst of color from the bell peppers makes this meal as visually appealing as it is delicious. It’s a dish that screams joy, whether you’re enjoying it on a cold winter evening or during a summer barbecue.
Beyond its deliciousness, Pineapple Chicken and Rice also carries the charm of being a versatile crowd-pleaser. Whether you’re feeding picky eaters or experimenting with flavors in your kitchen, this recipe is a surefire winner. Let’s dive in and bring this tropical delight to life!
Ingredients
- Chicken: 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces.
- Pineapple: 1 cup fresh pineapple chunks or canned pineapple tidbits in juice (not syrup), drained.
- Rice: 1 cup uncooked long-grain white or jasmine rice.
- Garlic: 2 cloves, minced.
- Ginger: 1 tablespoon, freshly grated.
- Soy Sauce: 1/4 cup.
- Brown Sugar: 2 tablespoons.
- Rice Vinegar: 1 tablespoon.
- Bell Peppers: 1 cup, diced (use red, green, or a mix for vibrant colors).
- Onion: 1 small, diced.
- Green Onions: 2 tablespoons, thinly sliced for garnish.
- Sesame Seeds: 1 tablespoon, toasted for garnish.
- Olive Oil: 2 tablespoons, for cooking.
- Red Pepper Flakes: Optional, for a spicy kick.
Instructions
1. Prep the Ingredients
Preparation is key for a smooth cooking process. Begin by cutting the chicken into 1-inch cubes for even cooking. If using fresh pineapple, remove the core and cut it into bite-sized chunks. Canned pineapple should be drained well (reserve the juice for the sauce). Dice the onions and bell peppers, mince the garlic, and grate the ginger. Rinse the rice under cold water until the water runs clear to remove excess starch, which ensures fluffier rice.
2. Cook the Chicken
In a large skillet or wok, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken pieces, seasoning them with a pinch of salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown on all sides. Remove the chicken from the skillet and set it aside.
Pro Tip: Avoid overcrowding the pan to ensure the chicken browns nicely. If needed, cook the chicken in batches.
3. Sauté Aromatics
Using the same skillet, add a bit more oil if needed. Toss in the diced onions and sauté for about 2-3 minutes until they soften and turn translucent. Add the minced garlic and grated ginger, stirring constantly to release their aromatic flavors. This step creates the flavor base for your sauce.
4. Make the Sauce
Pour in the soy sauce, brown sugar, rice vinegar, and 1/2 cup of the reserved pineapple juice. Stir everything together and let it simmer gently. In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Gradually whisk the slurry into the sauce, stirring until it thickens slightly. This step ensures a glossy, luscious sauce that coats every bite.
5. Bring It All Together
Return the chicken to the skillet, along with the pineapple chunks and diced bell peppers. Simmer for 5-7 minutes, allowing the chicken to finish cooking and the flavors to meld together beautifully. Taste and adjust the seasoning as needed—this is where you can add a pinch of red pepper flakes if you like a bit of heat.
6. Cook the Rice
While the chicken simmers, cook your rice according to the package instructions. Fluff it with a fork once done.
7. Serve and Garnish
Plate the rice first, then spoon the pineapple chicken mixture on top. Sprinkle with sliced green onions and toasted sesame seeds for an extra touch of flavor and texture.
Notes
- To make this gluten-free, substitute the soy sauce with tamari or coconut aminos.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.