IRRESISTIBLE PINEAPPLE CHICKEN RICE

Craving a meal that transports you to a tropical paradise with every bite? Imagine tender chicken, juicy pineapple, and perfectly cooked rice all mingling together in a symphony of sweet and savory flavors. This Pineapple Chicken Rice recipe is your passport to a quick, easy, and absolutely irresistible dinner that the whole family will adore, I promise!

Ingredients

For the Chicken Marinade:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch
• 1 teaspoon ginger, grated
• 1 clove garlic, minced

For the Pineapple Chicken Rice:

• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 1 bell pepper (red, yellow, or orange), chopped
• 1 (20 ounce) can pineapple chunks, drained (reserve 1/4 cup juice)
• 1 cup uncooked long-grain rice, rinsed
• 1 1/2 cups chicken broth
• 1/4 cup reserved pineapple juice
• 1/4 cup chopped green onions, for garnish
• 2 tablespoons sesame seeds, for garnish (optional)
• Salt and pepper to taste

Let’s Get Cooking: Step-by-Step Instructions

Marinate the Chicken (At Least 30 Minutes):

1. In a medium bowl, whisk together the soy sauce, brown sugar, rice vinegar, cornstarch, ginger, and garlic.
2. Add the chicken cubes to the marinade and toss to coat evenly.
3. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight. The longer it marinates, the more flavorful it will be!

Sauté the Aromatics:

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chopped onion and bell pepper and cook until softened, about 5-7 minutes.

Cook the Chicken:

1. Add the marinated chicken to the skillet and cook until browned and cooked through, about 6-8 minutes. Make sure to stir occasionally to prevent sticking.

Build the Rice Dish:

1. Add the drained pineapple chunks and rinsed rice to the skillet. Stir to combine.
2. Pour in the chicken broth and reserved pineapple juice. Season with salt and pepper to taste.
3. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked and the liquid is absorbed. Avoid lifting the lid during this time to ensure even cooking.

Fluff and Garnish:

1. Remove the skillet from the heat and let it stand, covered, for 5 minutes.
2. Fluff the rice with a fork.
3. Garnish with chopped green onions and sesame seeds (if using).

My Secret Ingredient: Why Pineapple Juice Matters

Don’t underestimate the power of that reserved pineapple juice! Adding it to the rice mixture infuses the entire dish with a subtle sweetness and enhances the pineapple flavor. It’s the little things that make a big difference, right?

Troubleshooting Tips: Avoiding Common Pitfalls

Sometimes, even the simplest recipes can throw us a curveball. Here’s how to avoid some common Pineapple Chicken Rice mishaps:

• Rice is too sticky: Make sure you rinse the rice thoroughly before cooking to remove excess starch. Also, avoid stirring the rice too much during cooking, as this can release more starch and make it sticky.
• Chicken is dry: Don’t overcook the chicken! It should be cooked through but still juicy. The marinade helps keep it moist, so don’t skip that step.
• Not enough flavor: Taste and adjust the seasoning as needed. A little extra soy sauce or a pinch of red pepper flakes can really boost the flavor. Consider adding a touch of honey for extra sweetness, similar to what I sometimes do when making Brown Sugar Pineapple Chicken.
• Burned rice: Ensure the heat is on low and the skillet is properly covered during the simmering process. If you notice the rice starting to stick to the bottom, add a tablespoon or two of water or broth.

Variations to Make it Your Own

This recipe is a fantastic base, but feel free to get creative and customize it to your liking!

• Add more veggies: Toss in some broccoli florets, diced carrots, or snow peas for extra nutrients and texture.
• Spice it up: Add a pinch of red pepper flakes or a dash of sriracha to the marinade or the rice mixture for a spicy kick.
• Use different protein: Substitute the chicken with shrimp or tofu for a vegetarian option.
• Coconut Rice Twist: For an even more tropical flavor, substitute half of the chicken broth with coconut milk, similar to how Coconut Chicken And Rice is prepared.
• Grill it! Marinate the chicken as described above and grill it alongside pineapple skewers. Serve over rice for a summery twist, not entirely unlike the Pineapple Bbq Chicken recipe.

Serving Suggestions: Complete the Meal

Pineapple Chicken Rice is delicious on its own, but here are some ideas to round out your meal:

• Side Salad: A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the rice dish.
• Spring Rolls: Crispy spring rolls are always a crowd-pleaser and complement the Asian-inspired flavors.
• Edamame: Steamed edamame sprinkled with sea salt makes a healthy and satisfying snack.

Make-Ahead Tips and Storage Instructions

Want to get ahead of the game? Here’s how to prep and store your Pineapple Chicken Rice:

• Marinate in Advance: You can marinate the chicken overnight in the refrigerator. This will deepen the flavor and save you time on the day you plan to cook.
• Cooked Rice Storage: Leftover Pineapple Chicken Rice can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop until heated through. Add a splash of water or broth if the rice seems dry.
• Freezing: While cooked rice can be frozen, the texture may change slightly upon thawing. If you plan to freeze the dish, allow it to cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.

Why This Recipe is a Keeper

This Pineapple Chicken Rice recipe isn’t just about convenience; it’s about creating a delicious and satisfying meal that everyone will enjoy. The combination of sweet, savory, and slightly tangy flavors is simply irresistible. Plus, it’s a great way to use up leftover chicken or rice. And while you’re at it, maybe consider exploring recipes like Hawaiian Chicken Sheet Pan Bake or even Sweet Hawaiian Crockpot Chicken for some other delicious and easy ways to satisfy your cravings.

Final Thoughts: Enjoy Your Tropical Feast!

So there you have it – my go-to Pineapple Chicken Rice recipe. It’s a guaranteed winner for busy weeknights or casual weekend gatherings. I hope you love it as much as my family does! Happy cooking!

Irresistible Pineapple Chicken Rice

Alice Yowell

This Pineapple Chicken Rice recipe delivers a tropical explosion of flavors with tender chicken, juicy pineapple, and perfectly cooked rice. It’s a quick, easy, and satisfying dinner that’s sure to become a family favorite.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Main Course

Cuisine Asian

Servings 4

Calories 600 kcal

Equipment

• Medium bowl
• Whisk
• Large Skillet or Wok
• Measuring cups and spoons
• Spatula or spoon
• Fork
• Lid for skillet or wok
• Cutting board
• Knife

Ingredients

  

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• ¼ cup soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch
• 1 teaspoon ginger, grated
• 1 clove garlic, minced
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 1 bell pepper red, yellow, or orange
• 1 cup uncooked long-grain rice, rinsed
• 1 ½ cups chicken broth
• ¼ cup reserved pineapple juice
• ¼ cup chopped green onions, for garnish
• 2 tablespoons sesame seeds, for garnish optional
• Salt and pepper to taste

Instructions

 

• In a medium bowl, whisk together the soy sauce, brown sugar, rice vinegar, cornstarch, ginger, and garlic.
• Add the chicken cubes to the marinade and toss to coat evenly.
• Cover the bowl and refrigerate for at least 30 minutes, or up to overnight.
• Heat the vegetable oil in a large skillet or wok over medium-high heat.
• Add the chopped onion and bell pepper and cook until softened, about 5-7 minutes.
• Add the marinated chicken to the skillet and cook until browned and cooked through, about 6-8 minutes. Make sure to stir occasionally to prevent sticking.
• Add the drained pineapple chunks and rinsed rice to the skillet. Stir to combine.
• Pour in the chicken broth and reserved pineapple juice. Season with salt and pepper to taste.
• Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked and the liquid is absorbed. Avoid lifting the lid during this time to ensure even cooking.
• Remove the skillet from the heat and let it stand, covered, for 5 minutes.
• Fluff the rice with a fork.
• Garnish with chopped green onions and sesame seeds (if using).

Notes

For best results, marinate the chicken overnight. If the rice is too sticky, make sure to rinse it thoroughly before cooking. You can also add other vegetables like broccoli, carrots, or snow peas. For a spicier dish, add red pepper flakes or sriracha. Leftovers can be stored in the refrigerator for up to 3-4 days or frozen for up to 2 months. Substitute half of the chicken broth with coconut milk for Coconut Rice Twist.