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A delicious plate of Pineapple Chicken And Rice is featured in this recipe article.

Easy Pineapple Chicken and Rice

Avatar photoAmelia Chen-Morrison
This recipe brings together tender chicken pieces in a sweet and tangy pineapple sauce, served over fluffy rice. It's a quick, satisfying, and craveable dinner perfect for weeknights and family meals.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Main Course
Cuisine Asian-inspired
Servings 4
Calories 550 kcal

Equipment

  • Medium saucepan
  • Large Skillet or Wok
  • Medium bowl
  • Small bowl
  • Whisk
  • Measuring cups and spoons
  • Cutting board
  • Knife
  • Fork

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • ¼ cup soy sauce for chicken
  • ¼ cup pineapple juice for chicken
  • 2 tablespoons brown sugar, packed for chicken
  • 1 tablespoon rice vinegar for chicken
  • 2 cloves garlic, minced for chicken
  • 1 teaspoon ginger, grated for chicken
  • 2 tablespoons cornstarch for chicken
  • 1 tablespoon vegetable oil
  • 1 cup pineapple chunks, fresh or canned drained
  • 1 cup bell pepper, chopped mix of red and green
  • ½ cup onion, chopped
  • 2 tablespoons soy sauce for sauce
  • ½ cup pineapple juice for sauce
  • 2 tablespoons brown sugar, packed for sauce
  • 2 tablespoons ketchup
  • 1 tablespoon rice vinegar for sauce
  • 1 tablespoon cornstarch for sauce
  • 2 tablespoons water for sauce
  • 2 cups long-grain white rice
  • 4 cups water for rice
  • 1 teaspoon salt for rice
  • Sliced green onions for garnish, optional
  • Toasted sesame seeds for garnish, optional
  • Red pepper flakes for garnish, optional

Instructions
 

  • Rinse the rice under cold water until the water runs clear.
  • In a medium saucepan, combine the rice, water, and salt. Bring to a boil over high heat.
  • Once boiling, reduce heat to low, cover, and simmer for 18-20 minutes, or until all the water is absorbed and the rice is tender.
  • Remove from heat and let stand, covered, for 5-10 minutes. Fluff with a fork before serving.
  • In a medium bowl, whisk together the soy sauce, pineapple juice, brown sugar, rice vinegar, garlic, and ginger.
  • Add the chicken cubes to the marinade and toss to coat evenly.
  • Let the chicken marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
  • In a small bowl, whisk together the cornstarch and water until smooth (cornstarch slurry).
  • In a separate bowl, combine the soy sauce, pineapple juice, brown sugar, ketchup, and rice vinegar. Set aside.
  • Heat the vegetable oil in a large skillet or wok over medium-high heat.
  • Remove the chicken from the marinade (discard the marinade) and sprinkle with the 2 tablespoons of cornstarch, tossing to coat evenly.
  • Add the chicken to the hot skillet and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes.
  • Remove the chicken from the skillet and set aside.
  • Add the chopped bell pepper and onion to the skillet and cook, stirring occasionally, until softened, about 3-5 minutes.
  • Pour in the soy sauce mixture and bring to a simmer.
  • Add the pineapple chunks and cornstarch slurry to the skillet. Stir constantly until the sauce thickens, about 1-2 minutes.
  • Return the cooked chicken to the skillet with the pineapple sauce. Toss to coat evenly.
  • Serve the Pineapple Chicken And Rice over a bed of fluffy rice.
  • Garnish with sliced green onions, sesame seeds, and red pepper flakes (if desired).

Notes

For a spicier version, add red pepper flakes or sriracha. For a creamier sauce, stir in coconut milk at the end. Add other vegetables like broccoli or carrots. Chicken can be substituted with shrimp or tofu. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Make ahead: Marinate chicken up to 24 hours in advance. Pineapple sauce can be made a day in advance and stored in the refrigerator.