Hawaiian Honey Garlic Pineapple Chicken and Rice
This one-pan meal features tender, seared chicken and juicy pineapple chunks coated in a sticky, savory-sweet honey garlic glaze. Ready in just 30 minutes, it's a high-protein, tropical-inspired dinner served over fluffy rice that's perfect for any weeknight.
Equipment
- Large Skillet or Wok
- Medium bowl
- Small bowl
- Cutting board
- Chef's knife
- Whisk
- Spatula or wooden spoon
- Plate
- Measuring cups and spoons
- Pot or Rice Cooker (for rice)
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons cornstarch
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon avocado oil or other high-smoke-point oil
- 2 cups fresh pineapple chunks
- 4 cloves garlic, minced
- ⅓ cup low-sodium soy sauce
- ¼ cup honey
- ¼ cup pineapple juice
- 1 tablespoon rice vinegar
- 4 cups cooked rice, for serving
- 2 green onions, thinly sliced, for garnish
- 1 tablespoon toasted sesame seeds, for garnish
Instructions
- Pat the chicken thighs dry and cut into 1-inch pieces. In a medium bowl, toss the chicken with salt, pepper, and cornstarch until evenly coated.
- Heat the avocado oil in a large skillet over medium-high heat. Once shimmering, add the chicken in a single layer, working in batches if necessary to avoid overcrowding. Cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken and set aside on a plate.
- In the same skillet, add the fresh pineapple chunks. Cook for 2-3 minutes, stirring occasionally, until they begin to caramelize. Push the pineapple to one side of the skillet.
- Add the minced garlic to the empty side of the skillet and sauté for 30 seconds until fragrant, being careful not to burn it.
- In a small bowl, whisk together the low-sodium soy sauce, honey, pineapple juice, and rice vinegar. Pour the sauce mixture into the skillet with the pineapple and garlic.
- Bring the sauce to a simmer and let it bubble gently for 2-3 minutes, stirring, until it thickens enough to coat the back of a spoon.
- Return the cooked chicken to the skillet. Toss everything together to coat the chicken and pineapple in the glaze. Cook for another 1-2 minutes to warm the chicken through.
- Serve immediately over a bed of fluffy rice. Garnish with sliced green onions and toasted sesame seeds.
Notes
Variations & Tips:
- For extra flavor, add 1 teaspoon of grated fresh ginger with the garlic.
- For a touch of heat, add a pinch of red pepper flakes to the sauce as it simmers.
- Chicken breasts can be used instead of thighs; be careful not to overcook them.
- For a gluten-free option, substitute soy sauce with tamari or coconut aminos.
- Maple syrup can be used in place of honey for a different flavor profile.
- Canned pineapple chunks (in juice, not syrup) can be used; reserve the juice for the sauce.
- To avoid steaming the chicken, do not overcrowd the pan while searing; cook in batches if needed.
- For extra flavor, add 1 teaspoon of grated fresh ginger with the garlic.
- For a touch of heat, add a pinch of red pepper flakes to the sauce as it simmers.
- Chicken breasts can be used instead of thighs; be careful not to overcook them.
- For a gluten-free option, substitute soy sauce with tamari or coconut aminos.
- Maple syrup can be used in place of honey for a different flavor profile.
- Canned pineapple chunks (in juice, not syrup) can be used; reserve the juice for the sauce.
- To avoid steaming the chicken, do not overcrowd the pan while searing; cook in batches if needed.