Irresistible Pineapple Chicken Rice
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.
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.