Pineapple Chicken and Rice
This Pineapple Chicken and Rice recipe is a quick, easy, and healthy weeknight dinner option that combines juicy chicken, sweet pineapple, and fluffy rice in a savory-sweet sauce. It's perfect for busy schedules and picky eaters, offering a flavorful explosion that's simple to make.
Equipment
- Medium bowl
- Large Skillet or Wok
- Medium saucepan
- Whisk
- Fork
- Measuring cups and spoons
- Knife
- Cutting board
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- ¼ tsp salt
- ½ cup reserved pineapple juice
- 1 cup long-grain rice
- 2 cups chicken broth
- ¼ cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp cornstarch
- 1 tbsp rice vinegar
- ½ tsp ground ginger
- ¼ tsp red pepper flakes optional
- 2 green onions, chopped for garnish
- 1 tbsp toasted sesame seeds for garnish
Instructions
- In a medium bowl, toss the chicken cubes with olive oil, garlic powder, onion powder, salt, and pepper until evenly coated.
- Heat a large skillet or wok over medium-high heat. Add the seasoned chicken and cook until browned on all sides and cooked through, about 6-8 minutes. Cook in batches if necessary.
- Remove the chicken from the skillet and set aside.
- In the same skillet, combine the reserved pineapple juice, soy sauce, brown sugar, cornstarch, rice vinegar, and ground ginger. Whisk everything together until the cornstarch is fully dissolved.
- Bring the mixture to a simmer over medium heat, stirring constantly. Cook until the sauce thickens slightly, about 2-3 minutes.
- Add the cooked chicken and pineapple chunks to the skillet with the sauce. Toss to coat everything evenly. Let it simmer for another 2-3 minutes.
- While the chicken and sauce are simmering, prepare the rice. In a medium saucepan, combine the rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked through and the liquid is absorbed.
- Fluff the cooked rice with a fork.
- Serve the Pineapple Chicken over a bed of rice.
- Garnish with chopped green onions and toasted sesame seeds.
Notes
For chicken that's not dry, sear it quickly and don't overcook it in the sauce. Marinating the chicken beforehand can help. For fluffy rice, use the right ratio of rice to liquid and don't disturb it while simmering. If the sauce is too thick, add more broth; if too thin, simmer longer. Adjust red pepper flakes to your liking. Leftovers can be stored in the refrigerator for 3-4 days and reheated in the microwave or skillet.