Pineapple Chicken and Rice
This Pineapple Chicken and Rice recipe delivers a delightful combination of sweet and savory flavors. Tender chicken, juicy pineapple, and perfectly cooked rice are coated in a tangy sauce, making it an easy and satisfying meal for any weeknight.
Equipment
- Cutting board
- Knife
- Measuring cups
- Measuring spoons
- Medium bowl
- Large Skillet or Wok
- Whisk
- Spatula
- serving bowl
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp garlic powder
- ½ tsp ginger powder
- 1 cup pineapple juice
- ½ cup soy sauce
- ¼ cup brown sugar
- 2 tbsp cornstarch
- 1 tbsp rice vinegar
- 1 tbsp ketchup
- 1 clove garlic, minced
- ½ inch ginger, grated
- 1 red bell pepper, cored and chopped
- 1 green bell pepper, cored and chopped
- ½ cup chopped onion
- 2 cups cooked rice white or brown
- Chopped green onions, for garnish
- Sesame seeds, for garnish
- Red pepper flakes, for garnish
Instructions
- In a medium bowl, toss the chicken cubes with olive oil, salt, pepper, garlic powder, and ginger powder. Make sure the chicken is evenly coated.
- Heat a large skillet or wok over medium-high heat.
- Add the seasoned chicken and cook for about 5-7 minutes, or until it's cooked through and lightly browned. Don’t overcrowd the pan; work in batches if necessary.
- Remove the chicken from the skillet and set aside.
- In the same skillet, combine the pineapple juice, soy sauce, brown sugar, cornstarch, rice vinegar, ketchup, minced garlic, and grated ginger. Whisk everything together until the cornstarch is fully dissolved.
- Bring the sauce to a simmer over medium heat, stirring constantly. Cook for about 3-5 minutes, or until the sauce has thickened.
- Add the chopped bell peppers and onion to the skillet with the sauce. Cook for about 3-5 minutes, or until the vegetables are tender-crisp.
- Stir in the drained pineapple chunks and the cooked chicken. Toss everything together to ensure the chicken, vegetables, and pineapple are evenly coated in the sauce.
- Heat through for another 2-3 minutes.
- Serve the Pineapple Chicken and Rice over a bed of cooked rice.
- Garnish with chopped green onions, sesame seeds, and red pepper flakes (if using).
- Enjoy!
Notes
For extra flavor, marinate the chicken in a portion of the sauce for at least 30 minutes before cooking. Jasmine or brown rice are excellent choices. Adjust spices to your preference by adding red pepper flakes for heat or reducing soy sauce for a milder flavor. Feel free to experiment with different vegetables like carrots, broccoli, or snap peas. If the sauce isn't thickening enough, add a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water.