Pineapple Chicken and Rice Clean Eating
This Pineapple Chicken and Rice recipe offers a delightful combination of sweet, savory, and tangy flavors, creating a tropical-inspired meal that's both comforting and exciting. It's a quick and easy dish perfect for weeknight dinners or meal prepping, featuring tender chicken in a luscious pineapple sauce served over fluffy rice.
Equipment
- Large Skillet or Wok
- Mixing Bowls
- Measuring cups and spoons
- Cutting board
- Knife
- Spatula or wooden spoon
Ingredients
- 1.5 pounds boneless, skinless chicken breast, cut into bite-sized pieces
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- ¼ cup low sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon cornstarch
- 2 cups fresh pineapple, cubed
- 2 tablespoons sesame oil
- 2 green onions, sliced
- 1 tablespoon sesame seeds optional
- Cooked rice, for serving
Instructions
- Cut the chicken breast into bite-sized pieces. In a bowl, toss the chicken with 1 tablespoon of cornstarch.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant.
- Add the soy sauce, rice vinegar, honey, and the remaining cornstarch. Stir well to combine.
- Bring the sauce to a simmer, stirring constantly until it thickens, about 2-3 minutes.
- Add the cubed pineapple to the sauce and cook for another 2-3 minutes, allowing the pineapple to soften slightly.
- Return the cooked chicken to the skillet with the pineapple sauce. Toss to coat the chicken evenly.
- Serve the Pineapple Chicken over cooked rice. Garnish with sliced green onions and sesame seeds, if desired.
Notes
For a spicier dish, add a pinch of red pepper flakes. You can substitute chicken thighs for chicken breast for a richer flavor. Canned pineapple can be used, but drain it well. Store leftovers in the refrigerator for up to 3 days.