Why Make This Recipe
Pineapple Chicken and Rice is a delightful dish that combines sweet and savory flavors in a simple and satisfying way. It is perfect for a quick weeknight dinner or any meal when you want something easy yet tasty. The juicy chicken and juicy pineapple come together with rice to create a comforting meal that everyone will love.
How to Make Pineapple Chicken and Rice
Ingredients:
- 1 lb Chicken Breast (Substitute with chicken thighs for a juicier option.)
- 2 tbsp Olive or Sesame Oil (Used for sautéing.)
- 2 cloves Garlic (Minced; use garlic powder if fresh is unavailable.)
- 1/2 cup Soy Sauce (Low sodium is a healthier alternative.)
- 1/3 cup Pineapple Juice (Use juice from canned pineapple for convenience.)
- 2 tbsp Honey or Brown Sugar (Consider using maple syrup as a substitute.)
- 1 tbsp Rice Vinegar or Apple Cider Vinegar (Can use white vinegar in a pinch.)
- 1 tsp Cornstarch (Mix with 1 tbsp of water to avoid lumps.)
- 1 tbsp Water
- 1.5 cups Cooked Rice (Use white, brown, or jasmine rice based on preference.)
- 1 cup Pineapple Chunks (Opt for fresh or drained canned chunks.)
- 1/2 whole Red Bell Pepper (Diced; substitute with other bell peppers or snap peas.)
- 1/4 cup Green Onions (Chopped; chives make a great substitute.)
- Sesame seeds (For serving; customize based on taste preferences.)
- Crushed red pepper (Optional for extra spice.)
Directions:
- Start by cutting the chicken into bite-sized pieces.
- Heat the oil in a large skillet over medium heat.
- Add the minced garlic and cook for a minute until fragrant.
- Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes.
- In a bowl, whisk together soy sauce, pineapple juice, honey or brown sugar, rice vinegar, cornstarch, and water.
- Pour the sauce over the cooked chicken and let it simmer for 2-3 minutes until it thickens.
- Stir in the pineapple chunks and bell pepper, cooking for another 2-3 minutes.
- Serve the chicken mixture over cooked rice.
- Top with chopped green onions, sesame seeds, and crushed red pepper if you want some heat.
How to Serve Pineapple Chicken and Rice
Serve Pineapple Chicken and Rice in bowls, ensuring each serving has a good mix of chicken, pineapple, and bell peppers on a bed of fluffy rice. You may also serve it with extra sesame seeds and green onions on top for garnish.
How to Store Pineapple Chicken and Rice
To store Pineapple Chicken and Rice, let it cool completely, then place it in an airtight container in the fridge. It will last for about 3-4 days. You can also freeze the dish in a safe container. It keeps well for about 2-3 months in the freezer.
Tips to Make Pineapple Chicken and Rice
- You can use leftover chicken or even shrimp instead of chicken for a different protein.
- Adjust the sweetness by varying the amount of honey or sugar used.
- For a bit of crunch, add some cashews or peanuts when serving.
Variation
You can easily adapt this recipe by using different proteins like shrimp, tofu, or beef. You may also add other vegetables like broccoli, snap peas, or carrots to customize it further for your taste.
FAQs
1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but it is best to thaw it thoroughly before cooking to ensure even cooking.
2. What type of rice should I use?
You can use any type of rice you prefer – white, brown, or jasmine rice all work well in this recipe.
3. Can I make this dish ahead of time?
Absolutely! You can prepare it ahead and reheat it when you’re ready to serve, making it a great option for meal prep.
Pineapple Chicken and Rice
Ingredients
Main Ingredients
- 1 lb Chicken Breast Substitute with chicken thighs for a juicier option.
- 2 tbsp Olive or Sesame Oil Used for sautéing.
- 2 cloves Garlic Minced; use garlic powder if fresh is unavailable.
- 1/2 cup Soy Sauce Low sodium is a healthier alternative.
- 1/3 cup Pineapple Juice Use juice from canned pineapple for convenience.
- 2 tbsp Honey or Brown Sugar Consider using maple syrup as a substitute.
- 1 tbsp Rice Vinegar or Apple Cider Vinegar Can use white vinegar in a pinch.
- 1 tsp Cornstarch Mix with 1 tbsp of water to avoid lumps.
- 1 tbsp Water
- 1.5 cups Cooked Rice Use white, brown, or jasmine rice based on preference.
- 1 cup Pineapple Chunks Opt for fresh or drained canned chunks.
- 1/2 whole Red Bell Pepper Diced; substitute with other bell peppers or snap peas.
- 1/4 cup Green Onions Chopped; chives make a great substitute.
- Sesame seeds For serving; customize based on taste preferences.
- Crushed red pepper Optional for extra spice.
Instructions
Preparation
- Start by cutting the chicken into bite-sized pieces.
- Heat the oil in a large skillet over medium heat.
- Add the minced garlic and cook for a minute until fragrant.
Cooking
- Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes.
- In a bowl, whisk together soy sauce, pineapple juice, honey or brown sugar, rice vinegar, cornstarch, and water.
- Pour the sauce over the cooked chicken and let it simmer for 2-3 minutes until it thickens.
- Stir in the pineapple chunks and bell pepper, cooking for another 2-3 minutes.
- Serve the chicken mixture over cooked rice.
- Top with chopped green onions, sesame seeds, and crushed red pepper if you want some heat.
