Pineapple Chicken and Rice
A delightful dish combining sweet and savory flavors, perfect for a quick weeknight dinner.
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.
Notes
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.