Pineapple Chicken and Rice (Printable)
Sweet-savory chicken with pineapple, colorful veggies and jasmine rice—tropical weeknight meal in about 40 minutes.
# What You’ll Need:
→ Chicken
01 - 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
→ Fruits and Vegetables
02 - 1 cup fresh pineapple, diced (canned in juice, drained, may be substituted)
03 - 1 red bell pepper, chopped
04 - 1 cup sugar snap peas, trimmed
05 - 3 green onions, sliced
06 - 2 cloves garlic, minced
07 - 1-inch piece fresh ginger, grated
→ Rice
08 - 2 cups cooked jasmine or basmati rice (day-old preferred)
→ Sauce
09 - 1/4 cup soy sauce (tamari for gluten-free)
10 - 2 tablespoons pineapple juice
11 - 1 tablespoon rice vinegar
12 - 1 tablespoon honey or brown sugar
13 - 1 teaspoon sesame oil
14 - 1 teaspoon cornstarch
→ Cooking Oils and Seasonings
15 - 2 tablespoons vegetable oil
16 - Salt and black pepper, to taste
# Directions:
01 - In a small bowl, whisk together the soy sauce, pineapple juice, rice vinegar, honey, sesame oil, and cornstarch until smooth. Set aside.
02 - Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Season the chicken pieces with salt and pepper, then add to the pan. Cook until golden brown and cooked through, about 5 to 6 minutes. Transfer to a plate and set aside.
03 - Add the remaining tablespoon of oil to the same pan. Sauté the garlic and ginger for 30 seconds until fragrant. Add the bell pepper and sugar snap peas, and stir-fry for 3 to 4 minutes until crisp-tender.
04 - Return the cooked chicken to the pan with the vegetables. Add the diced pineapple and green onions, tossing to incorporate.
05 - Pour the prepared sauce over the chicken and vegetables. Toss everything to coat evenly and simmer for 2 to 3 minutes, stirring gently until the sauce thickens and glossy.
06 - Add the cooked rice to the pan and toss gently to combine with the sauce and other ingredients. Heat through for about 2 minutes.
07 - Serve hot, garnished with additional sliced green onions or sesame seeds if desired.
# Expert Advice:
01 -
- The pineapple caramelizes slightly in the pan, creating little bursts of jammy sweetness that balance the salty soy sauce perfectly.
- Everything cooks in one skillet, which means you get maximum flavor and minimal dishwashing on a busy night.
02 -
- If you add the rice before the sauce thickens, the grains will absorb too much liquid and turn mushy instead of staying separate and chewy.
- Crowding the chicken in the pan causes it to steam rather than sear, so cook in two batches if your skillet is on the smaller side.
03 -
- Let the chicken sit undisturbed in the hot pan for a full minute before stirring, because that golden caramelization is where half the flavor lives.
- Grate the ginger directly over the pan so none of the precious juices are lost on your cutting board.