Print

Best Pineapple Chicken And Rice Recipe – Quick & Flavorful

Print Recipe

This Pineapple Chicken And Rice is a delightful blend of sweet, savory, and tangy flavors that will transport you to a tropical paradise. It’s an easy, satisfying dish perfect for weeknight dinners or impressing guests.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs (cut into 1-inch pieces)
  • 1 medium fresh pineapple (cored and cut into bite-sized chunks) or 1 can of pineapple chunks or tidbits packed in 100% juice (drained, juice reserved)
  • 2 cups Jasmine rice (cooked separately)
  • 1 red bell pepper (sliced into 1-inch pieces)
  • 1 yellow bell pepper (sliced into 1-inch pieces)
  • 1 yellow onion (sliced into 1-inch pieces)
  • 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
  • 1/4 cup brown sugar
  • 1 tablespoon fresh ginger (minced)
  • 2 cloves garlic (minced)
  • 2 tablespoons rice vinegar
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 2 tablespoons vegetable oil (or canola or grapeseed oil)
  • Freshly chopped green onions (for garnish)
  • Sesame seeds (for garnish)

Instructions

  1. Prepare the Rice: First things first, get your rice cooking according to package directions. I usually start this ahead of time so it's perfectly fluffy and ready to go when the main dish is done.
  2. Chop and Prep: While the rice is cooking, it's time for all our chopping. Cut your chicken into even 1-inch pieces. If using fresh pineapple, core and cube it. Slice your bell peppers and onion into roughly 1-inch pieces as well. Mince your garlic and ginger.
  3. Whisk the Sauce: In a medium bowl, whisk together the low-sodium soy sauce, pineapple juice, brown sugar, rice vinegar, minced ginger, and minced garlic. In a separate small bowl, combine the cornstarch with 2 tablespoons of cold water to create a slurry. Set both aside.
  4. Cook the Chicken: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Once shimmering, add the chicken pieces in a single layer. Cook for 3-5 minutes per side, or until browned and mostly cooked through. Remove the chicken from the pan and set it aside.
  5. Sauté the Vegetables: Add another tablespoon of oil to the same pan if needed. Add the sliced bell peppers and onion. Sauté for 3-5 minutes, until the vegetables start to soften but still retain a bit of crispness.
  6. Combine and Sauce: Return the cooked chicken to the pan with the vegetables. Pour the prepared sauce mixture over the chicken and vegetables. Bring the sauce to a gentle simmer.
  7. Thicken the Sauce: Stir the cornstarch slurry one more time, then slowly pour it into the simmering sauce while stirring constantly. Continue to stir for 1-2 minutes, until the sauce has thickened and becomes glossy.
  8. Add Pineapple: Gently stir in the pineapple chunks. Cook for just another minute or two, allowing the pineapple to warm through without becoming too soft.
  9. Serve It Up: Remove the pan from the heat. Ladle generous portions of the Pineapple Chicken And Rice over your fluffy, cooked rice. Garnish with fresh green onions and sesame seeds, if desired.

Nutrition

Keywords: Don't overcrowd the pan when cooking the chicken to ensure good browning. Adjust sweetness and tanginess to your preference by tasting the sauce before adding the cornstarch slurry. Both fresh and canned pineapple work well, but ensure canned is in juice, not syrup.

Find it online: https://homebitesia.com/best-pineapple-chicken-and-rice-recipe-quick-flavorful/