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Sweet and Savory Pineapple Chicken and Rice Recipe to Satisfy Your Cravings

Sweet and Savory Pineapple Chicken and Rice Recipe to Satisfy Your Cravings - Featured Image
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Learn how to make delicious Pineapple Chicken and Rice. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 2 tablespoons vegetable oil or olive oil
  • 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • Salt and freshly ground black pepper, to taste
  • 3 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 cup pineapple chunks (fresh or canned, drained)
  • 1 red bell pepper, sliced (optional, for color and crunch)
  • 1 cup jasmine or basmati rice, rinsed and drained
  • 1 3/4 cups chicken broth or water (for cooking rice)
  • 3 tablespoons soy sauce or tamari (for a gluten-free option)
  • 2 tablespoons honey or brown sugar (adjust to taste)
  • 1 teaspoon grated fresh ginger (optional but recommended)
  • Green onions, sliced, for garnish
  • Toasted sesame seeds, for garnish (optional)

When I first started experimenting with this dish, I used canned pineapple because it’s convenient and always available at my local store. But I highly recommend using fresh pineapple if you can find it—it adds a brighter, more vibrant flavor that really elevates the dish. Feel free to swap out the bell peppers for snap peas or carrots if those are what you have on hand. The beauty of this recipe is its flexibility and how it can adapt to what you love or what’s in your fridge.

Instructions

  1. Start by preparing your ingredients. Rinse the rice under cold water until the water runs clear, then set aside. Cut the chicken into bite-sized pieces and season with a pinch of salt and pepper. If you’re using fresh pineapple, peel and chop it into chunks. Mince your garlic, chop the onion, and slice the bell pepper if you’re including it.

  2. Heat a large skillet or wok over medium-high heat and add 1 tablespoon of oil. Once hot, add the chicken pieces in a single layer. Cook for about 5-7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove from skillet and set aside.

  3. In the same skillet, add the remaining tablespoon of oil. Add the chopped onion and cook until translucent, about 3 minutes. Stir in the minced garlic and grated ginger, cooking for another 30 seconds until fragrant. Be careful not to burn the garlic—this step adds a lot of flavor.

  4. Add the pineapple chunks and sliced bell pepper to the skillet. Cook for about 3-4 minutes, allowing the pineapple to caramelize slightly and the peppers to soften. This step is where the magic starts—those sweet and savory aromas fill the kitchen, reminding me of my grandma’s kitchen on a summer afternoon.

  5. Pour in the chicken broth and stir in the soy sauce and honey. Bring the mixture to a gentle simmer and add the cooked chicken back to the skillet. Stir everything together, letting the sauce thicken slightly, about 2-3 minutes.

  6. While the sauce is simmering, cook the rice separately. Bring 1 3/4 cups of chicken broth or water to a boil in a medium saucepan. Add the rinsed rice, reduce heat to low, cover, and simmer for about 15 minutes or until the rice is tender and fluffy. Fluff with a fork when done.

  7. Once the rice is ready, serve the pineapple chicken mixture over the rice. Garnish generously with sliced green onions and toasted sesame seeds if you like that extra crunch and nuttiness. I love to serve this dish family-style, directly from the skillet—my way of bringing everyone together around good food and good conversation.

Find it online: https://artofeasycooking.com/pineapple-chicken-and-rice/