Description
Easy Pineapple Chicken with Rice is a quick and flavorful dish that combines juicy chicken with a sweet, tangy pineapple sauce, served over fluffy rice. It’s perfect for busy weeknights and brings tropical comfort to the dinner table.
Ingredients
- 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1 cup pineapple chunks (fresh, canned, or frozen)
- 1/2 cup pineapple juice
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tbsp brown sugar or honey
- 2 cloves garlic, minced
- 1 tbsp cornstarch
- 1 tbsp olive oil or sesame oil
- 2 cups cooked white or brown rice
- 1/2 red bell pepper or 1 cup snap peas (optional)
- Salt and black pepper, to taste
- Chopped green onions (optional, for garnish)
Instructions
- Heat oil in a large skillet over medium-high heat.
- Season the chicken with salt and pepper, then add to the skillet and cook until browned and fully cooked, about 6–8 minutes.
- In a bowl, whisk together pineapple juice, soy sauce, brown sugar, garlic, and cornstarch until smooth.
- Add the sauce to the skillet with the cooked chicken. Stir and cook until the sauce thickens and coats the chicken, about 2–3 minutes.
- Stir in the pineapple chunks and bell pepper or snap peas (if using). Cook for another 2–3 minutes until heated through and vegetables are tender-crisp.
- Serve over warm cooked rice and garnish with green onions if desired.
Notes
- Use canned pineapple in juice, not syrup, for the best flavor and texture.
- For a spicier version, add sriracha or red pepper flakes to the sauce.
- Substitute chicken with shrimp or tofu for variation.
- To make it gluten-free, use tamari or gluten-free soy sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 14g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 75mg
