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Pineapple Chicken and Rice

A quick and delicious meal combining sweet and savory flavors, packed with protein and fiber, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Fusion
Calories: 350
Ingredients Method Notes

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.

Method
 

Preparation
  1. Cut the chicken breast into bite-sized pieces for even cooking.
  2. In a small bowl, whisk together the soy sauce, pineapple juice, honey or brown sugar, rice vinegar, cornstarch, and water to create the sauce.
Cooking
  1. In a large skillet or wok, heat the olive or sesame oil over medium heat.
  2. Add the minced garlic and sauté for about 30 seconds until fragrant.
  3. Add the chicken pieces and cook until golden brown and cooked through, about 5-7 minutes.
  4. Add the diced red bell pepper and pineapple chunks, stirring for another 3-4 minutes until slightly tender.
  5. Pour the prepared sauce over the chicken and vegetables, stirring well to coat everything evenly. Allow it to simmer for another 2-3 minutes until the sauce thickens.
Serving
  1. Serve the Pineapple Chicken over cooked rice and garnish with chopped green onions and sesame seeds. Optionally, add crushed red pepper for extra heat.

Notes

For a healthier approach, consider using cauliflower rice or brown rice. Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 2-3 months.