Go Back

Pineapple Chicken & Rice

This Pineapple Chicken & Rice recipe is a quick, one-pan dinner with sweet pineapple, savory chicken, and fluffy rice. Perfect for busy weeknights!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 350 kcal

Ingredients
  

  • For the Chicken & Marinade:
  • 2 boneless skinless chicken breasts (cut into bite-sized pieces)
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp garlic powder
  • 1 tsp ginger powder
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tbsp cornstarch
  • For the Sauce:
  • ½ cup pineapple juice
  • ¼ cup soy sauce
  • 2 tbsp honey or brown sugar
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 2 cloves garlic minced
  • 1 tsp ginger minced
  • 1 tbsp cornstarch + 2 tbsp water for thickening
  • For Serving:
  • 2 cups cooked jasmine rice
  • 1 cup pineapple chunks fresh or canned
  • ½ cup bell peppers diced
  • ¼ cup green onions sliced
  • 1 tbsp sesame seeds
  • ¼ tsp red pepper flakes optional

Instructions
 

  • Marinate the Chicken:
  • In a bowl, mix soy sauce, honey, garlic powder, ginger powder, salt, pepper, and cornstarch.
  • Add chicken pieces and toss to coat. Let marinate for 10 minutes.
  • Prepare the Sauce:
  • In a separate bowl, whisk together pineapple juice, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Set aside.
  • Cook the Chicken:
  • Heat a large pan over medium-high heat. Add a bit of oil and cook the chicken for 5-7 minutes until golden and cooked through. Remove and set aside.
  • Sauté Veggies & Pineapple:
  • In the same pan, add bell peppers and pineapple chunks. Sauté for 2-3 minutes until slightly caramelized.
  • Combine & Simmer:
  • Return the chicken to the pan. Pour in the sauce and simmer for 3 minutes.
  • Stir in the cornstarch slurry and cook for 2 more minutes until the sauce thickens.
  • Serve:
  • Spoon the pineapple chicken mixture over warm jasmine rice.
  • Garnish with green onions, sesame seeds, and red pepper flakes (if using).

Notes

  • Storage: Store leftovers in an airtight container for up to 4 days in the fridge or freeze for up to 2 months.
  • Reheating: Warm in a pan or microwave with a splash of water to keep it moist.
  • Variations: Add jalapeños for spice, swap chicken for tofu, or serve over cauliflower rice for a low-carb option.