Description

A quick and flavorful Pineapple Chicken and Rice dish with juicy chicken, bell peppers, onions, and pineapple chunks simmered in a sweet-tangy pineapple sauce. Served over fluffy jasmine rice, it’s a colorful and satisfying weeknight dinner ready in under an hour.

Ingredients

1½ lb (680 g) boneless, skinless chicken thighs or breasts, cut into 1-inch pieces

2 tbsp cornstarch, divided

1 tbsp neutral oil (avocado, canola, or grapeseed)

1 small onion, sliced

1 red bell pepper, sliced

2 cups pineapple chunks (fresh or well-drained canned)

Sauce:

1 cup pineapple juice (reserved from the can or bottled)

3 tbsp low-sodium soy sauce

2 tbsp brown sugar or honey

1 tbsp rice vinegar (or apple cider vinegar)

2 cloves garlic, minced

1 tsp fresh grated ginger (or ¼ tsp ground)

1 tbsp ketchup (optional)

½ tsp red pepper flakes or a dash of hot sauce (optional)

1 tbsp cornstarch

Rice:

1½ cups jasmine rice, rinsed

2¼ cups water (or 1¾ cups water + ½ cup pineapple juice)

Pinch of salt

Garnish (optional):

Sliced green onions

Toasted sesame seeds

Lime wedges

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Instructions

Cook the rice: In a saucepan, combine rinsed jasmine rice, water, and salt. Bring to a boil, reduce to low, cover, and cook 12–15 minutes. Rest covered 5 minutes, then fluff.
Mix the sauce: In a bowl, whisk pineapple juice, soy sauce, brown sugar, vinegar, garlic, ginger, ketchup, red pepper flakes (if using), and 1 tbsp cornstarch until smooth.
Prep the chicken: Pat dry, season with salt and pepper, and toss with remaining 1 tbsp cornstarch.
Sear: Heat oil in a large skillet over medium-high. Cook chicken in an even layer 4–6 minutes, stirring occasionally, until browned and cooked through.
Add veggies: Stir in onion and bell pepper, cooking 2–3 minutes until crisp-tender.
Add sauce: Whisk sauce again and pour into skillet. Simmer until thickened and glossy, about 2 minutes.
Finish: Stir in pineapple chunks and warm through. Adjust seasoning with extra soy, vinegar, or sugar as desired.
Serve: Spoon rice into bowls, top with pineapple chicken, and garnish with green onions, sesame seeds, and lime wedges.

Notes

Thighs give maximum juiciness, but breasts work if cooked just to 165°F.

Use fresh pineapple chunks but bottled juice for the sauce if using fresh fruit.

Balance sweetness by reducing sugar and adding more vinegar or lime juice.

Whisk cornstarch into cold liquid to avoid lumps and simmer until thickened.

For fewer dishes, cook rice directly in the saucy chicken mixture.

Prep Time: 15 minutes
Cook Time: 20–25 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 serving (with rice)
Calories: 480
Sugar: 20g
Sodium: 780mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 3g
Protein: 28g
Cholesterol: 85mg