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Pineapple Chicken and Rice

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  • Author: Evee
  • Total Time: 35–40 minutes
  • Yield: 4 servings
  • Diet: Halal

Description

Bright, sweet-savory pineapple chicken served over fluffy rice: seared chicken tossed with caramelized onion, juicy pineapple, garlic, ginger, and a glossy soy sauce—easy, balanced, and weeknight-friendly.

Ingredients

1 lb (450 g) boneless skinless chicken breast, cubed

1 cup pineapple, cubed (fresh or well-drained canned)

1 tbsp olive oil

1 medium onion, chopped

2 cloves garlic, minced

1 tsp fresh grated ginger (or 1/2 tsp ground)

1 cup long-grain white rice, rinsed

1 3/4 cups water or chicken broth (for the rice)

1/3 cup low-sodium soy sauce

1/2 cup chicken broth or water (for the sauce)

1 tbsp rice vinegar or lime juice

1 tbsp brown sugar or honey (optional, to taste)

1 tsp cornstarch mixed with 1 tbsp cold water (optional, for thicker sauce)

1/4 tsp red pepper flakes (optional)

Salt and black pepper, to taste

Sliced green onion and sesame seeds, for garnish (optional)

Instructions

  1. Cook the rice: Combine rinsed rice and 1 3/4 cups water (or broth) in a pot. Bring to a boil, reduce to low, cover, and cook 15 minutes. Remove from heat and steam, covered, 5–10 minutes.
  2. Season the chicken with a pinch of salt and pepper. Heat olive oil in a large skillet over medium-high. Sear chicken in a single layer 3–4 minutes per side until just cooked through; transfer to a plate.
  3. In the same skillet, add onion and cook 3–4 minutes until translucent. Stir in garlic and ginger for 30 seconds.
  4. Add pineapple; cook 1–2 minutes to lightly caramelize the edges.
  5. Whisk soy sauce, 1/2 cup broth/water, vinegar or lime, brown sugar or honey (if using), and red pepper flakes. Pour into skillet and bring to a simmer. If a thicker sauce is desired, stir in the cornstarch slurry and simmer 1–2 minutes until glossy.
  6. Return chicken and any juices to the pan; toss to coat and simmer just until hot. Taste and adjust salt, sweetness, or heat.
  7. Fluff rice and serve the pineapple chicken over it. Garnish with green onion and sesame seeds, if desired.

Notes

Servings & timing: Makes 4 servings; total time 35–40 minutes.

Use thighs: Swap chicken breast for boneless, skinless thighs for extra-juicy bites.

Add veg: Stir in bell pepper, snap peas, or broccoli after the onions for more crunch and color.

Tropical twist: Add a splash of coconut milk and serve over coconut rice.

Spice level: Boost heat with sriracha or a sliced fresh chili.

Fried rice version: Dice cooked chicken and pineapple; push to the side, scramble 2 eggs, add 3 cups cold cooked rice, and season with soy sauce.

Canned pineapple: Drain very well and pat dry to avoid a watery sauce.

Gluten-free: Use tamari or certified gluten-free soy sauce and check vinegar/broth labels.

Tender chicken: Sear just until no longer pink; finish gently in the sauce.

Storage: Refrigerate up to 4 days. Freeze chicken mixture (without rice) up to 2 months; thaw overnight and reheat with a splash of water or broth.

  • Prep Time: 10–15 minutes
  • Cook Time: 20–25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian-Inspired

Nutrition

  • Serving Size: 1/4 of recipe (chicken + rice)
  • Calories: 450
  • Sugar: 10 g
  • Sodium: 950 mg
  • Fat: 9 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 51 g
  • Fiber: 2 g
  • Protein: 38 g
  • Cholesterol: 95 mg

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