Pineapple Chicken and Rice

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Here’s a delicious Pineapple Chicken and Rice recipe that’s sweet, savory, and packed with tropical flavor. It’s easy to make and perfect for a quick weeknight meal!

Pineapple Chicken and Rice

Serves: 4-6

Ingredients

For the Chicken:

  • 1 ½ lbs boneless, skinless chicken breast (or thighs), cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon red pepper flakes (optional, for spice)

For the Sauce:

  • 1 ½ cups pineapple chunks (fresh or canned, drained if using canned)
  • ½ cup pineapple juice
  • ¼ cup soy sauce (low sodium preferred)
  • 2 tablespoons honey
  • 1 tablespoon brown sugar
  • 3 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 1 tablespoon rice vinegar (or apple cider vinegar)
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

For the Rice:

  • 2 cups cooked jasmine or basmati rice
  • ½ cup green onions, chopped
  • ½ cup bell peppers, diced (red or green)
  • ¼ cup toasted cashews or almonds (optional, for crunch)
  • Sesame seeds, for garnish

Instructions

Step 1: Cook the Chicken

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add the chicken pieces and season with salt, pepper, garlic powder, paprika, and red pepper flakes.
  3. Cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through. Remove from the skillet and set aside.

Step 2: Make the Pineapple Sauce

  1. In the same skillet, add the pineapple chunks and cook for 2 minutes until slightly caramelized.
  2. Pour in the pineapple juice, soy sauce, honey, brown sugar, garlic, ginger, and vinegar. Stir well and bring to a simmer.
  3. Add the cornstarch slurry and stir continuously until the sauce thickens (about 1-2 minutes).

Step 3: Combine Everything

  1. Return the chicken to the skillet and stir to coat with the sauce.
  2. Add the bell peppers and cook for another 2 minutes until slightly tender.

Step 4: Serve

  1. Serve the pineapple chicken over warm cooked rice.
  2. Garnish with green onions, sesame seeds, and toasted cashews or almonds (if using).
  3. Enjoy!

Recipe Tips & Variations

  • Protein Swap: Use shrimp or tofu instead of chicken.
  • Low-Carb Option: Serve over cauliflower rice or lettuce wraps.
  • Extra Veggies: Add snap peas, carrots, or broccoli for more color and crunch.
  • Spicy Kick: Add sriracha or chili paste for heat.

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