Description

A flavorful and easy-to-make Pineapple Chicken and Rice dish featuring tender chicken, sweet pineapple chunks, and crisp bell peppers tossed in a savory-sweet sauce. Perfect for a quick weeknight dinner with a tropical twist.

Ingredients

Protein and Vegetables

1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
1 red bell pepper, chopped
2 garlic cloves, minced
1 cup fresh pineapple chunks (or canned, drained)
2 green onions, sliced (optional, for garnish)

Sauce and Seasoning

1 tbsp olive oil
1/4 cup low-sodium soy sauce
1/4 cup pineapple juice (reserved from can or fresh)
2 tbsp honey
1 tbsp rice vinegar
1 tsp cornstarch + 1 tbsp water (slurry)
Sesame seeds (optional, for garnish)

Carbs

3 cups cooked white or brown rice

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Instructions

Heat the Oil and Cook Chicken: In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat. Add the bite-sized chicken pieces and cook for 5–6 minutes, stirring occasionally until the chicken is browned and cooked through.
Add Bell Pepper and Garlic: Add the chopped red bell pepper to the skillet and cook for another 2–3 minutes until slightly tender. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Incorporate Pineapple: Add the pineapple chunks to the skillet and stir to combine them with the chicken and veggies.
Prepare and Add Sauce: In a small bowl, whisk together the low-sodium soy sauce, pineapple juice, honey, and rice vinegar. Pour this sauce mixture into the skillet with the chicken and pineapple.
Thicken the Sauce: In another small bowl, mix 1 teaspoon cornstarch with 1 tablespoon water to create a slurry. Stir this into the skillet and cook for 2–3 more minutes, or until the sauce thickens and coats the chicken and vegetables evenly.
Serve: Spoon the pineapple chicken mixture over warm cooked rice. Garnish with sliced green onions and sprinkle with sesame seeds if desired before serving.

Notes

For a spicier variation, add red pepper flakes or a dash of sriracha when cooking the garlic.
Toss in cashews or snap peas along with the bell pepper for extra crunch and nutrition.
Use gluten-free soy sauce to make this dish gluten-free.
Brown rice can be substituted for a nuttier flavor and added fiber.