Description

This Pineapple Chicken and Rice recipe is a delightful blend of sweet and savory flavors that come together in a delicious Asian-inspired dish. Tender chicken, juicy pineapple, and crisp bell peppers are coated in a flavorful sauce and served over a bed of fluffy white rice.

Ingredients

Chicken and Marinade:

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper

Sauce:

1 red bell pepper, diced
1 cup pineapple chunks (fresh or canned, drained if canned)
½ cup pineapple juice
¼ cup low-sodium soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon cornstarch mixed with 2 tablespoons water

Additional:

2 cups cooked white or jasmine rice
2 tablespoons chopped green onions (optional)
sesame seeds for garnish (optional)

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Instructions

Prepare Chicken: Heat olive oil in a skillet, season chicken with salt and pepper, cook until browned and cooked through. Set aside.
Cook Peppers: In the same skillet, cook diced bell pepper until slightly softened.
Make Sauce: Whisk together pineapple juice, soy sauce, honey, rice vinegar, garlic, and ginger. Pour into the skillet with bell pepper. Simmer, then add cornstarch slurry and cook until thickened.
Combine: Add cooked chicken and pineapple to the skillet. Simmer briefly.
Serve: Serve over rice, garnish with green onions and sesame seeds if desired.

Notes

For extra flavor, marinate the chicken in the sauce for 30 minutes before cooking.
Substitute chicken thighs if preferred.
Use brown rice or cauliflower rice for a different base.