Sweet and Savory Pineapple Chicken
Juicy chicken, sweet pineapple, and fluffy rice come together beautifully in this comforting dish. It's the kind of meal that fills your kitchen with amazing tropical aromas, and the flavors are perfectly balanced.
Equipment
- 1 Large Skillet
- 1 Rice Cooker or Saucepan
Ingredients
Main Ingredients
- 1.5 lb boneless, skinless chicken thighs or breast diced
- 2 cups fresh pineapple chunks or drained, canned pineapple
- 3 cups cooked white or jasmine rice
- 1 red bell pepper diced
- 3 green onions sliced
- 2 cloves garlic minced
- 1 tbsp olive oil for cooking
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 tsp toasted sesame seeds optional, for garnish
Sauce
- 0.25 cup low-sodium soy sauce
- 0.5 cup pineapple juice
- 2 tbsp honey
- 1 tsp ginger grated
- 1 tsp sesame oil
- 1 tbsp cornstarch for thickening
Instructions
Prepare the Rice
- Cook your rice according to package instructions so it’s ready when the chicken is done.
Make the Pineapple Chicken
- Season diced chicken with salt and black pepper. Heat olive oil in a large skillet over medium heat. Add chicken and cook until golden and cooked through, about 6-8 minutes. Set chicken aside.
- In the same skillet (add a touch more oil if needed), sauté red bell pepper, garlic, and ginger until fragrant and softened.
- Stir in pineapple juice, soy sauce, honey, and sesame oil. Bring to a gentle simmer. Mix cornstarch with a little water in a separate bowl, then stir into the sauce to thicken slightly.
- Return cooked chicken to the skillet. Add pineapple chunks and cooked rice, tossing to coat with the sauce. Heat through, then top with sliced green onions and toasted sesame seeds if using. Serve immediately.
Notes
Let leftovers cool completely, then pack in airtight containers. Store in the fridge for up to 3 days. Reheat gently in the microwave or on the stove, adding a splash of water if needed to loosen the sauce.