Easy Pineapple Chicken and Rice Recipe
There’s something about chicken and pineapple together that just works. The sweetness of the pineapple mixed with the savory, slightly sticky sauce and tender chicken makes this one of my favorite quick and easy weeknight dinners.I started making this recipe when I was looking for a way to add more flavor to basic chicken and rice. I wanted something that had that takeout-style taste but was still simple and easy to make at home. I tried a few versions, and after tweaking the sauce and adding the right amount of garlic, soy sauce, and honey, I finally landed on a recipe that I absolutely love.Now, whenever I want a one-pan meal that’s packed with flavor, this Pineapple Chicken and Rice is my go-to. It’s sweet, savory, slightly tangy, and comes together in under 30 minutes. Plus, it’s a dish that even picky eaters love, so it’s a win-win!
Equipment
- Large skillet or wok
- Cutting board & knife
- Wooden spoon or spatula
- Measuring cups & spoons
Ingredients
- 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 small bell pepper, chopped (optional)
- 2 cups cooked rice (white or brown)
- ¼ cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- ½ cup pineapple juice (from the can or fresh)
- 1 teaspoon grated ginger
- 1 teaspoon minced garlic
- ½ teaspoon red pepper flakes (optional, for spice)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
Instructions
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat.
- Add the chicken pieces, season with salt and black pepper, and cook for 5-6 minutes until browned and fully cooked.
- Remove from the pan and set aside.
- In a small bowl, whisk together soy sauce, honey, rice vinegar, pineapple juice, garlic, ginger, and red pepper flakes.
- In a separate bowl, mix cornstarch and water to create a slurry.
- In the same pan, add the bell peppers and cook for 2 minutes until slightly softened.
- Add the pineapple chunks and cook for another 1 minute.
- Return the chicken to the pan.
- Pour in the sauce and stir well.
- Add the cornstarch slurry and stir until the sauce thickens (about 2 minutes).
- Serve hot over cooked rice.
- Garnish with green onions or sesame seeds if desired.