Pineapple Chicken and Rice
A delightful dish that combines sweet and savory flavors with tender chicken, fresh pineapple juice, and vibrant vegetables.
Ingredients
Main Ingredients
- 1 lb Chicken Breast Lean protein
- 2 tbsp Olive or Sesame Oil For cooking
- 2 cloves Garlic (Minced) Add flavor
- 1/2 cup Soy Sauce For seasoning
- 1/3 cup Pineapple Juice Freshly squeezed for best flavor
- 2 tbsp Honey or Brown Sugar For sweetness
- 1 tbsp Rice Vinegar or Apple Cider Vinegar For acidity
- 1 tsp Cornstarch To thicken sauce
- 1 tbsp Water For mixing with cornstarch
- 1.5 cups Cooked Rice Best if prepared ahead
- 1 cup Pineapple Chunks Fresh or canned
- 1/2 whole Red Bell Pepper (Diced) For color and crunch
- 1/4 cup Green Onions (Chopped) For garnish
- Sesame seeds (For serving) Optional garnish
- Crushed red pepper (Optional for extra spice) For those who like it spicy
Instructions
Cooking
- Heat the olive or sesame oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant.
- Add the chicken breast pieces to the skillet. Cook until they turn golden brown and are cooked through, about 7-8 minutes.
- In a small bowl, mix together the soy sauce, pineapple juice, honey (or brown sugar), rice vinegar, cornstarch, and water.
- Pour the sauce over the chicken in the skillet. Stir well to coat the chicken and let it simmer for another 3-4 minutes until the sauce thickens.
- Add the cooked rice, pineapple chunks, and diced red bell pepper to the skillet. Stir to combine everything until heated through.
- Finish by sprinkling with chopped green onions and sesame seeds before serving.
Notes
Add fresh herbs for extra burst of freshness. Store leftovers in an airtight container for up to 3 days. This dish can also freeze well for up to 2 months.