Description
Craving a sweet and savory dinner that’s ready in 30 minutes with minimal cleanup? This pineapple chicken and rice combines tender chicken, juicy pineapple chunks, and colorful bell peppers in a glossy sauce, served over fluffy rice. Perfect for busy weeknights, kid-friendly, and great for meal prep.
Ingredients
1 lb boneless skinless chicken breast or thighs, cut into bite-sized pieces
1 can (15-20 oz) pineapple chunks in juice, drained (reserve 1/4 cup juice)
1 bell pepper, any color, diced
1 small onion, diced
1 cup frozen peas and carrots or broccoli florets (optional)
2 cups cooked jasmine or white rice (day-old or cooled works best)
1/4 cup reserved pineapple juice
2 tbsp low-sodium soy sauce or tamari
1 tbsp honey or brown sugar
2 cloves garlic, minced (or 1/2 tsp garlic powder)
1/2 tsp ground ginger (or 1 tsp fresh grated)
1 tbsp cornstarch mixed with 2 tbsp water
1 tbsp oil (olive, avocado or vegetable)
Sliced green onions, sesame seeds, chopped cashews or lime wedges (optional)
Instructions
1. Heat 1 tbsp oil in a large skillet over medium-high heat. Add chicken pieces, season with salt and pepper. Cook 5-7 minutes, stirring occasionally, until golden and cooked through (internal temp 165°F). Remove to a plate.
2.
3. In the same skillet, add bell pepper and onion. Cook 2-3 minutes until crisp-tender. Stir in pineapple chunks and cook 1-2 minutes more to caramelize slightly.
4.
5. Whisk pineapple juice, soy sauce, honey, garlic and ginger in a small bowl. Pour into skillet with veggies. Bring to a simmer. Stir cornstarch slurry, then add it. Cook 2-3 minutes until sauce thickens and glazes everything.
6.
7. Return chicken to skillet. Add cooked rice and stir to coat. Heat 2 minutes. Garnish with green onions or sesame seeds. Serve hot.
Notes
Pro Tip: For non-mushy rice, always use cooled or day-old rice. Stir gently at the end to keep grains separate.
Storage: Fridge up to 4 days, freezer up to 3 months (keep rice separate). Reheat with splash of water.
Nutrition (per serving): Calories: 450, Protein: 30g, Carbs: 55g, Fat: 10g
- Prep Time: PT10M
- Cook Time: PT20M
- Category: Main Course,Dinner
- Method: Stovetop,Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 12
- Sodium: 650
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 3
- Protein: 30
- Cholesterol: 85