Description
This Sweet and Savory Pineapple Chicken and Rice recipe combines tender, seasoned chicken breasts with a flavorful pineapple sauce served over fluffy white rice. The dish features a delightful balance of sweet, tangy, and slightly spicy flavors, making it an easy and delicious meal perfect for weeknight dinners.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (or thighs, if preferred)
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes (optional, for a kick)
- Salt and pepper, to taste
Rice
- 1 cup white rice (or brown rice for a healthier option)
Sauce
- 1 can (20 oz) pineapple chunks, drained (reserve juice for sauce)
- 1/2 cup pineapple juice (reserved from the canned pineapple)
- 1/4 cup soy sauce
- 2 tablespoons honey (or brown sugar)
- 2 tablespoons rice vinegar (or white vinegar)
- 2 tablespoons cornstarch (for thickening)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
Garnish
- Chopped fresh cilantro
- Sliced green onions
Instructions
- Season and Cook the Chicken: Season the chicken breasts with garlic powder, onion powder, ground ginger, salt, pepper, and optional red pepper flakes. Heat olive oil in a large skillet over medium heat and cook chicken for about 6-7 minutes per side until fully cooked and golden brown. Remove chicken from skillet and set aside.
- Cook the Rice: Prepare the rice using a rice cooker or stovetop according to package instructions. Once cooked, set aside and keep warm.
- Prepare the Pineapple Sauce: In a medium saucepan, combine reserved pineapple juice, soy sauce, honey, rice vinegar, garlic powder, and ground ginger. Bring the mixture to a simmer. Make a cornstarch slurry by mixing cornstarch with a small amount of water, then slowly add it to the simmering sauce while stirring. Cook the sauce for 2-3 minutes until thickened.
- Combine Chicken and Sauce: Slice the cooked chicken into pieces and return them to the skillet. Add the drained pineapple chunks and pour the thickened sauce over the chicken and pineapple. Stir to coat everything evenly and let simmer for 5 minutes to meld flavors.
- Serve: Serve the pineapple chicken mixture over the cooked rice and garnish with chopped fresh cilantro and sliced green onions for fresh, bright flavor and presentation.
Notes
- Use chicken thighs instead of breasts for juicier meat.
- Brown rice can be used as a healthier alternative to white rice; adjust cooking time accordingly.
- Adjust the amount of red pepper flakes to control the spice level.
- Honey can be substituted with brown sugar or maple syrup based on preference.
- If thicker sauce is desired, add a little more cornstarch slurry gradually.
