Description
This Pineapple Chicken and Rice recipe features tender chicken thighs cooked with sweet pineapple chunks, vibrant red bell pepper, and a savory sauce made from soy sauce, honey, and rice vinegar. Served over fluffy jasmine rice and garnished with green onions and sesame seeds, this easy stovetop dish offers a perfect balance of sweet and savory flavors, making it an ideal Asian-inspired main course for a quick and delicious dinner.
Ingredients
Scale
Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon olive oil
Vegetables & Fruit
- 1 red bell pepper, diced
- 1 cup pineapple chunks (fresh or canned, drained)
- 2 cloves garlic, minced
- 2 green onions, sliced
Sauce & Seasonings
- 1/4 cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
Grains
- 3 cups cooked jasmine or white rice
Garnish
- Sesame seeds (optional)
Instructions
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the bite-sized chicken pieces and cook for 5 to 7 minutes until they are browned and fully cooked through. Remove the chicken from the skillet and set aside.
- Sauté vegetables: In the same skillet, add the diced red bell pepper and minced garlic. Sauté for 2 to 3 minutes until the vegetables are slightly softened and fragrant.
- Add pineapple and sauce ingredients: Stir in the pineapple chunks, low-sodium soy sauce, honey, and rice vinegar. Mix well and bring the mixture to a gentle simmer.
- Combine chicken and thicken sauce: Return the cooked chicken to the skillet, stirring it into the pineapple sauce. Add the cornstarch slurry and cook for an additional 2 to 3 minutes, allowing the sauce to thicken and evenly coat the chicken.
- Serve: Spoon the pineapple chicken over hot cooked jasmine or white rice. Garnish with sliced green onions and sesame seeds if desired, and serve immediately.
Notes
- For a spicier twist, add a pinch of red pepper flakes or a dash of sriracha to the sauce.
- Chicken breasts can be used instead of thighs if preferred.
- For added fiber and a nuttier flavor, substitute white rice with brown rice.
