Pineapple Chicken and Rice Recipe

This sweet and savory dish combines tender chicken, fragrant rice, and the bright, tropical flavor of pineapple for a truly delicious meal. It’s perfect for a family dinner, casual gathering, or meal prep for the week. The balance of flavors and textures in this dish will surely impress anyone who tries it!

Prep Time: 15 minutes

Cook Time: 25-30 minutes

Total Time: 40-45 minutes

Ingredients:

For the Chicken:

2 boneless, skinless chicken breasts (or thighs)

Salt and pepper, to taste

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

For the Rice:

1 cup white rice (jasmine, basmati, or long-grain)

2 cups chicken broth (or water for a lighter flavor)

1 tablespoon butter

Salt, to taste

For the Pineapple Sauce:

1 cup fresh pineapple chunks (or canned pineapple, drained)

1/4 cup soy sauce (or tamari for gluten-free)

2 tablespoons honey or brown sugar

1 tablespoon rice vinegar (or white vinegar)

1 teaspoon fresh ginger (optional)

1 tablespoon cornstarch (optional, for thickening)

Instructions:

1. Cook the Rice:

In a medium saucepan, combine the rice, chicken broth, butter, and a pinch of salt. Bring to a boil over high heat.

Once boiling, cover with a lid, reduce the heat to low, and simmer for about 15 minutes or until the rice is cooked and liquid is absorbed.

Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.

2. Prepare the Chicken:

While the rice is cooking, season the chicken breasts with salt, pepper, garlic powder, onion powder, and paprika.

Heat olive oil in a large skillet over medium-high heat.

Add the chicken breasts and cook for 6-7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/75°C).

Remove the chicken from the skillet and set it aside to rest. Slice it into thin strips once it’s cooled slightly.

3. Make the Pineapple Sauce:

In the same skillet, add the pineapple chunks and cook for 2-3 minutes until slightly caramelized and fragrant.

In a small bowl, whisk together the soy sauce, honey (or brown sugar), rice vinegar, and grated ginger (if using).

Pour the sauce over the pineapple in the skillet and stir well to combine.

If you prefer a thicker sauce, mix 1 tablespoon cornstarch with 1 tablespoon of water, then stir it into the sauce. Let the sauce simmer for 2-3 minutes until thickened.

4. Combine Everything:

Add the sliced chicken back into the skillet and toss it with the pineapple sauce, making sure everything is well-coated.

Serve the chicken and pineapple mixture over the cooked rice.

5. Garnish & Serve:

Optional: Garnish with fresh cilantro or green onions for added flavor.

Serve immediately and enjoy!

Tips:

For a spicier kick, you can add a pinch of red pepper flakes to the pineapple sauce or serve with a dash of hot sauce.

Feel free to add veggies like bell peppers, carrots, or snap peas to the dish to make it even more colorful and nutritious.

For a shortcut, you can use pre-cooked rotisserie chicken.

Enjoy this flavorful, tropical dish that combines sweetness, savoriness, and a touch of umami!