Pineapple Chicken and Rice
Dive into a vibrant culinary escape with this irresistible Pineapple Chicken and Rice Skillet. This dish perfectly balances sweet, savory, and tangy notes, creating a symphony of flavors in every bite. Quick to prepare and bursting with fresh ingredients, it's an ideal weeknight meal that transports your taste buds to a sun-drenched paradise.
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Servings
4 generous servings
Keywords
pineapple chickenchicken and ricetropical chickenskillet dinnereasy weeknight mealsweet and savory chickenquick chicken recipeAsian-inspired chickenpineapple stir fryhealthy chicken dish
Why This Recipe Delivers
- A perfect harmony of sweet, tangy, and savory flavors that tantalize the palate.
- Ready in under 40 minutes, making it an ideal choice for busy weeknights.
- One-pan meal (after cooking chicken), simplifying cleanup significantly.
- Highly adaptable, allowing for easy substitutions of vegetables or protein.
- Offers a taste of the tropics right in your kitchen, brightening any meal.
Ingredients
- For the Chicken:
- 450 grams (1 lb) boneless, skinless chicken breast, cut into 2.5 cm (1-inch) pieces. (Chicken thighs can be substituted for a juicier texture.)
- 30 milliliters (2 tbsp) olive oil or sesame oil, for sautéing and adding depth of flavor.
- For the Sauce:
- 2 cloves garlic, minced (approximately 10 grams). (Garlic powder can be used if fresh is unavailable, about 1/2 tsp.)
- 120 milliliters (1/2 cup) low-sodium soy sauce. (Using low-sodium helps control the overall saltiness of the dish.)
- 80 milliliters (1/3 cup) pineapple juice. (Juice from canned pineapple chunks works perfectly here for convenience.)
- 30 milliliters (2 tbsp) honey or brown sugar. (Maple syrup is an excellent alternative for a different sweetness profile.)
- 15 milliliters (1 tbsp) rice vinegar or apple cider vinegar. (White vinegar can be used in a pinch, though rice vinegar offers a milder acidity.)
- 5 grams (1 tsp) cornstarch, mixed with 15 milliliters (1 tbsp) water to form a smooth slurry. (This prevents lumps when added to the hot sauce.)
- For the Main Dish:
- 450 grams (1.5 cups) cooked rice (e.g., white, brown, or jasmine rice), prepared according to package directions.
- 165 grams (1 cup) pineapple chunks, fresh or drained canned. (Fresh pineapple offers a brighter flavor, while canned is convenient.)
- 1/2 large red bell pepper (approximately 80-100 grams), cored, deseeded, and diced into small pieces. (Other bell peppers or snap peas can be used.)
- 20 grams (1/4 cup) green onions, thinly sliced, for garnish. (Chives make a delightful substitute.)
- Optional Toppings:
- Toasted sesame seeds, for an added nutty crunch and aesthetic appeal.
- Crushed red pepper flakes, for those who enjoy a touch of heat.
Instructions
- Prepare your mise en place by dicing the chicken, mincing the garlic, dicing the red bell pepper, and chopping the green onions. Ensure your rice is already cooked and ready to be incorporated.
- Heat the olive oil or sesame oil in a large skillet or wok over medium-high heat. Once the oil shimmers, add the chicken breast pieces, ensuring not to overcrowd the pan. Cook the chicken for 6-8 minutes, turning occasionally, until it is beautifully browned on all sides and cooked through. Remove the cooked chicken from the pan and set it aside on a clean plate.
- Reduce the heat to medium. In the same pan, add the minced garlic and sauté for approximately 30 seconds, stirring continuously, until it becomes wonderfully fragrant. Be careful not to burn the garlic, as this can impart a bitter taste.
- Pour in the soy sauce, pineapple juice, honey (or brown sugar), and rice vinegar. Stir all the ingredients together thoroughly, scraping up any browned bits from the bottom of the pan to incorporate all the flavors. Bring the sauce to a gentle simmer.
- Whisk together the cornstarch and water in a small bowl to create a smooth slurry. Slowly pour this cornstarch mixture into the simmering sauce, stirring constantly to prevent lumps. Continue to cook and stir for 2-3 minutes until the sauce visibly thickens and achieves a glossy, luscious consistency.
- Return the sautéed chicken pieces to the pan, nestling them into the thickened sauce. Add the pineapple chunks and the diced red bell pepper. Stir everything gently to ensure all the ingredients are thoroughly coated in the rich, tropical sauce.
- Carefully fold in the cooked rice, mixing until it is fully incorporated into the dish and warmed through. This step should take about 2 minutes, ensuring the rice absorbs the flavors of the sauce without becoming mushy.
- Remove the skillet from the heat. Garnish generously with the freshly chopped green onions and a sprinkle of toasted sesame seeds for added texture and visual appeal. For those who enjoy a kick, add a pinch of crushed red pepper flakes.
- Serve the Tropical Pineapple Chicken and Rice Skillet immediately while hot, allowing everyone to savor the delightful blend of sweet, savory, and tangy flavors.
Tools You’ll Need
- Large skillet or wok
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Whisk
- Spatula or wooden spoon
- Small bowl for cornstarch slurry
Essential Success Tips
- Do not overcrowd the pan when cooking the chicken; cook in batches if necessary to ensure proper browning and even cooking.
- Always mix cornstarch with cold water before adding it to hot liquid to prevent lumps and ensure a smooth, glossy sauce.
- Adjust the sweetness of the sauce to your preference by adding more honey or brown sugar, or a squeeze of lime juice for extra tang.
- For the best flavor, use fresh pineapple if available, as it offers a brighter, more intense taste than canned.
- Ensure your rice is fully cooked but not overcooked before adding it to the skillet, as it will only be warmed through in the final steps.
Professional Cooking Secrets
- To achieve a truly caramelized chicken exterior, pat the chicken pieces thoroughly dry with paper towels before adding them to the hot oil. Moisture inhibits browning.
- For an extra layer of umami, consider adding a dash of fish sauce (about 5ml/1 tsp) to the sauce mixture along with the soy sauce and pineapple juice.
- Finish the dish with a squeeze of fresh lime juice just before serving. The bright acidity will awaken all the flavors and cut through the richness beautifully.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop with a splash of water or broth to prevent drying.
- Variations: Feel free to add other vegetables such as snap peas, carrots, or broccoli florets. Tofu or shrimp can be excellent protein substitutes for chicken.
- Spice Level: For a spicier kick, increase the amount of crushed red pepper flakes or add a touch of sriracha to the sauce.
Frequently Asked Questions
Can I prepare this dish ahead of time?
While the dish is best enjoyed fresh, you can prep the chicken and vegetables ahead of time. Cooked chicken and sauce can be stored separately for a day, then combined with freshly cooked rice and pineapple before serving for optimal texture.
What kind of rice is best for this recipe?
Jasmine rice is highly recommended for its fragrant aroma and slightly sticky texture, which complements the sauce beautifully. However, white or brown rice also works well depending on your preference.
How can I make this dish gluten-free?
To make the dish gluten-free, ensure you use tamari instead of regular soy sauce and verify that all other ingredients, particularly the cornstarch, are certified gluten-free. Most other ingredients are naturally gluten-free.
Nutrition Facts (Per Serving)
Calories: 420, Protein: 35g, Fat: 15g, Carbs: 40g, Sodium: 850mg. (These are estimates and can vary based on exact ingredients and portions.)
Allergy Information
Contains soy (from soy sauce). May contain gluten if regular soy sauce is used (use tamari for a gluten-free option). Ensure no cross-contamination if preparing for severe allergies. Does not contain dairy or nuts inherently.
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