Pineapple Chicken and Rice

A delicious and tangy dish that combines the sweetness of pineapple with savory chicken, perfect for a quick weeknight dinner.

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Prep Time 20

Cook Time 25

Resting Time 10

Total Time 45

Servings: 4 servings

Course: Main Course

Cuisine: Asian

Calories: 450

Main Ingredients

450 g Chicken Breast Substitute with chicken thighs for a juicier option.
2 tbsp Olive or Sesame Oil Used for sautéing.
2 cloves Garlic Minced; use garlic powder if fresh is unavailable.
120 ml Soy Sauce Low sodium is a healthier alternative.
80 ml Pineapple Juice Use juice from canned pineapple for convenience.
2 tbsp Honey or Brown Sugar Consider using maple syrup as a substitute.
1 tbsp Rice Vinegar or Apple Cider Vinegar Can use white vinegar in a pinch.
1 tsp Cornstarch Mix with 1 tbsp of water to avoid lumps.
1 tbsp Water
300 g Cooked Rice Use white, brown, or jasmine rice based on preference.
150 g Pineapple Chunks Opt for fresh or drained canned chunks.
1/2 whole Red Bell Pepper Diced; substitute with other bell peppers or snap peas.
60 g Green Onions Chopped; chives make a great substitute.
to taste Sesame seeds For serving; customize based on taste preferences.
to taste Crushed red pepper Optional for extra spice.

Heat the oil in a large pan over medium heat.
Add the minced garlic and sauté for about 30 seconds until fragrant.
Cut the chicken into bite-sized pieces and add it to the pan. Cook until golden and tender.
In a small bowl, mix the soy sauce, pineapple juice, honey, vinegar, cornstarch, and water. Stir until smooth.
Once the chicken is cooked, pour the sauce over it. Add the pineapple chunks and bell pepper. Stir well.
Simmer for about 5 minutes, until the sauce thickens slightly.
Serve over the warm cooked rice and sprinkle with green onions and sesame seeds.

Feel free to adjust the spice level by adding more or less crushed red pepper. This dish pairs well with a side of steamed vegetables.