Description

This Pineapple Chicken and Rice recipe offers a deliciously easy way to bring tropical flavor to your family dinners. Tender chicken pieces cooked with sweet pineapple chunks and fluffy rice create a harmonious and satisfying dish perfect for busy weeknights. Simple to prepare and versatile, this meal can be paired with fresh vegetables or customized with your favorite additions, making it a delightful crowd-pleaser.

Ingredients

Scale

Chicken and Marinade

1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 tablespoon soy sauce
1 teaspoon garlic powder
1 teaspoon ginger powder
Salt and pepper, to taste

Pineapple Rice

1 1/2 cups long-grain white rice, rinsed
1 cup pineapple chunks (fresh or canned, drained)
2 1/2 cups chicken broth or water
1 small onion, finely chopped
2 tablespoons vegetable oil or olive oil
1/2 cup diced bell peppers (optional)
1/4 cup chopped green onions (for garnish)

Sauce

1/4 cup pineapple juice (reserved from canned pineapple or fresh)
2 tablespoons soy sauce
1 tablespoon honey or brown sugar
1 teaspoon cornstarch mixed with 2 tablespoons water (optional, for thickening)

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Instructions

Prepare the chicken: In a bowl, marinate the bite-sized chicken pieces with soy sauce, garlic powder, ginger powder, salt, and pepper. Let it sit for at least 10-15 minutes to absorb the flavors.
Sauté aromatics and chicken: Heat oil in a large skillet or saucepan over medium heat. Add chopped onions and bell peppers (if using), cooking until softened, about 3-4 minutes. Add the marinated chicken and cook until browned on all sides and cooked through, about 6-8 minutes.
Add rice and liquids: Stir in the rinsed rice and pineapple chunks, mixing well with the chicken and vegetables. Pour in chicken broth or water, then bring to a boil.
Simmer rice: Reduce heat to low, cover, and let the mixture simmer for about 18-20 minutes or until the rice is tender and liquid is absorbed. Avoid lifting the lid during cooking.
Prepare the sauce: In a small bowl, whisk together pineapple juice, soy sauce, and honey or brown sugar. Optionally, add cornstarch slurry to thicken. Pour the sauce over the cooked chicken and rice mixture and gently stir to combine. Cook for an additional 2-3 minutes until the sauce thickens slightly.
Garnish and serve: Remove from heat. Garnish with chopped green onions and serve hot, optionally alongside a crisp green salad or steamed vegetables.

Notes

Using boneless chicken thighs yields more tender and flavorful meat, but chicken breasts can be used.
Rinse rice under cold water to remove excess starch for fluffier rice.
Adjust the sweetness and saltiness of the sauce by modifying honey and soy sauce quantities to taste.
For a vegetarian version, substitute chicken with firm tofu and use vegetable broth.
Leftovers keep well refrigerated for up to 3 days and reheat nicely in the microwave or stovetop.