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Pineapple Chicken And Rice

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  • Prep Time: 15 minutes

  • Cook Time: 25 minutes

  • Total Time: 40 minutes

  • Servings: 4

  • Cooking Intensity: Easy

Ingredients

For the Chicken & Marinade:

  • 1.5 lbs (680g) boneless, skinless chicken thighs or breasts, cut into 1-inch cubes

  • 3 tablespoons low-sodium soy sauce

  • 1 tablespoon rice vinegar or lime juice

  • 2 cloves garlic, minced

  • 1 teaspoon fresh ginger, grated

  • 1 tablespoon cornstarch

  • 1 tablespoon neutral oil (like avocado or vegetable oil)

For the Stir-Fry:

  • 1 tablespoon neutral oil

  • 1 red bell pepper, cut into 1-inch pieces

  • 1 medium onion, cut into 1-inch chunks

  • 2 cups fresh pineapple chunks (about 1/2 a medium pineapple, or one 20oz can, drained)

  • 2 green onions, sliced (for garnish)

  • Toasted sesame seeds (for garnish)

For the Sauce:

  • 1/3 cup low-sodium soy sauce

  • 1/3 cup pineapple juice (reserved from fresh cutting or from the can)

  • 2 tablespoons honey or brown sugar

  • 1 tablespoon rice vinegar

  • 1 teaspoon sesame oil

  • 2 teaspoons cornstarch mixed with 1 tablespoon water (slurry)

For the Rice:

  • 1.5 cups long-grain white rice (like Jasmine or Basmati)

  • 2.25 cups water

  • A pinch of salt

Instructions

Step 1: Marinate the Chicken

  1. In a medium bowl, combine the cubed chicken with 3 tablespoons soy sauce, 1 tablespoon rice vinegar, minced garlic, grated ginger, and 1 tablespoon cornstarch.

  2. Mix thoroughly until the chicken is evenly coated. Let it marinate for at least 15 minutes while you prep the vegetables and sauce. (For deeper flavor, you can marinate for up to 2 hours in the refrigerator).

Step 2: Cook the Rice

  1. Rinse the rice under cold water until the water runs clear.

  2. In a saucepan with a tight-fitting lid, combine the rinsed rice, water, and a pinch of salt. Bring to a boil over high heat.

  3. Once boiling, immediately reduce the heat to the lowest setting, cover, and simmer for 15 minutes.

  4. After 15 minutes, remove from heat but keep the lid on and let it steam for an additional 10 minutes. Fluff with a fork before serving.

Step 3: Prepare the Sauce & Veggies

  1. In a small bowl or measuring jug, whisk together all the sauce ingredients: 1/3 cup soy sauce, pineapple juice, honey, 1 tablespoon rice vinegar, and sesame oil. Set aside.

  2. In a separate tiny bowl, make the cornstarch slurry by mixing 2 teaspoons cornstarch with 1 tablespoon cold water until smooth. Set aside.

  3. Chop the bell pepper and onion into uniform pieces to ensure even cooking.

Step 4: Cook the Chicken

  1. Heat 1 tablespoon of oil in a large skillet, wok, or Dutch oven over medium-high heat.

  2. Once the oil is shimmering, add the marinated chicken in a single layer (you may need to do this in two batches to avoid overcrowding).

  3. Sear the chicken for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate.

Step 5: Stir-Fry the Vegetables & Pineapple

  1. In the same pan, add another tablespoon of oil if needed.

  2. Add the bell pepper and onion. Stir-fry for 4-5 minutes until they begin to soften and develop a slight char.

  3. Add the pineapple chunks and cook for another 2 minutes to warm them through and lightly caramelize the edges.

Step 6: Bring It All Together

  1. Return the cooked chicken to the pan with the vegetables and pineapple.

  2. Give the prepared sauce a quick stir and pour it over the chicken mixture. Bring to a simmer.

  3. Once simmering, stir in the cornstarch slurry. Cook, stirring constantly, for 1-2 minutes until the sauce thickens beautifully and coats everything in a glossy, irresistible glaze.

Step 7: Serve

  1. Divide the fluffy steamed rice among four bowls.

  2. Spoon the hot pineapple chicken and vegetables generously over the rice.

  3. Garnish with sliced green onions and a sprinkle of toasted sesame seeds.

  4. Serve immediately and enjoy the burst of tropical flavor!

Nutritional Information (Per Serving, including 3/4 cup cooked rice):

  • Calories: ~580 kcal

  • Total Fat: 16g

  • Saturated Fat: 3g

  • Cholesterol: 160mg

  • Sodium: ~1200mg (can be lowered with reduced-sodium soy sauce)

  • Total Carbohydrates: 68g

  • Dietary Fiber: 3g

  • Sugars: 24g (primarily from natural pineapple and honey)

  • Protein: 42g

Note: Nutritional information is an estimate based on the ingredients listed and may vary depending on specific brands and measurements used. To reduce sodium, use a light soy sauce or tamari.

Chef’s Notes & Tips for Success:

  • Protein Swap: This recipe works wonderfully with shrimp, tofu (use extra-firm, pressed and cubed), or even thin strips of beef.

  • Veggie Variations: Feel free to add broccoli florets, snap peas, or sliced carrots. Add harder veggies like carrots earlier in the stir-fry process.

  • Spice It Up: For a kick, add a teaspoon of sriracha or red pepper flakes to the sauce.

  • Pineapple Fresh vs. Canned: Fresh pineapple provides a brighter, tangier flavor. Canned pineapple in 100% juice is a great, convenient alternative—just be sure to reserve the juice for the sauce!

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