Description

Pineapple Chicken and Rice is a quick and delicious one-pan meal that combines the tangy sweetness of pineapple with the savory flavors of marinated chicken, soy sauce, and sesame oil. Paired with vibrant vegetables like bell peppers and optional green peas, this dish is a harmony of taste and texture. Perfect for busy weeknights or casual gatherings, it’s a tropical-inspired dish that’s both satisfying and easy to customize. Serve it as is, or get creative by adding your own twist for a unique flavor experience.

Ingredients

Scale

For the chicken and marinade:

1 lb (450g) chicken breast, cut into bite-sized pieces
½ cup pineapple juice (from canned pineapple or fresh)
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon ginger powder

For the rice and stir-fry:

2 cups cooked jasmine or basmati rice
1 cup diced pineapple (fresh or canned, drained)
1 red bell pepper, diced
½ cup green peas (optional)
2 green onions, sliced
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon chili flakes (optional)
2 tablespoons sesame seeds (optional, for garnish)

Instructions

In a medium bowl, combine pineapple juice, soy sauce, honey, olive oil, garlic powder, and ginger powder to make the marinade. Add the chicken pieces and toss to coat. Cover and refrigerate for at least 30 minutes (or up to 4 hours).
Heat a large skillet or wok over medium-high heat. Add the marinated chicken (reserve the marinade) and cook until the chicken is browned and fully cooked, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add sesame oil and stir-fry the diced red bell pepper and green peas (if using) for 2-3 minutes until tender.
Add the cooked rice to the skillet, followed by the cooked chicken, diced pineapple, and reserved marinade. Stir everything together and cook for 3-4 minutes until heated through.
Add soy sauce and chili flakes (if using) to season, and mix well.
Remove from heat, garnish with sliced green onions and sesame seeds, and serve hot.

Notes

Marinating Tip: For the best flavor, let the chicken marinate for at least 30 minutes, but longer marination (up to 4 hours) enhances the taste even more.
Rice Selection: Use jasmine or basmati rice for their ability to soak up flavors without becoming mushy. If using freshly cooked rice, allow it to cool slightly before stir-frying to prevent clumping.
Vegetable Variations: Feel free to add or substitute vegetables like snap peas, zucchini, or carrots for additional nutrients and color.
Heat Level: Adjust the spiciness by controlling the amount of chili flakes. Add more for a spicy kick or omit for a milder dish.
Garnish Ideas: Green onions and sesame seeds are classic garnishes, but crushed cashews or almonds can add an extra layer of crunch.
Leftovers: This dish reheats well, making it great for meal prep. Store in an airtight container for up to 3 days in the fridge.
Serving Presentation: For a fun touch, serve the dish in hollowed-out pineapple halves for a tropical vibe.