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A white bowl of pineapple chicken and rice topped with green onions and sesame seeds in a glossy sweet soy sauce

Pineapple Chicken and Rice

A quick and flavorful weeknight dinner with tender chicken breast cooked in a sweet and savory pineapple soy glaze, served over fluffy jasmine rice with bell peppers and green onions.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb chicken breast cubed into even bite-sized pieces
  • 2 tbsp olive oil or sesame oil sesame oil recommended for deeper flavor
  • 2 cloves garlic minced
  • 0.5 cup soy sauce low-sodium recommended
  • 0.33 cup pineapple juice
  • 2 tbsp honey or brown sugar honey gives a smoother glossier sauce
  • 1 tbsp rice vinegar or apple cider vinegar
  • 1 tsp cornstarch mixed with 1 tbsp cold water into a slurry right before using
  • 1.5 cups cooked rice jasmine rice preferred
  • 1 cup pineapple chunks fresh or canned, drained well if canned
  • 0.5 red bell pepper diced
  • 0.25 cup green onions chopped
  • sesame seeds and chili flakes optional garnish

Equipment

  • Large skillet or wok
  • Small mixing bowl for slurry
  • Cutting board and knife

Method
 

  1. Heat oil in a large skillet over medium-high heat. Add cubed chicken in a single layer and sear undisturbed for 3 to 4 minutes until golden brown on the bottom. Flip and cook another 2 to 3 minutes until the internal temperature reaches 165 degrees F. Remove from the pan and set aside.
  2. Lower the heat to medium. Add minced garlic to the same pan and stir constantly for 30 seconds. Add soy sauce, pineapple juice, honey, and vinegar. Stir to combine and simmer for 2 to 3 minutes.
  3. Stir the cornstarch slurry and pour it into the simmering sauce. Cook for 1 to 2 minutes, stirring constantly, until the sauce turns glossy and thick. Add a splash of water if it tightens too quickly.
  4. Return the chicken to the pan with the pineapple chunks and diced red bell pepper. Toss gently to coat everything in the sauce. Cook for about 1 minute to warm the pineapple through.
  5. Add the cooked rice and stir gently to combine. Heat through for 1 to 2 minutes. Top with green onions, sesame seeds, and chili flakes. Serve immediately.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. For best meal prep results, store rice separately to prevent it from absorbing too much sauce. Reheat in a skillet over medium-low heat with a splash of water or chicken broth.