Description
Savor the delightful flavors of sweet pineapple and savory chicken in this easy-to-make Pineapple Chicken and Rice dish. Perfect for a quick weeknight meal or a casual dinner with friends, this Asian-inspired recipe is sure to become a family favorite.
Ingredients
Scale
For the Chicken:
- 1 1/2 pounds boneless, skinless chicken breasts (cut into bite-sized pieces)
- 2 tablespoons olive oil
For the Stir-Fry:
- 1 red bell pepper (diced)
- 1 cup diced pineapple (fresh or canned, drained)
- 2 cups cooked jasmine or white rice
- 1/4 cup low-sodium soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 2 cloves garlic (minced)
- 1 teaspoon fresh ginger (minced)
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 green onions (sliced)
- 1 tablespoon sesame seeds (optional)
Instructions
- Cook the Chicken: In a large skillet or wok, heat olive oil over medium-high heat. Add the chicken pieces and cook for 5-6 minutes until cooked through and lightly browned.
- Prepare the Stir-Fry: Add diced red bell pepper and cook for 2-3 minutes. Stir in pineapple chunks.
- Make the Sauce: Whisk together soy sauce, honey, rice vinegar, garlic, and ginger. Pour over chicken and vegetables, bring to a simmer.
- Thicken the Sauce: Stir in cornstarch slurry, cook until thickened.
- Combine: Remove from heat, stir in cooked rice until coated. Garnish with green onions and sesame seeds. Serve warm.
Notes
- Use brown rice for added fiber or cauliflower rice for a low-carb option.
- Add snap peas or broccoli for extra veggies.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: about 1 1/2 cups
- Calories: 410
- Sugar: 15g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
