Description
This Sweet and Savory Pineapple Chicken and Rice recipe features tender, bite-sized chicken pieces cooked with fresh pineapple, vibrant bell peppers, and a flavorful soy-brown sugar sauce. Served over fluffy white rice and garnished with green onions, this dish offers a perfect balance of sweet, salty, and tangy flavors that’s easy to prepare and perfect for a quick weeknight dinner.
Ingredients
Scale
Protein and Produce
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup fresh pineapple chunks (or canned)
- 1 medium bell pepper, sliced (any color)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 green onions, sliced (for garnish)
Liquids and Sauces
- 1 cup low-sodium chicken broth
- 1/2 cup soy sauce
- 3 tablespoons vegetable oil, divided
Dry Ingredients
- 1/4 cup brown sugar
- 1 tablespoon cornstarch
- 2 cups cooked white rice
- Salt and pepper, to taste
Instructions
- Prepare the sauce: In a small bowl, mix together the soy sauce, brown sugar, and cornstarch until the mixture is well combined and smooth. Set aside.
- Sauté vegetables: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chopped onion and sliced bell pepper, cooking for 3-4 minutes until they begin to soften.
- Add garlic: Stir in the minced garlic and cook for another minute, ensuring to stir constantly to prevent it from burning.
- Cook chicken: Push the vegetables to the side of the skillet, add the remaining 2 tablespoons of vegetable oil to the center, and add the chicken pieces. Season with salt and pepper. Cook the chicken for 6-7 minutes, stirring occasionally until browned and fully cooked through.
- Add pineapple and sauce: Once the chicken is cooked, add the pineapple chunks to the skillet. Pour the prepared sauce over the chicken and pineapple, stirring to combine everything evenly. Continue cooking for another 5-7 minutes until the sauce thickens and coats the chicken nicely.
- Prepare rice: While the chicken and sauce cook, prepare 2 cups of cooked white rice according to package instructions or your preferred method.
- Serve: Spoon the sweet and savory chicken mixture over a bed of fluffy white rice on each plate.
- Garnish and enjoy: Sprinkle the sliced green onions on top as garnish and serve immediately for best flavor.
Notes
- Fresh pineapple adds a brighter taste, but canned pineapple works well too—drain it to reduce extra syrup.
- If you prefer a gluten-free option, substitute tamari for soy sauce.
- Adjust brown sugar to taste for more or less sweetness.
- You can replace white rice with brown rice or cauliflower rice for a different texture or lower carb option.
- To make this recipe spicier, add red pepper flakes or a diced chili when cooking garlic.
- Leftovers keep well in the fridge for up to 3 days and reheat nicely.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving (about 1 cup chicken mixture with 1/2 cup cooked rice)
- Calories: 400 kcal
- Sugar: 12 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 75 mg
Keywords: pineapple chicken, sweet and savory chicken, chicken and rice, easy chicken recipe, weeknight dinner, Asian chicken stir-fry
