Description
This Pineapple Chicken and Rice recipe is a delightful blend of sweet and savory flavors that come together in a delicious Asian-inspired dish. Tender chicken, juicy pineapple, and crisp bell peppers are coated in a flavorful sauce and served over a bed of fluffy white rice.
Ingredients
Chicken and Marinade:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Sauce:
- 1 red bell pepper, diced
- 1 cup pineapple chunks (fresh or canned, drained if canned)
- ½ cup pineapple juice
- ¼ cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Additional:
- 2 cups cooked white or jasmine rice
- 2 tablespoons chopped green onions (optional)
- sesame seeds for garnish (optional)
Instructions
- Prepare Chicken: Heat olive oil in a skillet, season chicken with salt and pepper, cook until browned and cooked through. Set aside.
- Cook Peppers: In the same skillet, cook diced bell pepper until slightly softened.
- Make Sauce: Whisk together pineapple juice, soy sauce, honey, rice vinegar, garlic, and ginger. Pour into the skillet with bell pepper. Simmer, then add cornstarch slurry and cook until thickened.
- Combine: Add cooked chicken and pineapple to the skillet. Simmer briefly.
- Serve: Serve over rice, garnish with green onions and sesame seeds if desired.
Notes
- For extra flavor, marinate the chicken in the sauce for 30 minutes before cooking.
- Substitute chicken thighs if preferred.
- Use brown rice or cauliflower rice for a different base.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 14g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg
