Description
Enjoy a taste of the tropics with this delicious Pineapple Chicken and Rice recipe. Tender chunks of chicken, sweet pineapple, and savory bell peppers come together in a flavorful Asian-inspired sauce. Serve over a bed of rice for a satisfying meal that’s sure to please your taste buds.
Ingredients
Scale
Chicken:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Stir-Fry:
- 1 red bell pepper (chopped)
- 1 cup diced pineapple (fresh or canned)
- 2 cloves garlic (minced)
- 1/4 cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Additional:
- 3 cups cooked white or brown rice
- Chopped green onions and sesame seeds for garnish
Instructions
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook for 5–6 minutes until browned and cooked through. Remove and set aside.
- Prepare Stir-Fry: In the same skillet, sauté bell pepper, pineapple, and garlic for 2–3 minutes. Add soy sauce, honey, rice vinegar, and sesame oil. Return chicken to the skillet and simmer.
- Thicken Sauce: Stir in cornstarch slurry and cook until sauce thickens, about 1–2 minutes. Remove from heat.
- Serve: Over cooked rice, garnish with green onions and sesame seeds.
Notes
- For extra flavor, marinate chicken in soy sauce and garlic for 30 minutes.
- Add snap peas, broccoli, or carrots for more vegetables.
- Great for meal prep and reheats well.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 14g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg
