Pineapple Chicken And Rice: Sweet, Savory, And Shockingly Simple Recipe

I love How To Make Pineapple Chicken because it blends tender chicken, juicy pineapple chunks, and vibrant red bell pepper with a hint of garlic and soy sauce. The sweet and savory medley has quickly become my favorite fast lunch meal, sparking interest every time I prepare it.

I recently tried a new twist on a classic dish and I can’t wait to share it with you. This Pineapple Chicken and Rice is a crazy mix of sweet and savory flavors that’s shockingly simple to pull off.

I start by seasoning 1.5 lbs of chicken breasts, cutting them into bite-sized cubes, and giving them a quick toss in cornstarch before frying until golden with a bit of vegetable oil. Then I throw in diced yellow onion, minced garlic, and red bell pepper to create a savory base that’s bursting with flavor.

Adding in pineapple chunks and juice really gives the dish a tropical kick while soy sauce, brown sugar, and a drizzle of rice vinegar tie everything perfectly together. The chicken broth and a hearty serving of white rice bring all the flavors up, and a sprinkle of green onions and red chili flakes finish it off.

It’s a meal that’s both a fast lunch option and a surprising dinner hit. Enjoy!

Why I Like this Recipe

1. I love how this recipe combines sweet pineapple with savory chicken, it makes every bite an explosion of flavor that always keeps me coming back for more.
2. I like that the sauce thickens up so nicely when it simmers, which means every mouthful is loaded with a tasty, rich taste that really fills me up.
3. I appreciate how easy it is to make, even if im not a master chef, it gives me a lot of freedom to adjust the heat with chili flakes if i wanna spice things up a bit.
4. I like the texture of the chicken after it’s been coated in cornstarch and browned really well, it gives the dish a satisfying crunch and juiciness at the same time.

Ingredients

• Boneless chicken breasts provide lean protein for muscle building and flavor.
• Fresh pineapple chunks supply natural sweetness, vitamin C, and a tropical tang.
• Diced red bell pepper adds crunch, fiber and extra vitamin C boost.
• Soy sauce offers a salty, savory punch that deepens the dish’s flavor.
• Garlic and onion create a robust base with fragrant, aromatic qualities.
• Cooked white rice provides essential carbohydrates to fuel energy and balance textures.
• Chicken broth lifts the dish with moisture and savory depth for the sauce.

Ingredient Quantities

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• Salt and pepper to taste
• 2 tbsp cornstarch for dredging
• 2 tbsp vegetable oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup pineapple chunks (fresh or canned)
• 1/4 cup pineapple juice (from the can if use canned pineapple)
• 3 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 1/2 cup chicken broth
• 2 cups cooked white rice
• A handful of chopped green onions (optional)
• A pinch of red chili flakes (optional if you like a little heat)

How to Make this

1. Season the chicken cubes with salt and pepper, then dredge them in cornstarch until they get a light coat.

2. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until it’s nicely browned on all sides and just about cooked through. Remove the chicken from the pan.

3. In the same skillet, add the diced yellow onion, minced garlic and red bell pepper. Cook ’em until the onion is soft and starts to turn a little golden.

4. Stir in the pineapple chunks and pour in the pineapple juice. Make sure to use the juice from the can if that’s what youre using.

5. Add the soy sauce, brown sugar, and rice vinegar to the pan. Let it bubble for about a minute so all the flavors start to mix.

6. Pour in the chicken broth and let the sauce simmer for a few minutes, stirring occasionally.

7. Put the chicken back into the skillet. Let everything simmer together until the sauce thickens a bit and the chicken is fully cooked.

8. If you like a bit of heat, sprinkle in a pinch of red chili flakes while its simmering.

9. Serve the pineapple chicken over two cups of cooked white rice.

10. Garnish with chopped green onions if you want a fresh finish and then enjoy your sweet and savory meal.

Equipment Needed

1. Cutting board – for chopping the chicken and veggies; helps keep your work area organized.
2. Chef’s knife – essential for dicing the onion, red bell pepper, and mincing garlic.
3. Mixing bowl – used to season and dredge the chicken cubes in cornstarch; makes sure every piece is evenly coated.
4. Measuring spoons and cups – necessary for getting the right amounts of oil, cornstarch, pineapple juice, soy sauce, brown sugar, and rice vinegar.
5. Large skillet – the main pan to brown the chicken and combine all the ingredients for that sweet and savory sauce.
6. Spatula or tongs – helps in stirring the ingredients and flipping the chicken to avoid overcooking.
7. Rice cooker or medium saucepan with lid – needed to cook the white rice which is the base of the dish.
8. Can opener – only needed if you’re using canned pineapple; ensures you can safely open the can.

FAQ

Pineapple Chicken And Rice: Sweet, Savory, And Shockingly Simple Recipe Substitutions and Variations

• For the chicken, you can substitute turkey breast cubes if you’re looking for a lean alternative that still works great in stir-fry.
• If you don’t have cornstarch, try using arrowroot powder instead. It works almost the same for dredging.
• Instead of red chili flakes, you might want to use a pinch of crushed red pepper or even a little cayenne pepper for that extra kick.
• If you run out of pineapple chunks, diced mango can give an interesting twist while keeping it sweet and fruity.
• You can switch up soy sauce with tamari if you need a gluten-free option that still brings that savory depth.

Pro Tips

1. When you dredge the chicken in cornstarch, try to coat each piece evenly so you get a nice crispy bite without any clumps of powder left over.
2. Make sure you keep an eye on the veggies as they cook; you dont wanna overcook them since they add a great crunch and fresh flavor to the dish.
3. If you use canned pineapple, use the juice from it too, as it gives extra tanginess, but if you’re using fresh pineapple, a little extra juice can help bring all the flavors together.
4. Stir frequently after you add the sauce ingredients so it simmers out nice and thick without burning; this helps the chicken to stay super tender and full of flavor.