Pineapple Chicken and Rice
Juicy chicken, fluffy rice, and a homemade pineapple sauce come together in just under an hour—perfect for weeknights or meal prepping.
Equipment
- Large Skillet or Sauté Pan
- Medium Saucepan
- Rice Cooker or Saucepan
- Sharp Knife and Cutting Board
- Mixing Bowls
- Measuring Cups and Spoons
- Tongs or Spatula
Ingredients
For the Chicken and Rice
- 4 boneless, skinless chicken breasts (or thighs, if you prefer dark meat)
- 1 cup white rice (or brown rice for a healthier twist)
- 1 (20 oz) can pineapple chunks, drained — reserve the juice for the sauce
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes (optional, for a subtle kick)
- Salt and pepper, to taste
For the Pineapple Sauce
- 1/2 cup pineapple juice (from the canned pineapple)
- 1/4 cup soy sauce
- 2 tablespoons honey (or brown sugar)
- 2 tablespoons rice vinegar (or white vinegar)
- 2 tablespoons cornstarch (for thickening)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
Instructions
Cooking Instructions
- First, I season the chicken breasts with garlic powder, onion powder, ground ginger, salt, pepper, and a little red pepper flakes for heat (if I’m in the mood for a little spice).In a large skillet over medium heat, I drizzle in the olive oil and let it heat up. Then I sear the chicken for about 6–7 minutes on each side until it’s cooked through and has a nice golden color on the outside. Once done, I set the chicken aside on a plate and loosely cover it to keep it warm
- While the chicken is cooking, I prepare the rice. If I’m using white rice, I follow the package instructions—usually 1 part rice to 2 parts water. You can use a rice cooker or a pot; both work well. Brown rice takes a bit longer but adds a lovely nutty texture. Once cooked, I fluff the rice with a fork and keep it covered to stay warm.
- Now, let’s build that sweet and savory pineapple glaze! In a saucepan, I combine the reserved pineapple juice, soy sauce, honey, rice vinegar, garlic powder, and ground ginger. I bring it to a gentle simmer over medium heat while stirring occasionally.In a small bowl, I mix the cornstarch with a splash of water to create a slurry. Once the sauce is bubbling, I slowly whisk in the slurry and continue to cook for 2–3 minutes until the sauce thickens and becomes glossy. The aroma at this point is irresistible.
- Next, I pour the warm pineapple sauce over the chicken and pineapple, stirring gently to coat everything evenly. I let it all simmer together for about 5 minutes so the flavors really soak into the chicken and pineapple. The combination of the sweet pineapple and savory soy-based sauce is mouthwatering.
- Now comes the best part—plating! I spoon a generous serving of rice onto each plate or into bowls, then top it with a hearty portion of the pineapple chicken mixture.For an extra layer of freshness and color, I love garnishing the dish with chopped fresh cilantro and a sprinkle of sliced green onions. Not only does it look vibrant, but it adds a pop of flavor that balances the sweet-savory sauce beautifully.