Description
This Hawaiian Pineapple Chicken & Rice recipe brings together tender chicken breast, sweet pineapple chunks, and vibrant bell peppers in a savory soy sauce glaze. Quick and easy to prepare, it’s perfect for a flavorful weeknight dinner that combines sweet and savory elements over a bed of fluffy white rice.
Ingredients
Scale
Protein & Produce
- 1 lb chicken breast, cubed
- 1 cup pineapple chunks (fresh or drained canned)
- 1 red bell pepper, chopped
- 2 garlic cloves, minced
- 1 tsp fresh ginger, minced
- 2 green onions, chopped (optional)
Sauce Ingredients
- 1/3 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
- 1/4 cup water
Additional
- 2 cups cooked white rice
- 1 tsp sesame seeds (optional)
- Cooking oil for sautéing
Instructions
- Sear the chicken: Heat oil in a large skillet over medium-high heat. Sear the cubed chicken breast until browned and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.
- Sauté aromatics and vegetables: In the same skillet, sauté minced garlic and ginger until fragrant, about 30 seconds. Add the chopped red bell pepper and cook for 2-3 minutes until slightly softened.
- Prepare sauce: In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, cornstarch, and water until smooth and combined.
- Cook sauce: Pour the prepared sauce into the skillet with the vegetables and simmer for 2-3 minutes, stirring occasionally, until the sauce thickens.
- Combine chicken and pineapple: Add the cooked chicken and pineapple chunks to the skillet. Stir to coat everything evenly with the sauce and cook for another 3-4 minutes until heated through.
- Serve: Spoon the pineapple chicken mixture over cooked white rice. Garnish with chopped green onions and sesame seeds if desired. Serve hot.
Notes
- You can substitute brown rice for a healthier alternative.
- Fresh pineapple adds a more vibrant flavor, but canned pineapple chunks drained well work fine.
- If you prefer a spicier dish, add a pinch of red pepper flakes or some chopped chili peppers when sautéing the garlic and ginger.
- To make it gluten-free, use tamari sauce instead of regular soy sauce.
- Use cooking oil with a high smoke point such as vegetable or canola oil for sautéing.
