Pineapple Chicken and Rice

Introduction:

This Pineapple Chicken and Rice recipe is a tropical-inspired one-pan meal that’s full of flavor and easy to make. Juicy chunks of grilled chicken glazed in a tangy-sweet pineapple sauce are tossed with sautéed pineapple and fluffy rice. It’s the perfect weeknight dinner that brings vacation vibes right to your kitchen!

Ingredients:

For the chicken:

• 2 large chicken breasts, cubed
• Salt & pepper to taste
• 2 tbsp olive oil
• 1 cup pineapple chunks (fresh or canned)
• 2 green onions, chopped (for garnish)

For the sauce:

• 1/3 cup soy sauce
• 2 tbsp honey or brown sugar
• 1/4 cup pineapple juice
• 1 tbsp rice vinegar or apple cider vinegar
• 2 cloves garlic, minced
• 1 tsp ginger, grated (optional)
• 1 tbsp cornstarch + 2 tbsp water (for thickening)

For the rice:

• 2 cups cooked rice (white or brown, freshly made or leftover)

Instructions:

1. Cook the chicken:
   • Season cubed chicken with salt and pepper.
   • Heat olive oil in a large skillet over medium-high heat.
   • Add chicken and cook until browned and fully cooked, about 6–8 minutes.
   • Remove chicken from the skillet and set aside.
2. Make the sauce:
   • In the same skillet, add soy sauce, honey (or brown sugar), pineapple juice, vinegar, garlic, and ginger.
   • Bring to a simmer.
   • Stir in the cornstarch slurry and let the sauce thicken (about 2–3 minutes).
3. Add everything back:
   • Add the cooked chicken and pineapple chunks to the skillet.
   • Stir well to coat everything in the sauce.
4. Assemble:
   • Add cooked rice and toss gently until everything is well combined and heated through.
5. Garnish & serve:
   • Top with chopped green onions and a few extra pineapple pieces for a pop of freshness.

Optional Add-ons:

• Crushed red pepper flakes for spice
• A drizzle of sriracha or sweet chili sauce
• Cashews or toasted sesame seeds for crunch