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Overhead hero shot of pineapple chicken and rice served in a low white bowl, boneless skinless pan-seared chicken breast pieces cut into bite-size chunks, sautéed and lightly browned, no breading, no batter, no crispy coating, glossy light amber sauce made with pineapple juice and soy sauce, fluffy white rice, pineapple chunks, red bell peppers, visible cooked onion pieces, green onion garnish, sesame seeds, lime wedge, bright white kitchen setting, white marble countertop, soft daylight, hyper-realistic editorial food photography, clean composition, no text, no watermark

Pineapple Chicken And Rice

This pineapple chicken and rice is sweet, savory, glossy, and bright without tasting too sugary. Tender pan-seared chicken, fluffy rice, juicy pineapple, red bell pepper, and a simple pineapple soy garlic sauce make it an easy dinner with plenty of color.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

Base
  • 1 1/2 pounds boneless skinless chicken breasts or thighs cut into 1-inch pieces
  • 1 tablespoon olive oil avocado oil, or vegetable oil
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper
  • 1 1/2 cups long-grain white rice rinsed
  • 2 1/4 cups low-sodium chicken broth
  • 1 tablespoon butter
  • 1 red bell pepper chopped
  • 1/2 yellow onion chopped
  • 1 20- ounce can pineapple chunks in juice drained, with 1/2 cup juice saved
Sauce
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons honey
  • 2 tablespoons rice vinegar or apple cider vinegar
  • 2 cloves garlic minced
  • 1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
  • 1 tablespoon ketchup
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Method
 

  1. Rinse 1 1/2 cups long-grain white rice until the water looks mostly clear.
  2. Add the rice, chicken broth, butter, and 1/2 teaspoon kosher salt to a saucepan.
  3. Bring the rice mixture to a boil.
  4. Lower the heat.
  5. Cover the saucepan and simmer for 15 to 18 minutes.
  6. Remove the saucepan from the heat.
  7. Let the rice rest, covered, for 10 minutes.
  8. Heat the oil in a large skillet over medium-high heat.
  9. Season the chicken with the remaining 1/2 teaspoon kosher salt and black pepper.
  10. Cook the chicken for 5 to 7 minutes, stirring often.
  11. Add the chopped onion and chopped red bell pepper.
  12. Cook for 3 to 4 minutes, until slightly soft.
  13. Whisk the saved pineapple juice, soy sauce, honey, vinegar, garlic, ginger, and ketchup together.
  14. Stir the cornstarch and water together in a separate small bowl.
  15. Pour the pineapple sauce into the skillet.
  16. Add the pineapple chunks.
  17. Simmer for 2 minutes.
  18. Stir in the cornstarch slurry.
  19. Cook for 1 to 2 minutes, until the sauce looks glossy and thick.
  20. Serve the chicken mixture over the fluffy rice.
  21. For a saucier skillet meal, gently fold the rice into the pan before serving.

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