Pineapple Chicken and Rice
Juicy pineapple chicken with fluffy rice in a sweet-savory Asian sauce - a 30-minute tropical dinner that's better than takeout!
Ingredients
For the Chicken & Rice:
- 1.5 lbs boneless skinless chicken breasts cut into 1-inch chunks
- 2 cups jasmine rice
- 1 fresh pineapple or 20 oz canned pineapple chunks
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 green onions sliced
- 2 tablespoons vegetable oil
- Salt and pepper to taste
For the Sauce:
- 1/2 cup pineapple juice
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 2 tablespoons cornstarch
- 2 tablespoons water for cornstarch slurry
Instructions
Cook Rice:
- Rinse jasmine rice until water runs clear
- Cook according to package instructions
- Fluff with fork when done
Prepare Sauce:
- Mix pineapple juice, soy sauce, honey, and rice vinegar
- In separate bowl, combine cornstarch and water
Cook Chicken:
- Heat oil in large skillet over medium-high heat
- Season chicken with salt and pepper
- Cook 4-5 minutes per side until golden
- Remove and set aside
Make Sauce:
- In same pan, sauté garlic and ginger (30 seconds)
- Add pineapple chunks, cook 2-3 minutes
- Pour in sauce mixture, bring to simmer
- Add cornstarch slurry, cook until thickened
- Return chicken to pan, coat with sauce
Serve:
- Place rice in bowls
- Top with chicken and sauce
- Garnish with green onions
Notes
- For extra flavor, marinate chicken in soy sauce and ginger for 30 minutes before cooking
- Use pineapple juice from canned pineapple in the sauce for zero waste
- Toast rice in pan before cooking for nuttier flavor and better texture