Description

A quick and easy one-pan dinner featuring savory chicken and fluffy rice tossed in a sweet, tangy pineapple sauce. This dish balances sweet and salty flavors for a comforting meal ready in under 30 minutes.

Ingredients

Scale

1 lb Chicken Breast or Thighs, boneless, skinless, cut into bite-sized pieces
1 cup Long-Grain White Rice (Jasmine or Basmati)
2 cups Water (for rice)
2 tbsp Vegetable Oil (divided)
3 cloves Garlic, freshly minced
1 tbsp Ginger, freshly grated
1 cup Pineapple Chunks (fresh, frozen, or canned, drained)
1/4 cup Soy Sauce (low-sodium or tamari for gluten-free)
2 tbsp Brown Sugar
1 tbsp Rice Vinegar
1 tsp Cornstarch
2 tbsp Water (for sauce)
Salt and Pepper to taste
Optional: Bell Peppers, Green Onions, Sesame Seeds

Instructions

Rinse rice under cold water until water runs clear. Cook rice according to package directions (usually 1:2 rice to water ratio). Keep warm and covered.
Pat chicken pieces dry with paper towels and season with a pinch of salt and pepper.
In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, cornstarch, and 2 tablespoons of water until smooth. Set aside.
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add chicken in a single layer and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken and set aside on a plate.
In the same pan, add remaining oil if needed. Add garlic and ginger, stirring constantly for about 30 seconds until fragrant.
Add bell peppers (if using) and pineapple chunks. Stir-fry for 2-3 minutes until pineapple starts to caramelize slightly.
Return chicken to the pan. Pour the sauce mixture over everything. Stir continuously as the sauce heats up and thickens, about 1-2 minutes.
Remove from heat. Stir in half of the green onions. Serve immediately over fluffy rice. Garnish with remaining green onions and sesame seeds.

Notes

For best results, have all ingredients prepped before heating the pan. If using canned pineapple, drain well to avoid a watery sauce. For a thicker sauce, ensure the cornstarch is fully dissolved before adding to the pan. Leftovers can be stored in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: Asian Fusion

Nutrition

Serving Size: 1 cup rice topped wi
Calories: 475
Sugar: 18
Sodium: 680
Fat: 12
Saturated Fat: 2
Carbohydrates: 55
Fiber: 2
Protein: 35

Keywords: pineapple chicken, chicken and rice, easy dinner, one pan meal, sweet and savory, quick weeknight dinner, gluten-free option