Delicious Pineapple Chicken and Rice for Quick Family Dinners

Ingredients

• 454 g (1 pound)boneless, skinless chicken breast
• 60 ml (¼ cup)low-sodium soy sauce
• 60 ml (¼ cup)pineapple juice
• 15 ml (1 tablespoon)honey or brown sugar
• 165 g (1 cup)pineapple chunks
• 3 clovesgarlic
• 1 mediumred bell pepper
• 30 ml (2 tablespoons)green onions
• About 315 g (2 cups)cooked rice
• 30 ml (2 tablespoons)olive or sesame oil
• 8 g (1 tablespoon)cornstarch

Instructions

1. 1

   Prepare vegetables

   Dice the red bell pepper, mince the garlic and slice the green onions.

2. 2

   Brown chicken

   Heat the olive oil in a large frying pan over medium heat. Add the diced chicken and cook for about 5–7 minutes, until browned.

3. 3

   Cook vegetables

   Stir in the garlic and red pepper and sauté for 3–4 minutes, until tender.

4. 4

   Mix the sauce

   In a small bowl, combine the soy sauce, pineapple juice, honey or brown sugar, and cornstarch. Pour the mixture into the pan and stir to combine.

5. 5

   Simmer pineapple

   Add the pineapple chunks and simmer for another 5–7 minutes, until heated through.

6. 6

   Serve with rice

   Spoon the chicken mixture over the cooked rice and garnish with the sliced green onions.

What is pineapple chicken and rice?

This is a quick chicken-and-rice dinner with sweet pineapple, vegetables and a soy-based sauce. It draws on familiar sweet-and-savoury flavours often found in Asian-inspired cooking, though this particular combination is a straightforward home-style dish.

The sauce thickens around the chicken and pineapple, while serving everything over rice makes it a complete, easy-to-portion meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 348 calories, 23g protein, 47g carbs, 9g fat.

The rice and pineapple supply much of the carbohydrate, while the chicken breast is the main source of protein. Oil contributes most of the fat, with smaller amounts from the sauce ingredients. To balance the plate, serve a generous portion of vegetables alongside the rice and chicken.

Choosing the ingredients

Chicken breast: Cut it into similarly sized pieces so it cooks evenly and browns in the time given.

Pineapple: Chunks add sweetness and a juicy bite, while pineapple juice gives the sauce its fruit flavour.

Soy sauce: Low-sodium soy sauce keeps the savoury element in balance with the fruit and sweetener.

Getting the sauce right

Cornstarch: Mix it with the liquid ingredients before adding them to the pan to help it disperse smoothly.

Sweetener: Honey or brown sugar both work here; stir the sauce well so the sweetener and cornstarch are evenly combined.

Mind the cooking order

Chicken first: Browning the pieces before adding the vegetables gives them direct contact with the hot pan.

Vegetables next: The garlic and pepper need only 3–4 minutes, so add them after the chicken has had its initial cooking time.

Sauce last: Add the pineapple after stirring in the sauce, then simmer for 5–7 minutes until it is heated through.

How to judge doneness

Chicken: The recipe calls for about 5–7 minutes of browning, followed by the sauce simmer. Check that the largest pieces are cooked through before serving.

Pepper: It should be tender after its short sauté, while the pineapple needs only to warm through during the final simmer.

Serve it well

Rice: Spoon the chicken and sauce over cooked rice so it catches the juices from the pan.

Green onions: Add them as a garnish just before serving for a fresh, lightly sharp contrast to the sweet sauce.

For a more substantial spread, serve with a simple green vegetable on the side.

Recipe notes & tips

• Cut the chicken into evenly sized pieces to help it cook consistently.
• Have the vegetables and sauce ingredients ready before heating the pan.
• Mix the cornstarch thoroughly into the cold sauce ingredients before pouring them in.
• Use a large frying pan so the chicken has room to brown.
• Taste the sauce before serving and adjust the balance with the honey or brown sugar already in the recipe.

Variations

• Use sesame oil: Choose it instead of olive oil for a more pronounced sesame note.
• Swap the sweetener: Use honey or brown sugar, as preferred.
• Change the pepper: Use a different colour of bell pepper for a slightly different look.
• Add favourite vegetables: Include extra vegetables alongside the pepper, keeping pieces small so they cook promptly.
• Try another protein: Substitute a similar amount of another protein, adjusting the cooking time until it is cooked through.

Common mistakes to avoid

• Crowding the pan: The chicken may steam rather than brown; use a large pan and spread the pieces out.
• Adding dry cornstarch: It can form lumps in the sauce; mix it with the soy sauce and pineapple juice first.
• Overcooking the garlic: It can turn bitter; add it with the pepper after browning the chicken.
• Skipping the simmer: The pineapple and sauce need the final 5–7 minutes to heat through.
• Serving without tasting: Check the sauce before plating and make sure its sweet and savoury flavours suit your preference.

How to store

Refrigerate leftovers promptly in an airtight container and use within 3–4 days. Reheat until piping hot, adding a splash of water if the sauce has thickened; store rice with the chicken or separately.

Frequently asked questions