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Quick, Easy Pineapple Chicken and Rice

A fast and flavorful weeknight dinner featuring tender, caramelized chicken chunks and juicy pineapple tossed in a sticky, sweet, and savory glaze, served over rice.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian-Inspired
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Rice
  • 1.5 lbs boneless skinless chicken breasts cut into 1-inch cubes
  • 1 tbsp cooking oil
  • 2 cups fresh pineapple cut into chunks
  • 3 cups cooked rice brown or jasmine, kept warm
  • 2 tbsp fresh cilantro chopped, for garnish
Sticky Glaze
  • 0.33 cup low-sodium soy sauce
  • 0.25 cup pineapple juice
  • 3 tbsp brown sugar packed
  • 1 tbsp rice vinegar
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1 tbsp cornstarch mixed with 1 tbsp cold water

Equipment

  • Large Skillet or Wok
  • Small mixing bowl
  • Cutting board
  • Chef's Knife
  • Whisk

Method
 

  1. In a small bowl, whisk together the soy sauce, pineapple juice, brown sugar, rice vinegar, minced garlic, and grated ginger. Set aside.
  2. Heat the cooking oil in a large skillet over medium-high heat. Add the cubed chicken and cook for 6-8 minutes, turning occasionally, until browned and cooked through.
  3. Add the fresh pineapple chunks to the skillet with the chicken and cook for 1-2 minutes until warmed.
  4. Pour the prepared sauce mixture into the skillet. Let it simmer for 1 minute.
  5. Stir the cornstarch and cold water slurry, then pour it into the pan. Stir continuously for 1-2 minutes until the sauce becomes dark, glossy, and thickly coats the chicken and pineapple.
  6. Remove from heat. Serve hot over warm cooked rice and garnish generously with fresh chopped cilantro.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. For a gluten-free version, substitute soy sauce with Tamari.