Description

This easy pineapple chicken and rice bowl features juicy chicken, caramelized pineapple, and a sticky sweet-and-savory sauce over fluffy rice. It’s a quick, family-friendly dinner that brings tropical flavor to your weeknight table.

Ingredients

Scale

2 large boneless, skinless chicken breasts (about 1 lb), cut into bite-sized pieces
2 tablespoons soy sauce (regular or low-sodium)
1 tablespoon cornstarch
1 tablespoon olive oil (or any neutral oil)
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1 cup pineapple chunks, diced (fresh or canned, in juice)
1/2 cup pineapple juice (from the can or fresh squeezed)
3 tablespoons soy sauce
2 tablespoons honey (or maple syrup for vegan)
2 tablespoons rice vinegar (or white vinegar)
1 tablespoon brown sugar
2 teaspoons fresh ginger, grated (or 1/2 teaspoon ground ginger)
2 garlic cloves, minced
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
1 large red bell pepper, sliced
1/2 medium onion, sliced
2 cups cooked jasmine or basmati rice (about 1 1/2 cups uncooked)
2 green onions, chopped (for garnish)
Sesame seeds (optional, for garnish)

Instructions

In a medium mixing bowl, combine 2 tablespoons soy sauce, 1 tablespoon cornstarch, 1 tablespoon olive oil, 1/2 teaspoon black pepper, and 1/4 teaspoon garlic powder. Add chicken pieces and toss to coat. Marinate for at least 10 minutes (up to 30 minutes for more flavor).
Rinse 2 cups jasmine or basmati rice until water runs clear. Cook according to package instructions. Set aside and keep warm.
In a small bowl, whisk together 1/2 cup pineapple juice, 3 tablespoons soy sauce, 2 tablespoons honey, 2 tablespoons rice vinegar, 1 tablespoon brown sugar, 2 teaspoons grated ginger, and 2 minced garlic cloves. In another bowl, mix 1 tablespoon cornstarch with 2 tablespoons water to make a slurry.
Dice 1 cup pineapple chunks, slice 1 large red bell pepper and 1/2 medium onion. Chop 2 green onions for garnish.
Heat a large nonstick skillet or wok over medium-high heat. Add a drizzle of oil. Sear marinated chicken pieces in batches for 2-3 minutes per side until golden brown and cooked through (internal temp 165°F). Remove chicken and set aside.
In the same pan, add a bit more oil if needed. Add sliced onion and bell pepper, cook for 2 minutes until slightly softened. Add diced pineapple and cook another 1-2 minutes until caramelized at the edges.
Return chicken to the skillet. Pour in the sauce. Stir and let simmer for 2-3 minutes. Stir in the cornstarch slurry and cook another 1-2 minutes, stirring often, until sauce thickens and turns glossy.
Fluff cooked rice. Scoop rice into bowls, top with pineapple chicken mixture. Garnish with green onions and sesame seeds. Serve hot.

Notes

For gluten-free, use tamari or coconut aminos instead of soy sauce and ensure cornstarch is gluten-free. Marinate chicken for extra flavor and tenderness. Don’t overcrowd the pan for best browning. Add extra veggies like broccoli or snap peas if desired. Leftovers keep well for up to 4 days in the fridge; store rice and chicken separately for best texture.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1/4 of recipe (about 1 1/2 cups per serving)
Calories: 370
Sugar: 15
Sodium: 900
Fat: 6
Saturated Fat: 1
Carbohydrates: 50
Fiber: 2
Protein: 28

Keywords: pineapple chicken, rice bowl, sweet and savory, easy dinner, stir fry, weeknight meal, family recipe, Asian chicken, pineapple recipe, meal prep