Name: Sweet and Savory Pineapple Chicken with Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 ½ pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces; 1 cup fresh pineapple chunks (or canned pineapple, drained, with juice reserved); ¼ cup soy sauce; 2 tbsp brown sugar; 2 cloves garlic, minced; 1 tsp fresh ginger, grated; 1 tbsp rice vinegar; 1 tsp sesame oil (plus extra for cooking); 1 tbsp cornstarch; 2 tbsp water (for slurry); 2 green onions, chopped (for garnish); 1 tbsp toasted sesame seeds (optional); Cooked rice (white, brown, or jasmine) for serving

Description

A perfect balance of tangy, sweet, and savory, this Sweet and Savory Pineapple Chicken with Rice is a quick and easy one-pan meal. Juicy chicken, sticky pineapple glaze, and fluffy rice come together for a dish that’s as delicious as it is simple to make!

Ingredients

Scale

1 ½ pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 cup fresh pineapple chunks (or canned pineapple, drained, with juice reserved)
¼ cup soy sauce
2 tbsp brown sugar
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 tbsp rice vinegar
1 tsp sesame oil (plus extra for cooking)
1 tbsp cornstarch
2 tbsp water (for slurry)
2 green onions, chopped (for garnish)
1 tbsp toasted sesame seeds (optional)
Cooked rice (white, brown, or jasmine) for serving

Instructions

Prepare the Marinade:
In a medium bowl, whisk together soy sauce, brown sugar, garlic, ginger, rice vinegar, and sesame oil. Add the chicken pieces and toss to coat. Marinate for at least 20 minutes or up to 1 hour in the refrigerator.
Cook the Chicken:
Heat a large skillet over medium-high heat. Add a drizzle of sesame oil. Sear the marinated chicken pieces for 5-7 minutes, until browned and cooked through. Remove chicken from the skillet and set aside.
Make the Glaze:
In the same skillet, pour in the remaining marinade and add a splash of pineapple juice (if available). Mix 1 tablespoon cornstarch with 2 tablespoons of water to create a slurry, then stir it into the sauce. Simmer for 2-3 minutes, stirring constantly, until the glaze thickens.
Combine and Heat:
Return the cooked chicken to the skillet and toss to coat in the glaze. Add the pineapple chunks and cook for an additional 2-3 minutes until the pineapple is heated through.
Serve:
Spoon the pineapple chicken over a bed of warm rice. Garnish with chopped green onions and toasted sesame seeds, if desired.

Notes

You can substitute fresh pineapple with canned pineapple chunks. Just reserve some of the juice for the glaze.
For extra flavor, you can sprinkle a bit of crushed red pepper for a spicy kick.
Leftovers store well in the fridge for up to 3-4 days or in the freezer for up to 3 months.

Prep Time: 10 minutes
Cook Time: 15 minutes