Description
This Sweet and Savory Pineapple Chicken and Rice recipe is a quick and delicious one-pan meal perfect for weeknights. Tender chicken breast is sautéed with aromatic garlic and ginger, complemented by vibrant bell peppers and sweet pineapple chunks. Tossed in a flavorful honey-soy sauce and combined with fluffy cooked rice, it offers a perfect balance of sweet and savory in every bite.
Ingredients
Scale
Protein and Main Ingredients
- 1 lb chicken breast, diced
- 2 cups cooked rice
- 1 cup pineapple chunks
- 1/2 cup bell pepper, chopped
Sauce and Seasonings
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- Salt and pepper to taste
Cooking Fats
- 1 tablespoon olive oil
Instructions
- Heat the oil: Heat olive oil in a large skillet over medium heat to prepare for cooking the chicken evenly.
- Cook the chicken: Add diced chicken to the skillet and cook until it is browned on all sides and cooked through.
- Sauté aromatics: Stir in minced garlic and ginger and cook for about one more minute until fragrant.
- Add vegetables and pineapple: Add chopped bell pepper and pineapple chunks, cooking until the bell pepper becomes tender but still slightly crisp.
- Prepare and add sauce: In a small bowl, mix soy sauce and honey until combined. Pour this mixture over the chicken and vegetables in the skillet.
- Combine with rice: Stir in the cooked rice thoroughly, mixing all ingredients well and heating the rice through.
- Season to taste: Add salt and pepper according to your preference to balance the flavors.
- Serve: Serve the dish hot for the best taste and enjoy your sweet and savory pineapple chicken and rice!
Notes
- Use day-old rice for the best texture and less clumping.
- You can substitute chicken breast with thigh meat for a juicier dish.
- Adjust the amount of honey based on your desired sweetness.
- Adding a sprinkle of chopped green onions or sesame seeds can enhance flavor and presentation.
- For a gluten-free option, use tamari or gluten-free soy sauce.
