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A delicious serving of Pineapple Chicken and Rice is pictured, perfect for a flavorful meal.

Amazing Pineapple Chicken and Rice

This recipe delivers a perfectly balanced sweet and savory Pineapple Chicken and Rice, reminiscent of takeout favorites. The key is balancing the sweetness of pineapple with savory elements like soy sauce, ginger, and garlic, while achieving golden-brown chicken and fluffy rice.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Asian-inspired
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp grated ginger
  • 1 clove garlic, minced
  • 1 tbsp cornstarch
  • 1 tbsp vegetable oil
  • 1 cup pineapple chunks, fresh or canned
  • 1/4 cup pineapple juice
  • 1/4 cup chicken broth
  • 2 tbsp soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1 tbsp ketchup
  • 1 tsp cornstarch
  • 2 tsp cold water
  • 2 cups long-grain rice
  • 4 cups water
  • 1/2 tsp salt
  • Chopped green onions optional
  • Sesame seeds optional
  • Red pepper flakes optional

Equipment

  • Large skillet or wok
  • mixing bowl
  • Pot with lid
  • measuring cups and spoons
  • fork
  • knife
  • cutting board
  • Stirring spoon

Method
 

  1. Prepare the Chicken: In a bowl, combine the chicken pieces with 1 tbsp soy sauce, 1 tbsp rice vinegar, grated ginger, minced garlic, and 1 tbsp cornstarch. Mix well and let it marinate for at least 15 minutes, but no more than 30.
  2. Cook the Rice: Rinse the rice under cold water until the water runs clear. In a pot, combine the rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes, or until all the water is absorbed. Fluff with a fork and set aside.
  3. Sear the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
  4. Make the Sauce: In the same skillet, add the pineapple chunks and cook for a few minutes until slightly caramelized. Add the pineapple juice, chicken broth, 2 tbsp soy sauce, brown sugar, rice vinegar, and ketchup. Bring to a simmer.
  5. Thicken the Sauce: Stir the cornstarch mixed with cold water into the sauce and cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
  6. Combine and Serve: Add the cooked chicken back to the skillet with the sauce. Toss to coat the chicken evenly. Serve the Pineapple Chicken over a bed of rice. Garnish with chopped green onions, sesame seeds, and red pepper flakes, if desired.

Notes

For best results, use a combination of fresh pineapple chunks and canned pineapple juice. Adjust the sweetness, sourness, and saltiness of the sauce to your liking. Don't over-marinate the chicken. Store leftovers in an airtight container in the refrigerator for up to 3 days.