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Delicious Pineapple Chicken Rice featured image for an easy weeknight dinner recipe.

Irresistible Pineapple Chicken Rice

This recipe delivers a perfect balance of sweet, savory, and aromatic flavors. Tender chicken, flavorful rice, and sweet pineapple come together in a symphony of textures and tastes, making it a delightful and satisfying meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Asian Fusion
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tablespoon soy sauce
  • 1 tablespoon Shaoxing wine or dry sherry
  • 1 teaspoon cornstarch
  • 1 tablespoon vegetable oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 cup frozen peas and carrots
  • 3 cups cooked long-grain rice day-old rice is best
  • 2 tablespoons oyster sauce
  • 1 tablespoon curry powder
  • 1/4 cup chopped fresh cilantro, for garnish
  • Cashews or peanuts, for garnish optional

Equipment

  • Large wok or skillet
  • mixing bowl
  • measuring cups and spoons
  • spatula
  • cutting board
  • knife

Method
 

  1. Marinate the Chicken: In a bowl, combine the chicken pieces with soy sauce, Shaoxing wine (or dry sherry), and cornstarch. Mix well and let marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
  2. Prepare the Vegetables: Dice the onion and bell pepper. Mince the garlic. If using frozen peas and carrots, have them ready. Drain the canned pineapple chunks, reserving 1/4 cup of the juice.
  3. Stir-fry the Chicken: Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry until browned and cooked through, about 5-7 minutes. Remove the chicken from the wok and set aside.
  4. Sauté the Aromatics: Add the diced onion and bell pepper to the wok and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
  5. Combine Ingredients: Add the frozen peas and carrots to the wok and cook for 2-3 minutes until heated through. Add the drained pineapple chunks and stir-fry for another minute.
  6. Add Rice and Seasonings: Add the cooked rice to the wok and break it up with a spatula. Pour in the oyster sauce and curry powder. Stir-fry until the rice is evenly coated with the seasonings, about 2-3 minutes.
  7. Incorporate Chicken and Pineapple Juice: Return the cooked chicken to the wok. Pour in the reserved 1/4 cup of pineapple juice. Stir-fry everything together until well combined and heated through, about 2-3 minutes.
  8. Garnish and Serve: Garnish with chopped fresh cilantro and cashews or peanuts (optional). Serve hot.

Notes

For best results, use day-old jasmine rice. Marinating the chicken helps tenderize it. Canned pineapple provides a more predictable texture, but reserving some juice adds fresh flavor. Adjust oyster sauce to taste, as it can be salty. Store leftovers in an airtight container in the refrigerator for up to 3 days.