Prep Time 15 mins
Cook Time 25 mins
Rest Time 5 mins
Total Time 45 mins
Cooking Method:
Cuisine: ,
Courses: ,
Difficulty: Beginner
Cooking Temp: 190  C
Servings: 4
Best Season: Summer
Description

This Sweet and Savory Pineapple Chicken and Rice recipe brings together tender chicken thighs, juicy pineapple chunks, and a flavorful soy-garlic glaze over perfectly cooked rice. It's a balanced, one-pan meal ideal for weeknight dinners or weekend gatherings—quick, budget-friendly, and loaded with tropical flavor.

Ingredients
    For the Chicken Marinade
  • 500 g chicken thighs (boneless, skinless; cut into bite-size pieces)
  • 2 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 2 cloves garlic (minced)
  • 1 tsp fresh ginger (grated)
    • For the Pineapple Sauce
  • 0.5 cup pineapple juice (from canned pineapple or fresh)
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp ketchup
  • 1 tsp cornstarch (mixed with 1 tbsp water)
    • For the Main Dish
  • 1 tbsp vegetable oil
  • 1 cup pineapple chunks (fresh or canned, drained)
  • 1 small red bell pepper (diced)
  • 1 small green bell pepper (diced)
  • 1 small onion (chopped)
  • 2 cups cooked jasmine rice (freshly steamed or day-old)
  • 2 stalks green onion (sliced, for garnish)
  • 1 tsp sesame seeds (optional)
Instructions
    Marinate the Chicken
  1. 1
    Place chicken thigh pieces in a mixing bowl. Add soy sauce, brown sugar, rice vinegar, garlic, and grated ginger. Mix well, cover, and marinate in the fridge for at least 15 minutes (or up to 2 hours for deeper flavor).
    2. Prepare the Pineapple Sauce
  2. 2
    In a small bowl, combine pineapple juice, soy sauce, honey, and ketchup. Stir well. In a separate small cup, mix cornstarch and water until smooth. Set both aside.
    3. Sear the Chicken
  3. 3
    Heat 1 tbsp vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the marinated chicken and cook for 5-7 minutes until browned and cooked through. Remove chicken and set aside.
    4. Cook the Vegetables
  4. 4
    In the same pan, add bell peppers and onion. Sauté for 3-4 minutes until just tender. Add pineapple chunks and stir-fry for another 2 minutes until slightly caramelized.
    5. Combine Sauce and Chicken
  5. 5
    Return the cooked chicken to the pan with the vegetables. Pour in the prepared pineapple sauce and bring to a simmer. Stir in the cornstarch slurry and cook until the sauce thickens and glazes the chicken—about 2-3 minutes.
    6. Assemble and Serve
  6. 6
    Add cooked rice to the pan and gently fold everything together, letting the rice absorb the sauce for 1–2 minutes. Garnish with sliced green onions and sesame seeds if using. Serve hot.
Note

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or microwave.

Make It Spicy: Add 0.5 tsp chili flakes or a splash of sriracha to the sauce.

Rice Substitute: Works well with brown rice, quinoa, or even cauliflower rice.

Protein Variations: You can substitute chicken thighs with chicken breast, tofu, or shrimp.

Meal Prep: Marinate chicken and chop veggies ahead of time for a quicker weeknight dinner.

Keywords: quick dinner recipe, pineapple chicken, easy one-pan meal, budget-friendly, family-friendly
Read it online: https://petitepanini.com/recipe/sweet-and-savory-pineapple-chicken-and-rice-recipe/