Pineapple Chicken and Rice
A tropical delight that balances sweet pineapple with savory chicken for a flavor-packed meal ready in no time. This dish creates a perfect harmony of tastes that will transport your taste buds to an island paradise without requiring hours in the kitchen.
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Servings: 4 servings
Calories: 420kcal
Equipment
- Large Skillet or Wok
- Mixing Bowl
Ingredients
- 1.5 lbs boneless, skinless chicken breasts cut into 1-inch cubes
- 1 cup fresh pineapple chunks or canned in juice, drained
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 medium onion chopped
- 3 cloves garlic minced
- 1/4 cup soy sauce low-sodium option available
- 3 tbsp honey
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 1/2 tsp red pepper flakes adjust to taste
- 2 cups cooked white rice brown rice works as a healthier substitute
- 2 green onions sliced diagonally for garnish
- 1 tbsp sesame seeds for garnish
Instructions
- Whisk together the soy sauce, honey, rice vinegar, and cornstarch in a small bowl until completely smooth.
- Heat the sesame oil in a large skillet or wok over medium-high heat until it shimmers. Add the chicken cubes and cook for 5-7 minutes until they're golden brown on the outside and no longer pink inside (internal temperature should reach 165°F).
- Add the chopped onion and garlic to the skillet with the chicken, reducing heat to medium. Cook for 2-3 minutes until the onion becomes translucent and the garlic becomes fragrant but not browned.
- Toss in the diced bell peppers and pineapple chunks, stirring to combine. Cook for another 3-4 minutes until the peppers slightly soften but still maintain their vibrant color and pleasant crunch.
- Pour the sauce mixture over the chicken and vegetable combination, adding red pepper flakes. Stir continuously as the sauce thickens, about 2-3 minutes.
- Serve over freshly cooked rice, garnishing with sliced green onions and a sprinkle of sesame seeds.
Notes
- For a vegetarian version, replace chicken with firm tofu
- Swap honey with maple syrup for a different sweetness profile
- Use coconut aminos instead of soy sauce for a soy-free alternative
- Try quinoa instead of rice for added protein
- For best results, use room temperature honey as it incorporates more easily than cold honey
- Swap honey with maple syrup for a different sweetness profile
- Use coconut aminos instead of soy sauce for a soy-free alternative
- Try quinoa instead of rice for added protein
- For best results, use room temperature honey as it incorporates more easily than cold honey
Nutrition
Calories: 420kcal | Carbohydrates: 48g | Protein: 35g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 85mg | Sodium: 620mg | Potassium: 650mg | Fiber: 3g | Sugar: 18g | Vitamin A: 850IU | Vitamin C: 120mg | Calcium: 45mg | Iron: 2.5mg
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