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A skillet filled with golden chicken cubes, bright red peppers, and pineapple chunks mixed with jasmine rice.
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Pineapple Chicken and Rice

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 480kcal

Ingredients

  • 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
  • 3 cups cooked jasmine rice
  • 1 cup pineapple chunks, canned in juice or fresh
  • 2 tablespoons vegetable oil
  • 1 large red bell pepper, diced
  • 1/2 medium red onion, diced
  • 1/4 cup low -sodium soy sauce
  • 2 tablespoons pineapple juice
  • 1 tablespoon hone y
  • 1 teaspoon fresh ginger, minced
  • 2 cloves garlic , minced
  • 1/2 teaspoon black pepper
  • 2 tablespoons green onions, sliced for garnish

Instructions

  • Prepare the sauce by whisking together the soy sauce, pineapple juice, honey, minced ginger, and minced garlic in a small bowl; set aside.
  • Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
  • Add the cubed chicken to the skillet, season with black pepper, and sear until golden brown and cooked through (internal temperature of 165°F), approximately 8 minutes.
  • Remove chicken from the skillet and set aside on a plate.
  • In the same skillet, add the diced bell pepper and red onion, sautéing for 3 to 4 minutes until the vegetables are tender-crisp.
  • Add the pineapple chunks to the skillet and cook for an additional 2 minutes to slightly caramelize the edges.
  • Return the cooked chicken to the skillet and pour the sauce mixture over the ingredients.
  • Stir in the cooked jasmine rice, tossing continuously for 2 to 3 minutes until the rice is heated through and evenly coated in the sauce.
  • Garnish with sliced green onions and serve immediately.