Tropical Pineapple Chicken & Rice Delight

why make this recipe

This recipe is quick, bright, and full of sweet and savory flavors. It uses simple ingredients and cooks fast. You can make a full meal with rice and chicken in one pan or skillet. It is great for weeknights and small families.

introduction

This Tropical Pineapple Chicken & Rice Delight mixes juicy pineapple with soy and honey for a tasty sauce. It is easy to cook and uses common pantry items. If you like simple chicken dinners, try this other easy chicken dish as well: Chicken Parmesan with Alfredo Sauce recipe.

how to make Tropical Pineapple Chicken & Rice Delight

Follow these steps in order. Use a large pan or skillet. Cook rice before you start or use leftover rice.

Ingredients :

• 1 pound boneless, skinless chicken breasts, thinly sliced
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 1 can (15 oz) pineapple chunks, drained
• 1/4 cup soy sauce
• 1/4 cup honey
• 1/4 cup rice vinegar
• 1 clove garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• 2 cups cooked rice

Directions :

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the sliced chicken. Cook 4–6 minutes until browned and cooked through. Remove chicken and set aside.
3. In the same skillet, add the chopped onion. Cook 2–3 minutes until soft.
4. Add the minced garlic. Cook 30 seconds until fragrant.
5. Stir in the pineapple chunks.
6. Mix soy sauce, honey, and rice vinegar in a small bowl. Pour the sauce into the skillet.
7. Add red pepper flakes if you want spice.
8. Let the sauce simmer 2–3 minutes to thicken slightly.
9. Return the chicken to the skillet. Stir to coat with sauce and heat for 1–2 minutes.
10. Serve the chicken and sauce over the cooked rice.

how to serve Tropical Pineapple Chicken & Rice Delight

Serve hot over white or brown rice. Add steamed vegetables or a green salad on the side. Garnish with chopped green onions or sesame seeds if you like.

how to store Tropical Pineapple Chicken & Rice Delight

Cool to room temperature, then put in an airtight container. Keep in the fridge up to 3 days. Reheat in a pan on low heat or in the microwave until hot. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.

tips to make Tropical Pineapple Chicken & Rice Delight

• Slice the chicken thin so it cooks fast and stays tender.
• Drain the pineapple well to avoid a watery sauce.
• Taste the sauce before serving and add a little more honey or soy if you want sweeter or saltier.
• Cook rice ahead to save time.
• Use leftover cooked chicken to make this even faster.

variation (if any)

• Add bell peppers or snap peas for more color and crunch.
• Swap chicken for shrimp and cook until shrimp turn pink.
• Use brown rice for a whole-grain option.
• For a thicker sauce, mix 1 tsp cornstarch with 1 tbsp water and stir in during step 8.

FAQs

Q: Can I use chicken thighs instead of breasts?
A: Yes. Use boneless skinless thighs. They stay moist and need a similar cook time.

Q: Can I use fresh pineapple?
A: Yes. Cut fresh pineapple into chunks and add in the same step as canned pineapple. Fresh is sweeter and fresher tasting.

Q: Is this recipe gluten-free?
A: Not if you use regular soy sauce. Use gluten-free tamari or gluten-free soy sauce to make it safe.

Q: Can I make this in a slow cooker?
A: You can. Add chicken, pineapple, onion, and sauce to the crock and cook on low 3–4 hours. Add rice when serving.

Q: How do I keep the rice from getting soggy?
A: Serve the sauce over rice rather than mixing too early. Use firm cooked rice and drain pineapple well.

Tropical Pineapple Chicken & Rice Delight

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Skillet
• Cuisine: Asian
• Diet: Gluten-Free (if using tamari)

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Description

A quick and delicious meal featuring chicken and juicy pineapple in a sweet and savory sauce, served over rice. Perfect for weeknight dinners.

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Ingredients

Scale 1x2x3x

• 1 pound boneless, skinless chicken breasts, thinly sliced
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 1 can (15 oz) pineapple chunks, drained
• 1/4 cup soy sauce
• 1/4 cup honey
• 1/4 cup rice vinegar
• 1 clove garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• 2 cups cooked rice

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Instructions

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the sliced chicken and cook for 4–6 minutes until browned and cooked through. Remove the chicken and set aside.
3. In the same skillet, add the chopped onion and cook for 2–3 minutes until soft.
4. Add the minced garlic and cook for 30 seconds until fragrant.
5. Stir in the pineapple chunks.
6. Mix soy sauce, honey, and rice vinegar in a small bowl, then pour the sauce into the skillet.
7. Add red pepper flakes if desired, and let the sauce simmer for 2–3 minutes to thicken slightly.
8. Return the chicken to the skillet, stirring to coat with sauce and heat for 1–2 minutes.
9. Serve the chicken and sauce over the cooked rice.

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Notes

Serve hot with a side of steamed vegetables or a green salad. Optionally garnish with chopped green onions or sesame seeds.

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Nutrition

• Serving Size: 1 serving
• Calories: 420
• Sugar: 18g
• Sodium: 700mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 80mg