Sweet and savory Pineapple Chicken and Rice made in one skillet with juicy chicken, pineapple chunks, and fluffy rice.

Scale

1 lb boneless, skinless chicken breast (cut into bite-sized chunks)

1 tablespoon olive oil or sesame oil

2 garlic cloves, minced

1/2 cup soy sauce

1/3 cup pineapple juice

2 tablespoons honey or brown sugar

1 tablespoon rice vinegar or apple cider vinegar

1 teaspoon cornstarch + 1 tablespoon water

1 1/2 cups cooked rice

1 cup pineapple chunks

1/2 red bell pepper, diced

1/4 cup green onions, chopped

Optional: sesame seeds, crushed red pepper

1. Heat oil in a skillet over medium heat. Add chicken and cook 6–8 minutes until browned and cooked through. Remove and set aside.

2. In the same skillet, sauté garlic for 30 seconds.

3. Add soy sauce, pineapple juice, honey, and vinegar. Bring to a simmer.

4. Stir in cornstarch slurry and cook 2–3 minutes until thickened.

5. Return chicken to the pan with pineapple and bell pepper. Stir to coat.

6. Fold in cooked rice and heat through.

7. Top with green onions and optional toppings. Serve hot.

Use low-sodium soy sauce to control salt.

Add extra vegetables like broccoli or snap peas for variety.

Store leftovers in an airtight container for up to 3 days.

Keywords: Pineapple Chicken and Rice, sweet and savory, simple dinner, chicken recipe, pineapple dish