Irresistible Pineapple Chicken and Rice
This 20-minute pineapple chicken and rice combines sweet, tangy pineapple with savory chicken for a tropical-inspired weeknight dinner that's faster than takeout!
Equipment
- Large Skillet
- Rice Cooker
Ingredients
For the Chicken
- 1 lb chicken breast or thighs thinly sliced
- 1 cup flour for coating
- salt and pepper to taste
For the Pineapple Ginger Sauce
- 1 cup pineapple chunks fresh or canned
- 1/2 cup pineapple juice
- 1/4 cup soy sauce
- 2 tbsp brown sugar or honey
- 1 tbsp grated ginger
- 2 cloves garlic minced
- 1 tbsp cornstarch dissolved in 2 tbsp water
For Serving
- 2 cups cooked rice white or brown
- sesame seeds optional garnish
- green onions optional garnish
Instructions
- Season chicken pieces with salt and pepper, then dredge in flour. Heat oil in a skillet over medium-high heat and cook chicken until golden and cooked through (about 3-4 minutes per side). Set aside.
- In the same skillet, add a bit more oil and sauté ginger and garlic until fragrant (about 30 seconds).
- Add pineapple juice, soy sauce, brown sugar, and bring to a simmer. Stir in pineapple chunks.
- Whisk in cornstarch mixture and cook until sauce thickens (about 2 minutes).
- Return chicken to skillet, coating it well with the sauce. Simmer together for 2 minutes.
- Serve over cooked rice and garnish with sesame seeds and green onions if desired.
Notes
For a spicier version, add 1 tsp red pepper flakes or sriracha to the sauce. Leftovers keep well in the refrigerator for up to 3 days.