Sweet Savory Pineapple Chicken Rice is a delightfully easy weeknight meal that brings a taste of the tropics to your table, perfect for busy families seeking a flavorful and satisfying dinner solution. This recipe simplifies the process of creating a restaurant-quality Chinese-inspired dish at home, ensuring everyone can enjoy its vibrant flavors.
Key Ingredients for Sweet Savory Pineapple Chicken Rice
- For the Chicken:
- 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1/2 teaspoon white pepper
- For the Sauce:
- 1 cup pineapple juice (from canned pineapple, reserve chunks)
- 1/4 cup ketchup
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch, mixed with 2 tablespoons cold water to create a slurry
- For the Stir-fry:
- 2 tablespoons cooking oil (vegetable, canola, or peanut oil)
- 1 medium onion, chopped
- 1 red bell pepper, deseeded and chopped
- 1 green bell pepper, deseeded and chopped
- 1 cup drained pineapple chunks (from the can)
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- For Serving:
- Cooked white or brown rice
- Optional garnishes: chopped green onions, toasted sesame seeds
How to Make Sweet Savory Pineapple Chicken Rice
This Sweet Savory Pineapple Chicken Rice recipe is a true winner for its delightful simplicity and incredibly satisfying flavor profile. It combines tender chicken with sweet pineapple and savory sauce, all in under 45 minutes. The creamy sauce and rich texture make it a beloved family favorite.
Step-by-Step Instructions
Marinate the Chicken: In a medium bowl, combine the chicken pieces with 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, and 1/2 teaspoon of white pepper. Toss well to ensure each piece is evenly coated. Let it marinate for at least 10 minutes while you prepare the other ingredients. This marination step helps tenderize the chicken and allows it to absorb the initial flavors beautifully.
Prepare the Sauce: In a separate small bowl, whisk together the pineapple juice, ketchup, rice vinegar, brown sugar, 1 tablespoon of soy sauce, and sesame oil. Set this aside. In a tiny separate bowl, whisk together 1 teaspoon of cornstarch with 2 tablespoons of cold water to create a smooth slurry. This slurry will be used later to thicken the sauce, giving it that signature glossy, rich texture.
Cook the Chicken: Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the marinated chicken in a single layer. Cook for 4-5 minutes per side, or until browned and cooked through. Avoid overcrowding the pan; cook in batches if necessary to ensure proper searing. Remove the cooked chicken from the skillet and set aside on a plate. This ensures the chicken is perfectly cooked and has a slightly crisp exterior before it’s coated in the sauce.
Sauté the Aromatics and Vegetables: Add the remaining 1 tablespoon of cooking oil to the same skillet. Add the chopped onion and cook for 2-3 minutes until it begins to soften. Then, add the minced garlic and grated ginger and cook for another minute until fragrant, stirring constantly to prevent burning. Finally, add the chopped red and green bell peppers and cook for 3-4 minutes until they are tender-crisp, retaining a slight bite.
Combine and Simmer: Return the cooked chicken to the skillet with the vegetables. Pour the prepared pineapple sauce over the chicken and vegetables. Stir gently to combine everything. Bring the sauce to a gentle simmer.
Thicken the Sauce: Once the sauce is simmering, slowly pour in the cornstarch slurry while stirring continuously. Continue to stir for 1-2 minutes until the sauce thickens to your desired consistency, becoming glossy and coating the chicken and vegetables.
Add Pineapple Chunks: Stir in the drained pineapple chunks and cook for another minute, just enough to heat them through. Be careful not to overcook the pineapple, as you want to maintain its slightly firm texture and bright flavor.
Serve: Serve the Sweet Savory Pineapple Chicken Rice immediately over fluffy cooked rice. Garnish with chopped green onions and toasted sesame seeds, if desired, for extra flavor and visual appeal. This final step brings all the flavors and textures together for a delightful dining experience.
Why You’ll Love This Sweet Savory Pineapple Chicken Rice
You’ll adore this Sweet Savory Pineapple Chicken Rice for its utterly irresistible sweet and savory flavor explosion that dances on your palate. The star of the show is undoubtedly the tender chicken bathed in a luscious, slightly tangy pineapple-infused sauce, a delightful contrast to the crunchy bell peppers and sweet pineapple chunks that add layers of texture and taste. It’s a much more budget-friendly alternative to dining out, offering you the same delightful restaurant-quality experience right in your own kitchen.
Unlike a simple sweet and sour chicken, this recipe offers a more integrated and nuanced flavor profile, where the pineapple juice permeates the chicken and sauce for deeper complexity. The addition of fresh ginger and garlic adds a warm, aromatic depth that elevates the entire dish. Give this vibrant and incredibly satisfying Sweet Savory Pineapple Chicken Rice a try; it’s a culinary adventure that’s both easy to conquer and wonderfully rewarding.
Storing and Reheating Tips
Leftovers of your delicious Sweet Savory Pineapple Chicken Rice can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure the dish has cooled completely before sealing the container to prevent condensation, which can make the rice soggy.
To reheat, you have a couple of excellent options for optimal taste. The best method is to gently warm the leftovers in a skillet over medium-low heat, stirring occasionally, adding a tablespoon or two of water or chicken broth if the sauce seems too thick. Alternatively, you can microwave the rice and chicken mixture in a microwave-safe dish for 1-2 minutes, stirring halfway through, until heated through. For longer storage, you can freeze the cooked Sweet Savory Pineapple Chicken Rice in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating using one of the methods described above.
Final Thoughts
This Sweet Savory Pineapple Chicken Rice recipe is a true weeknight wonder, offering a delightful balance of sweet, savory, and tangy flavors that the whole family will adore. Don’t hesitate to bring this tropical-inspired dish to your dinner table – you’ll be so glad you did!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Sweet Savory Pineapple Chicken Rice
Ingredients
Equipment
Method
- In a medium bowl, combine the chicken pieces with 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, and 1/2 teaspoon of white pepper. Toss well to ensure each piece is evenly coated. Let it marinate for at least 10 minutes while you prepare the other ingredients. This marination step helps tenderize the chicken and allows it to absorb the initial flavors beautifully.1.5 pounds boneless, skinless chicken thighs, 1 tablespoon soy sauce, 1 teaspoon cornstarch, 1/2 teaspoon white pepper
- In a separate small bowl, whisk together the pineapple juice, ketchup, rice vinegar, brown sugar, 1 tablespoon of soy sauce, and sesame oil. Set this aside. In a tiny separate bowl, whisk together 1 teaspoon of cornstarch with 2 tablespoons of cold water to create a smooth slurry. This slurry will be used later to thicken the sauce, giving it that signature glossy, rich texture.1 cup pineapple juice, 1/4 cup ketchup, 2 tablespoons rice vinegar, 2 tablespoons brown sugar, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon cornstarch, 2 tablespoons cold water
- Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the marinated chicken in a single layer. Cook for 4-5 minutes per side, or until browned and cooked through. Avoid overcrowding the pan; cook in batches if necessary to ensure proper searing. Remove the cooked chicken from the skillet and set aside on a plate. This ensures the chicken is perfectly cooked and has a slightly crisp exterior before it’s coated in the sauce.2 tablespoons cooking oil, 1.5 pounds boneless, skinless chicken thighs
- Add the remaining 1 tablespoon of cooking oil to the same skillet. Add the chopped onion and cook for 2-3 minutes until it begins to soften. Then, add the minced garlic and grated ginger and cook for another minute until fragrant, stirring constantly to prevent burning. Finally, add the chopped red and green bell peppers and cook for 3-4 minutes until they are tender-crisp, retaining a slight bite.2 tablespoons cooking oil, 1 medium onion, 2 cloves garlic, 1 inch fresh ginger, 1 red bell pepper, 1 green bell pepper
- Return the cooked chicken to the skillet with the vegetables. Pour the prepared pineapple sauce over the chicken and vegetables. Stir gently to combine everything. Bring the sauce to a gentle simmer.1.5 pounds boneless, skinless chicken thighs, 1 red bell pepper, 1 green bell pepper
- Once the sauce is simmering, slowly pour in the cornstarch slurry while stirring continuously. Continue to stir for 1-2 minutes until the sauce thickens to your desired consistency, becoming glossy and coating the chicken and vegetables.1 teaspoon cornstarch, 2 tablespoons cold water
- Stir in the drained pineapple chunks and cook for another minute, just enough to heat them through. Be careful not to overcook the pineapple, as you want to maintain its slightly firm texture and bright flavor.1 cup drained pineapple chunks
- Serve the Sweet Savory Pineapple Chicken Rice immediately over fluffy cooked rice. Garnish with chopped green onions and toasted sesame seeds, if desired, for extra flavor and visual appeal. This final step brings all the flavors and textures together for a delightful dining experience.Cooked white or brown rice, chopped green onions, toasted sesame seeds